Natural food energy | Carrot Health Benefits | Carrots are one of the best vegetables. Carrots have a lot of minerals, fibers, and vitamins. let’s know for carrot health benefits in this article.

Carrot

Carrots are packed with nutrients, which are particularly beneficial for eye health and vision. Known for their ability to aid night vision, these versatile root vegetables can be used in both sweet and savory dishes or pressed into a delicious, sweet juice.

Arriving in Britain as early as the sixteenth century, carrots have become well known for their cleansing effect on the blood and liver, and for their ability to boost eyesight.

Carrot Health Benefits are among the richest sources of beta-carotene, which is converted by the body into the antioxidant vitamin A to help to pre­ vent heart disease and speed up post-exercise recovery time. Besides giving carrots their reputation for aiding vision, beta-carotene promotes healthy digestion and protects against cancer.

It’s also of great benefit to the skin and helps to strengthen cells against viruses and infections Such as colds and bronchitis. Carrots are also full of the antioxidant vitamins C and E, which are crucial for supporting immunity and fighting the damaging and aging effects of free radicals.

Carrots contain vitamin I<, which we use for blood clotting and the healing of wounds, while their fiber content aids digestion and keeps the heart-healthy. The chromium found in carrots helps to stabilize blood- sugar levels, making them useful for controlling diabetes and sugar cravings, and the highly concentrated sugars in carrots are easily absorbed for on-the-spot energy. The silica content of carrots is valuable for keeping the skin youthful. The vegetables are also loaded with fiber and water, which cleanse the liver, boost detoxification and plump out the skin to stave off wrinkles. They are also recommended for increasing red blood cells and are said to be useful in treating jaundice and eczema.

Carrot Health Benefits are fibrous root Vegetables, which have tough cell walls that do not give up their nutrients easily, so to get the full nutritional value from them, carrots should be juiced or cooked rather than eaten raw. Try grating them into cakes, chopping them into stews, soups, and stir-fries – cooking them in oil allows the body to use more beta-carotene. However, nibbling on raw carrot sticks and drinking the juice also have benefits, as eating just two raw carrots a day appears to reduce high cholesterol levels. This is likely to be due to calcium pectate, a type of soluble fiber that provides them with their characteristic crunchiness.

Carrot nutrition

carrot-health-benefits

Vitamins:  B1,   B3,  B5,  B6,  C,  E,  K,  alpha-carotene,  beta-carotene,  biotin, FOLIC ACID, LYCOPENE; CALCIUM, CHROMIUM, IODINE, IRON, MAGNESIUM, MANGANESE, PHOSPHORUS, POTASSIUM, SELENIUM, SILICA, ZINC; bioflavonoid; limonene; fiber

Carrot Health Benefits

  • ANTI-BACTERIAL
  • ANTIVIRAL
  • ANTIOXIDANT
  • ANTI-INFLAMMATORY
  • ANTI-AGING
  • ANTI-CANCER
  • DETOXIFYING
  • BLOOD-SUGAR BALANCING
  • ENERGY-BOOSTING
  • GOOD FOR HAIR, TEETH, AND NAILS
  • GOOD FOR THE SKIN
  • GOOD FOR THE EYES
  • GOOD FOR THE HEART
  • GOOD FOR THE IMMUNE SYSTEM
  • GOOD FOR THE MUSCULOSKELETAL SYSTEM
  • GOOD FOR THE DIGESTIVE SYSTEM

Carrot easy Recipes

CARROT CAKE

  • 115g/4oz butter, plus extra for greasing
  • 115g/4oz/ ½ cup clear honey
  • 115g/4oz/ ½ cup brown sugar
  • 225g/8oz/ 1⅔ cups wholemeal flour
  • 1 tsp baking powder
  • 225g/8oz carrots, peeled and grated
  • 1 tsp ground cinnamon

Grease a 20cm/8in round cake tin. In a bowl, beat the butter, honey, and sugar. Fold in the remaining ingredients and spoon into the tin. Bake in a pre-heated oven at 180°C/ 350°F/gas mark 4 for 1 hour until firm. Remove from the oven, leave to cool, and then turn out onto a wire rack.

CARROTS IN ORANGE

  • 450g/1lb carrots cut into batons
  • 1 tbsp olive oil
  • 200g/7oz onions, chopped
  • 1 tsp caraway seeds
  • 4 tbsp orange juice

Parboil the carrots for 5 minutes, then drain. Heat the oil in a pan and saute the onion for 3 minutes, then add the caraway seeds for 2 minutes. Add the carrots, pour the juice over and turn up the heat until the juice boils. Reduce the heat and simmer for 5 minutes, until most of the fluid has evaporated. Serve immediately.

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