Secret London STORY by Alex Landon We asked London’s most influential vegans to recommend us their favourite vegan restaurants and cafés. Here are the vegan restaurants they think you should be trying in 2019. 1. Mildred’s, various locations Photo: @residentialland Having graced Soho for almost […]
Health line revealed the health benefits of carrot .
It is crunchy, tasty and highly nutritious. Carrots are a particularly good source of beta-carotene, fiber, vitamin K, potassium and antioxidants (1).
Carrots have a number of health benefits. They are a weight loss friendly food and have been linked to lower cholesterol levels and improved eye health.
The carotene antioxidants in them have also been linked to reduced risk of cancer.
They are found in many colors, including yellow, white, orange, red and purple.
The traditional orange colored carrots get their bright color from beta-carotene, an antioxidant that is converted to vitamin A in the body.
Carrots contain very little fat and protein (3).
One medium, raw carrot (61 grams) contains 25 calories, with only 4 grams of digestible carbs.
Carrots are mainly composed of water and carbohydrates.
The carbs consist of starch and sugars, such as sucrose and glucose (1).
They are also a relatively good source of fiber, with one medium sized carrot (61 grams) providing 2 grams.
Carrots often rank low on the glycemic index, which is a measure of how quickly foods raise blood sugar after a meal.
Pectin is the main form of soluble fiber in carrots (8).
Soluble fibers can lower blood sugar levels by slowing down the digestion of sugar and starch.
The main insoluble fibers in carrots are in the form of cellulose, but also hemicellulose and lignin (1).
Insoluble fibers reduce the risk of constipation and promote regular and healthy bowel movements (14).
Bottom line: Carrots are about 10% carbs, consisting of starch, fiber and simple sugars. They rank low on the glycemic index scale.
Carrots are a good source of several vitamins and minerals, especially vitamin A (from beta-carotene), biotin, vitamin K (phylloquinone), potassium and vitamin B6.
- Vitamin A: Carrots are rich in beta-carotene, which is converted to vitamin A in the body. Vitamin A promotes good vision, and is important for growth, development, and immune function (15).
- Biotin: One of the B-vitamins, formerly known as vitamin H. It plays an important role in fat and protein metabolism (16)
- Vitamin K1: Also known as phylloquinone, vitamin K is important for blood coagulation and can promote bone health (17, 18).
- Potassium: An essential mineral, important for blood pressure control.
- Vitamin B6: A group of related vitamins that are involved with the conversion of food into energy.
Bottom line: Carrots are an excellent source of vitamin A in the form of beta-carotene. They are also a good source of several B-vitamins, vitamin K and potassium.
Carrots contain many plant compounds, but the carotenoids are by far the best known.
These are substances with powerful antioxidant activity, and have been linked to improved immune function and reduced risk of many diseases.
This includes cardiovascular disease, various degenerative diseases, and certain types of cancer (1).
Beta-carotene, the main carotene in carrots, can be converted to vitamin A in the body.
However, there is some individual variability in how effective this conversion process is. Eating fat with the carrots can also help you absorb more of the beta-carotene (19).
These are the main plant compounds found in carrots:
- Beta-carotene: Orange carrots are very high in beta-carotene. The absorption is better (up to 6.5-fold) if the carrots are cooked (20, 21, 22).
- Alpha-carotene: An antioxidant that is also partly converted to vitamin A.
- Lutein: One of the most common antioxidants in carrots, predominantly found in yellow and orange carrots and is important for eye health (23).
- Lycopene: A bright red antioxidant found in many red fruits and vegetables, including red and purple carrots. It may decrease the risk of cancer and cardiovascular disease (24).
- Polyacetylenes: Recent research has identified bioactive compounds in carrots that may help protect against leukemia and cancer cells (1, 25, 26).
- Anthocyanins: Powerful antioxidants found in dark-colored carrots.
Bottom line: Carrots are a great source of many plant compounds, especially carotenoids, such as beta-carotene and lutein.
Much of the research on carrots has focused on carotenoids.
Reduced Risk of Cancer
Diets rich in carotenes may have a protective effect against several types of cancer.
Women with high circulating levels of carotenoids may also be at reduced risk of breast cancer (30).
Lower Blood Cholesterol
High blood cholesterol is a well-known risk factor for heart disease.
For this reason, carrots may be a useful addition to an effective weight loss diet.
Individuals that are low in vitamin A are more likely to experience night blindness, a condition that may improve by eating carrots or other foods rich in vitamin A or carotenoids (34).
Bottom line: Carrot consumption has been linked with reduced risk of cancer and heart disease, and improved eye health. They may be a valuable component of an effective weight loss diet.