Scientifically known as daucus carota, carrots originated in the Middle East and Asia. With over 100 varieties, they can vary in both size and color. Carrots have long been a favorite across cultures and as such, were the first vegetable to be canned in the 1800s.
- Carrots have the highest source of provitamin A and carotenes than any vegetable.
- They are high in vitamins K, C, and B6, as well as being packed with biotin, fiber, potassium and thiamine.
- One serving of 100 grams of carrots has only 41 calories.
- As a source of antioxidant compounds, carrots protect against cardiovascular disease and cancer.
- High intake of carrots has been linked to a 20 percent decrease of cancers of the bladder, cervix, prostate, colon, larynx and esophagus.
- Carrots are perhaps best known to improve vision, especially at night.
- The beta carotene found in carrots helps to prevent muscular degeneration and the development of senile cataracts.
Carrots are an extremely versatile vegetable as they can be prepared in a variety of ways. From juiced to steamed, carrots blend well with a multitude of flavors. Try adding grated carrots to baked goods or even simply mixed in with a salad.
For more information on the nutritional benefits of carrots and other foods, you can purchase a copy of the The Encyclopedia of Healing Foods here.