The great benefits of carrots: why it is so important to eat them more often

Carrots are a low-calorie vegetable with 34-45 Kcal/100 g, containing 5.1 to 9 g of carbohydrates per 100 g and 3.6 g of fiber. Cabbage, beans, and asparagus have similar values. 100 g of raw or cooked carrots cover almost 200% of the need for beta-carotene, which is a provitamin of vitamin A.

The big advantage is that it is available at all times of the year.

Carrots have long been known as a great tool for maintaining good eyesight.

Consumption of the vegetable slows down the process of age-related macular degeneration of the retina, which is the main cause of vision loss in old age. This effect is provided by the high content of beta-carotene.

It also has an anti-tumor effect and reduces the risk of developing cancer due to two compounds: beta-carotene and falcarinol.

Beta-carotene neutralizes free radicals that cause tumors and prevents aging. And falcarinol is being investigated as an anti-tumor substance.

However, beta-carotene only works if it is supplied naturally in food. Studies have shown that beta-carotene supplements are useless.

In addition, it is a fat-soluble nutrient, so vegetables containing carotene are best consumed in salads dressed with low-fat sour cream, yogurt, or vegetable oil.

Carrots have a versatile flavor, so they are used for a variety of dishes: soups, pies and cakes. It is good to add them to dessert or smoothies.

You can eat carrots raw or boiled or bake them whole, cutting them into pieces just before eating. In any form, it will be useful.