Carrots are an overlooked vegetable for many people, even though they are one of the healthiest vegetables. Of course, I can be driven out of the world with carrot stew, but I love it steamed, roasted, in salads, as a side dish with meat, and I even make cakes with it. There are countless ways to prepare them. Experiment in the kitchen, you won’t regret it and your health will thank you, because this root vegetable really does have a lot of valuable nutrients.
Carrots are an excellent source of vitamin A, beta-carotene, vitamin C, lutein, zeaxanthin, vitamin K and fibre. Vitamin A deficiency can cause many diseases. In particular, eye and skin health can suffer if we do not consume enough of this vitamin. Dry eyes are also a disease that is mostly caused by a lack of this vitamin, and vitamin A deficiency is also responsible for night blindness.
The antioxidants in carrots – lutein and zeaxanthin – also protect the eyes and contribute to their health. These two natural compounds also protect the lens of the eye and the retina. One study found that women who regularly consume carrots are about 60 per cent less likely to develop an eye disease called glaucoma. The study did not explain why only women were studied.
Carrots also protect skin health, mainly because of their vitamin A content. This vitamin is an effective treatment for acne, dermatitis, rashes and other inflammatory skin conditions. Its beta-carotene content can also protect against blemishes and scars.
Carrots also contain high levels of vitamin C, a vitamin that plays an important role in immune support and healing. Vitamin A also helps to protect the immune system and the mucous membranes, which successfully keep pathogens at bay.
Studies show that regular consumption of colourful vegetables such as carrots can reduce the risk of coronary heart disease. Carrots also play an active role in regulating blood pressure.
