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Health Benefits And Nutrition Facts Of Carrot

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Carrot is a root vegetable. The Scientific name of carrot is Daucus carota subsp. sativus. Carrot usually present in orange colour, but there are different colours of carrots. They are present in 

  • Purple
  • Black
  • Red
  • White
  • Yellow


The most carrot produced countries are

  • China
  •  Uzbekistan
  • Russia
  • United States Of America
  • Ukraine

Nutrition Facts Of Carrot

The nutrition facts of carrots are

  • Calories- 41
  • Total Fat- 0%
  • Cholesterol-  0%
  • Sodium- 2%
  • Potassium- 95
  • Total Carbohydrates-  3%
  • Dietary Fiber- 11%
  • sugar- 4.7g
  • Protein- 1%
  • Vitamin A- 34%
  • Calcium- 3%
  • Vitamin C- 9%
  • Iron- 1%
  • Vitamin B-6- 5%
  •  Magnesium- 3%

Health Benefits Of Carrot

The health benefits of carrots are

1. Reduce Of Cancer:

Carrot produces the natural pesticide that is Falcarinol.  This pesticide protects from fungal diseases. Carrots are one of the only common sources of this compound. 1/3 lower cancer risk is reduced by eating a carrot. 

2.  Improves vision: 

Carrots are rich in beta-carotene, which is converted into vitamin A in the liver. Vitamin A is transformed in the retina, to rhodopsin, a purple pigment necessary for night vision. Carrots improve the eyesight. 

3. Healthy Skin: 

Vitamin A and antioxidants protect the skin from sun damage. Deficiencies of vitamin A cause dryness to the skin, hair and nails. Vitamin A prevents premature wrinkling, acne, dry skin, pigmentation, blemishes and uneven skin tone.

4.  Prevents heart disease: 

carrot contains rich in carotenoids, which helps in a lower risk of heart disease. Carrots have not only beta-carotene but also alpha-carotene and lutein.

5. Weight Loss:

Carrots, as parts of meals, can increase satiety and decrease calorie intake in subsequent meals. 

6. Prevents Diabetes:

Carrots contain beta-carotene, a powerful antioxidant associated with lower diabetes risk. In one study, those with the most beta-carotene in their blood had 32 percent lower insulin levels than those with lower levels of beta-carotene.



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