The health benefits of carrots are varied. A root vegetable, carrot
belongs to the same family as parsley, dill, and fennel. Widely
recommended by physicians for innumerable medicinal purposes, carrots
are an important source of vitamin A, as well as many other nutrients.
Carrots are believed to have originated in Afghanistan some 5000 years
ago and then spread to the Mediterranean region. The early carrots were
not orange or red, but purple in color. A yellow variety was later
cultivated in Asia, which was then adopted by Romans and Greeks. The
orange carrot was cultivated by the Europeans in the 17th century
because they wanted a better texture. Today, thanks to the efforts of
the scientists at the Agricultural Research Service (USDA), Vegetable
Crops
Research Unit at University of Madison, Wisconsin, the early purple,
yellow and white carrots are being re-introduced into the market.
The
goal of these researchers was initially to breed carrots that would
be packed with beta carotene, the orange/red pigment used by the body
to create vitamin A. Their efforts resulted in today's carrots which
have 75 percent more beta-carotene than those available 25 years ago. A
single, full-size carrot provides more than the daily
required intake of this essential vitamin for an adult.
These scientists have also brought back the purple, red, yellow, and
white carrots that had existed earlier because they have learnt that
these varied color pigments provide antioxidants like lycopene, lutein,
and zeaxanthin that perform several protective duties in the
human body.
Red carrots get their color from lycopene, a type of carotene that
helps prevent heart disease and some types of cancer. Yellow carrots
contain xanthophylls, pigments that provide lutein, (one of the hydroxy
carotenoids in the human retina) that helps maintain good eye health.
Purple carrots have anthocyanins—an entirely different class of
pigments which act as powerful antioxidants. All these antioxidants in
carrots provide important health benefits.
Carrot Nutrition
Quick Facts
As mentioned above, raw carrots are an excellent source of vitamin A
and potassium. According to a study, eating one cup of
carrots can reduce your risk of heart attack by sixty percent.
Apart
from preventing heart disease and cancer, vitamin A also improves skin
health. Vitamin A protects the skin from sun damage by reducing its
photosensitivity.
A high intake of vitamin A has been shown to reduce the risk breast
cancer, and cancers of the bladder, colon, cervix,, esophagus, larynx,
and prostate.
The beta carotene, lutein, and zeaxanthin that carrots contain protect
the eyes from cataract and macular degeneration. For those suffering
from cataract, eating raw carrots or drinking fresh carrot juice has
been found to be beneficial.
Carrots contain Vitamin C, Vitamin B6, thiamine, folic acid,
potassium and magnesium. Raw carrots are one of the best natural cures
for indigestion;
chewing carrots
increases saliva and helps digestion by providing the necessary
enzymes, minerals, and vitamins.
Cooked carrots contain four times the recommended daily intake
of Vitamin A in the form of protective beta carotene, besides
containing Vitamin B6, copper, folic acid, and magnesium. Carrot soup
is an effective home remedy for diarrhea as it provides water to
prevent dehydration, and replenishes potassium, calcium and other
minerals.
Carrots
also contains some amount of sodium, fluoride, phosphorus, iron,
zinc, copper, selenium, and calcium. High levels of selenium, calcium,
and beta carotene have been found effective in combating asthma in
children.
The antioxidants in carrots are great for muscle health and help reduce
inflammation associated with arthritis, fibromyalgia and other
conditions. Carrot juice has been found effective in the treatment of
pneumonia, migraine, arthritis, colitis, and hypertension. Carrots are
also supposed to be effective in treating impotence.
The antioxidants in carrots help boost the body's immune system, and
help fight bacterial and viral infections including ear infections, the
common cold, and urinary tract infections.
Carrots are better cooked as they release the beta carotenes when
cooked.
Carrots are a versatile vegetable used for preparing a variety of
dishes ranging from curries, salads and soups to desserts and
sweets. Carrot Halwa or Gajar ka Halwa (in Hindi) is a very popular
dessert in India.
Sources
Agricultural Research Service, USDA (www.ars.usda.gov)
Mayo Clinic (www.mayoclinic.com) Natural Home Remedies for
Common Ailments (H. K. Bakhru)
(ebook for Kindle)
