Description
Carrots are a root vegetable that is an excellent source of carotenoids, potassium, fiber, and antioxidants, all of which provide numerous health benefits. Besides promoting visual health, they also help prevent premature aging, improve the immune system, and prevent cancer.
This vegetable can be eaten raw, cooked, or juiced and comes in a variety of colors: yellow, orange, purple, red, and white. The main difference between them lies in their composition: orange is the most commonly found and is rich in alpha and beta carotenes, which are responsible for the production of vitamin A. While yellow has a higher concentration of lutein, purple is rich in the powerful antioxidant lycopene, and red is rich in anthocyanins.
Benefits of Carrots:
Improves digestion – Carrots are rich in soluble and insoluble fibers, such as pectin, cellulose, lignin, and hemicellulose, which help combat constipation by increasing stool volume, as well as reducing intestinal transit and helping to stimulate the multiplication of good bacteria in the intestine.
Prevents cancer – Because it is rich in antioxidants, such as vitamin A and polyphenols, it reduces the risk of lung, breast and stomach cancer.
Protects vision – Carrots are rich in beta-carotenes, which are precursors of vitamin A. In the case of yellow carrots, which contain lutein, they can exert a protective action.
Strengthens the immune system Vitamin A in carrots can improve the body's anti-inflammatory response due to its antioxidant effect. It also stimulates defense cells, helping to strengthen the immune system.
Nutritional Declaration
Calories (energy value), 4.08 kcal, 0.20%
Net carbs, 0.54g, –
Carbohydrates, 0.92g, 0.31%
Protein, 0.16 g, 0.05%
Total fat, 0.02g, 0.04%
Saturated fat, 0.00g, 0.00%
Dietary fiber, 0.38 g, 1.54%
Sodium, 0.36 mg, 0.02%
Name
Carrot
Conditions of Conservation and/or Use
Store in a cool, dry place. Do not expose to direct sunlight.
Origin
Portugal – West Zone
Credits: TuaSaúde
