Carrots are nutritional heroes storing a goldmine of nutrients. No other vegetable or fruit contains as much carotene, which the body converts to vitamin A. This truly versatile vegetable is an excellent source of vitamins B & C as well as calcium pectate, a pectin fiber found to lower cholesterol.
The carrot is an herbaceous plant containing about 87% water, rich in mineral salts and vitamins (B,C,D and E). Raw Carrots are an excellent source of vitamin A and potassium; they contain vitamin C,Â B6, thiamine, folic acid, and magnesium. Cooked carrots are an excellent source of vitamin A, a good source of potassium, and contain vitamin B6, copper, folic acid, and magnesium. The high level of beta-carotene is very important and gives carrots their distinctive orange color.
The Power & Goodness of Carrots:
Carrots contain elements that keep us healthy on many levels. Carrots have many important vitamins and minerals. They are rich in antioxidants Beta Carotene, Alpha Carotene, Photochemical and Glutathione, Calcium and Potassium, and vitamins A, B1, B2, C, and E, which are also considered antioxidants, protecting as well as nourishing the skin. They contain a form of calcium easily absorbed by the body. Finally, they also contain Copper, Iron, Magnesium, Manganese, Phosphorous, and Sulfur. It's better than a wonder drug!!
Even More Nutritional Benefits:
Carrots also contain, in smaller amounts, essential oils, carbohydrates and nitrogenous composites. They are well-known for their sweetening, antianaemic, healing, diuretic, re-mineralizing and sedative properties. They are the exception to the rule - they are more nutritious cooked than raw. Nutrition is the cornerstone of good health. As we go through life, there are so many illnesses that could have been prevented with better nutrition. This has been proven beyond any shadow of doubt over the past few years. Research has proven that getting the proper level of antioxidants into our bloodstream will reduce the risk of cancer. Consumption of carrots increases the level of key antioxidants in the bloodstream.