DietFood & NutritionHealth

Carrots: Nutrition Facts and Health Benefits

 

Carrots (Daucus carota) are a root vegetable that is claimed to be the perfect health food.

It is smelly, tasty, and extremely nutritious. Carrot are good source of beta-carotene, fiber, vitamin K1, potassium, and antioxidants.

They also have many health benefnts.its. They are friendly foods for weight loss and are associated with low cholesterol levels and improved eye health.

What’s more, their carotene antioxidants have been linked to a lower risk of cancer.

Carrot are found in many colors, including yellow, white, orange, red and purple.

Orange carrot beta takes its bright color from carotene, an antioxidant that your body converts to vitamin A.

This article tells you everything you need to know about carrots.

Nutrition facts

The amount of carrot water is ––––– ،, and the meal portion contains about 10% carbs

Carrot contain little fat and proteins.

Here are the nutrition facts for two small to medium raw carrot (100g):

  • Sugar: 4.7 grams
  • Fiber: 2.8 grams
  • Fat: 0.2 grams
  • Calories: 41
  • Water: 88%
  • Protein: 0.9 grams
  • Carbs: 9.6 grams

Carbohydrates:

Carrot are mainly made up of water and carbs.

 

Carbs contain starch and sugar, such as sucrose and glucose.

 

They are also a relatively good source of fiber, providing a medium-sized carrot (61 grams) to 2 grams.

 

Carrots are often low on the Glycemic Index (GI), which is an estimate of how quickly blood sugar increases in food intake.

 

Their GI range is from 16 to 60 – lowest for raw carrot, slightly taller for baked goods, and cleanest.

 

Eating low glycemic foods is associated with a number of health benefits and is considered particularly beneficial for people with diabetes.

Fiber

Pectin is the basic form of soluble fiber in carrots.

Soluble fibers can lower your blood sugar levels by reducing your sugar and starch digestion.

They can also feed friendly bacteria in your gut, which can improve health and reduce the risk of disease.

In addition, some soluble fibers can impair cholesterol absorption in your digestive tract, reduce blood cholesterol.

The main intractable fibers in carrots are cellulose, hemicellulose, and lignin. Irreversible fibers can reduce your risk of constipation and promote permanent bowel movements.

Vitamins and minerals

Carrots are a good source of many vitamins and minerals, especially biotin, potassium, and vitamin A (from beta-carotene), K1 (phylloquinone), and B6.

Vitamin A: Carrots are rich in beta-carotene, which turns your body into vitamin A. It promotes good nutrition and is important for growth, development and immune function

Biotin: A B vitamin, formerly known as Vitamin H, plays an important role in biotin fat and protein metabolism.

Vitamin K1: Also known as phylloquinone, vitamin A is important for blood clotting and can promote bone health.

Potassium: An essential mineral, potassium is important for blood pressure control.

Vitamin B6: A group of related vitamins, involved in converting B6 food into energy.

Other plant compounds

Carrot offer many plant compounds, including carotenoids.

 

They are potent antioxidant activity substances linked to improved immune function and reduced risk of various diseases, including heart disease, various genetic diseases and certain types of cancer.

 

Carotene, the most important carotene in carrots, can be converted to vitamin A in your body.

 

However, this conversion process can vary individually.

 

The main plant compounds in carrot are:

 

Beta Carotene: Orange carrot is high in beta carotene. Absorption is better (up to 6.5 times) if carrots are cooked.

Alpha carotene: An antioxidant that, like beta-carotene, is partially converted to vitamin A in your body.

Gluten: One of the most common antioxidants in carrot, gluten is mainly found in yellow and orange carrots and is important for eye health

Lycopene: A bright red antioxidant found in many red fruits and vegetables, including red and purple carrots, lycopene can reduce your risk of cancer and heart disease.

Polysacetylenes: Recent research has identified biobiotic compounds in carrots that can help protect against leukemia and other cancers.

Anthocins: These are powerful antioxidants found in carrots of blackberries. Carotene offers many plant compounds, including carotenoids.

 

They are potent antioxidant activity substances linked to improved immune function and reduced risk of various diseases, including heart disease, various genetic diseases and certain types of cancer.

 

Carotene, the most important carotene in carrots, can be converted to vitamin A in your body.

 

However, this conversion process can vary individually. Eating fat with carrots can help you absorb more of the beta carotene.

 

The main plant compounds in carrots are:

 

Beta Carotene: Orange carrot is high in beta carotene. Absorption is better (up to 6.5 times) if carrots are cooked.

Alpha carotene: An antioxidant that, like beta-carotene, is partially converted to vitamin A in your body.

Gluten: One of the most common antioxidants in carrots, gluten is mainly found in yellow and orange carrots and is important for eye health

Lycopene: A bright red antioxidant found in many red fruits and vegetables, including red and purple carrots, lycopene can reduce your risk of cancer and heart dise.

Polysacetylenes: Recent research has identified biobiotic compounds in carrots that can help protect against leukemia and other cancers.

Anthocyanins: These are powerful antioxidants found in blackened carrots.

Health benefits of carrots

Much of the research on carrots has focused on carotenoids.

Reduce risk of cancer

A diet rich in carotenoids can help prevent many types of cancer.

These include prostate, colon and stomach cancer.

Women with high circulating carotenoids may also have a lower risk of breast cancer.

Historical research has shown that carotenoids can protect against lung cancer, but new studies have not identified this correlation.

Lower blood cholesterol

High blood cholesterol is major risk factor for heart disease.

Carrot intake has been linked to lower levels of cholesterol.

Weight loss

As a low-calorie diet, carrots can increase wholeness and reduce calorie intake later in the meal.

 

Because of this, they can be useful for an effective weight loss diet.

Eye health

As a low-calorie diet, carrots can increase wholeness and reduce calorie intake later in the mea.

 

Because of this, they can be useful for the effective weight loss diet.

Organic vs. conventionally grown carrots

Organic farming uses natural methods to grow crops.

 

Studies comparing organic and conventionally grown carrots found no difference in the amount of carotenoids or antioxidant content and quality. ۔

 

However, traditionally grown carrots contain pesticide residues. The long-term health effects of low-grade pesticide use are unclear, but some scientists have raised concerns.

Baby carrots

Baby carrots are a popular snack fast food.

There are two types of carrots called baby carrots, which can be misleading.

On the one hand, the whole carrot harvest is still left.

On the other hand, there are baby chopped carrots, pieces of large carrots that the machine has cut to its desired size, then peeled, polished and sometimes washed in small amounts of chlorine before packing.

 

There is very little difference in nutrients between regular and baby carrots, and they should have similar effects on health.

Risks:

Carrots are generally considered safe to eat but may have a negative effect on some people.

 

In addition, eating too much carotene may make your skin a little yellow or orange, but it is harmless.

Allergy

 

According to a study, carrots can cause up to 25 percent of food allergic reactions in food allergists.

 

Carrot allergies are an example of cross reactivity in which proteins in certain fruits or vegetables cause allergic reactions because they are similar to proteins found in certain types of pollen.

 

If you are sensitive to birch pollen or mugwort pollen, you may react to carrots.

 

This can cause itching or itching in your mouth. In some people, they can trigger throat swelling or severe allergic shock (anaphyla).

Contamination

Carrot exposed to contaminated soil or exposed to contaminated water can prevent large quantities of heavy metals, which can affect their safety and quality.

The bottom line

Carrot are a great breakfast – nutty, nutritious, low in calories and sweet.

They are linked to the health of the heart and eyes, digestion improvements, and even weiht loss.

This root vegetable comes in many colors, shapes and sizes, all of which are great additions to a healthy diet.

.

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