Carrots: Help You in Control Blood Cholesterol

The carrot is often thought of as a portion of healthy food, and for good reason. Full of beta-carotene, fibre, vitamin K1, potassium, and antioxidants, carrots are an increasingly relevant ingredient in healthy eating.

A crunchy, sweet root vegetable that is packed with nutrients, you can enjoy carrots raw or cooked. The bright orange colour indicates the presence of beta carotene, which the body retains and converts to vitamin A. Carrots also pack a lot of fibre and vitamin K1 without many calories. Here are 101 carrots nutrition facts you should know.

Carrots are delicious vegetables that have several health benefits. They contain many carotene antioxidants, which have been linked to reduced risk of cancer and to lowering cholesterol levels. Carrots also have an antiaging property that strengthens connective tissue and can be useful in preventing age-related memory loss. A 1-cup serving has about 50 calories, is low in sodium, and contains no cholesterol.

Did you know that the orange colour in carrots comes from a substance called beta-carotene, an antioxidant the body converts into vitamin A? Or that carrot is available in a variety of colours? The white carrot is not botanically a carrot. It is a different root vegetable (Daucus carota) with a very similar appearance to the yellow and orange carrots.

This article gives you the information you need to know about carrots, along with their nutrition facts and health benefits.

Carrots’ Nutrition facts

Carrots’ water content ranges from 86–95%, and the edible portion consists of around 10% carbs. Carrots have almost no fat and little to no protein.

The nutrition facts for two small-to-medium raw carrots (100 grams) are:

Water: 88%

Calories: 41

Sugar: 4.7 grams

Protein: 0.9 grams

Carbs: 9.6 grams

Fibre: 2.8 grams

Fat: 0.2 grams

1. Fibre

Not only are carrots a great source of vitamin A and antioxidant carotenoids, but they also contain pectin – a soluble fibre that can help lower blood sugar levels by slowing down your digestion of sugar and starch. Fibre can also feed the friendly bacteria in your gut, which could lead to improved health and decreased risk of disease.

Carrots are a great source of both soluble and insoluble fibre. Soluble fibres can lower blood cholesterol and insoluble fibres can promote regular bowel movements. Carrots, an excellent source of insoluble and soluble fibres, can help you with weight management, promote healthy digestion and regular bowel movements and reduce your risk of colon cancer.

2. Carbs

Carrots are mainly composed of water, with a very small amount of fat. On the other hand, they contain quite a bit of carb. Most of this consists of starch and sugars that are converted to glucose in our system. Carrots also contain beta-carotene and other carotenoids. These pigments give carrots their rich orange colour, which is preserved during cooking. The rich orange colour means carrots contain good amounts of vitamin A.

Carbs are found in almost all foods but have different GI ratings depending on their form. Understanding this will help you follow dietary guidelines for carbohydrates and make choices that can help reduce your risk of diabetes – and make it easier to maintain a healthy weight.

3. Vitamins and minerals

A tasty and crunchy orange root vegetable, carrots are used as a garnish or salad ingredient. They also provide several vitamins and minerals, including biotin, potassium, and vitamins A (from beta carotene), K1 (phyllo Quinone) and B6.

Vitamin B6:

Vitamin A:

Vitamin K1:

Biotin:

Potassium:

Other Major Plant Compounds

When the farmer’s market is covered in snow, carrots are one of the few vegetables that can still be enjoyed in a variety of forms. From this hearty root vegetable, food chemists have isolated several powerful plant compounds, including carotenoids.

Carrots are a good source of beta carotene, the main carotene in carrots. Beta carotene can be converted into vitamin A in your body. However, this conversion process may vary by individual. Eating fat with carrots can help you absorb more of the beta carotene. Beta-carotene is the main carotene found in carrots. It can be converted into Vitamin A in your body, which can help maintain healthy vision and skin.

Important plant compounds in carrots are:

Beta carotene:

Lycopene:

Polyacetylenes:

Lutein:

Anthocyanins:

Health Benefits of Carrots

Prevent from the risk of cancer

Containing abundant levels of phytonutrients, carotenoids found in carrots have numerous health benefits. Carotenoids are antioxidants, meaning they can help prevent damage to cells that may be linked to cancer.

A healthy diet, rich in fruits and vegetables, is linked with a reduced risk of cancer. Carrots are one of the vegetables for which a link has been established. Carotenoids are believed to be one of the main contributors to this effect.

Improve your eye health

Carrots are a tasty and nutritious snack food that is especially popular with kids. They’re rich in carotenoids, which may help to maintain healthy vision. Carrots also provide an excellent source of vitamin A that helps support eye health and growth.

Helps in maintaining Weight

Carrots are a low-calorie food, but they are high in fibre and water, which makes them feel like they have a lot more calories than they do. This can help you and your diet feel fuller sooner while decreasing calories eaten in the next meal and help you in weight loss.

Helps in controlling your blood cholesterol

Carrots are rich in beta-carotene, an antioxidant that can lower blood cholesterol and help prevent heart disease. Carrots also have many vitamins, including A and C, which can strengthen the immune system.

You probably don’t think of carrots as being particularly healthy. But eating carrots provides a variety of health benefits, including lower levels of cholesterol in your blood.

Can Grow Carrots Organic Vs Conventionally

Are carrots grown using natural methods superior to conventionally grown ones? Are they healthier for you? That depends on what you mean by “healthy.” Organic farming proponents point out that crops from organic farms contain lower levels of pesticide residues. While that’s a valid point, there’s no real evidence that this translates into detrimental health effects. However, conventionally farmed carrots do contain considerably more carotenoids and other antioxidants than organic ones.