carrots 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.

Nutritional Highlights:

  • 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.

Health Benefits:

  • 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.

Encyclopedia of Healing Foods

Encyclopedia of Healing Foods

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