April 6th, 2013

Carrots

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