7 facts we didn’t know about carrots

One of the basic products found in the daily diet of most people is carrots. It is loved for its pleasant sweet taste, versatility and many beneficial properties for the body.

Researchers involved in establishing the beneficial properties of vegetables and fruits have named 7 facts that we did not know about carrots. And it should be! Below are the benefits of eating the root vegetable.

Carrots promote good vision

Just one large carrot can provide more than 200% of your daily value of vitamin A. This essential nutrient (which acts as a cell-protecting antioxidant) supports healthy lungs and skin, and has been shown to protect against cognitive decline.

Vitamin A is good for the eyes: it prevents retinal degeneration and the development of cataracts. In addition, it produces rhodopsin, a visual pigment that allows you to see in low light. Its deficiency leads to loss of the ability to see at night. A lack of vitamin A can lead to a condition called dry eye, which can impair normal vision.

The antioxidants lutein and zeaxanthin found in carrots also improve eye health. Two natural compounds protect the retina and lens.

Raw carrots stabilize blood sugar levels

The soluble fiber in carrots has been shown to help regulate blood sugar and insulin levels, as well as support a healthy digestive system. Raw or lightly cooked carrots also have a low glycemic index, which helps them provide a steady supply of energy.

Ideal for weight control

In addition to fiber, carrots are full of water (in fact, carrots are 88% water). This combination enhances the feeling of fullness. In addition, carrots are low in calories. One cup of grated carrots contains only 52 calories. Research shows that the soluble fiber in carrots can also reduce belly fat.

May reduce the risk of cancer

Antioxidants found in carrots are associated with a reduced risk of many types of cancer, including lung, colon, prostate and leukemia. A study published in the American Journal of Clinical Nutrition found that people who consumed high amounts of carotenoid-type antioxidants had a 21% lower risk of developing lung cancer.

Carrots help regulate blood pressure

The potassium in carrots plays a key role in regulating blood pressure. This trace element regulates sodium levels and helps remove excess sodium, and also promotes the removal of fluid from the body, which reduces the load on the heart. This means that carrots are good to eat after eating salty foods.

Carrots support the immune system

The vitamin C in carrots is vital for immune support and healing. Vitamin A also supports the immune system and plays an important role in the formation and protection of mucous membranes, which act as barriers that prevent germs from entering the body.

“Bonus” benefits of carrots

Natural compounds in carrots have been shown to act as anti-inflammatory agents, supporting brain and liver health. Carrots also contain lower amounts of bone-supporting vitamin K, as well as B vitamins, which help produce energy. To get more antioxidants, eat carrots of different colors, such as purple and red.

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