|Carrots are non-starchy veggies that are a rich source of Beta-carotene and Alpha-carotene which become Vitamin A. Not only do carrots taste great but they contain antioxidants that are reduce the risk of cancers, Cardiovascular disease and macular degeneration (leads to blindness.) Carrots are good for diabetics because of acceptable carb count.
Carrots are in the same family as parsnips, fennel caraway, cumin and dill. These cousins have the same umbrella-like flower clusters. Carrot roots have a crunchy texture and a sweet taste. Carrots taste best during their season of summer and fall.
Carrots are great source of antioxidants like pro-vitamin A carotenes. help reduce heart disease and protects night vision. In fact carrots are the richest source of beta-carotenes. Research has shown that many of the antioxidants (phytochemicals) found in carrots like beta-carotenes, carotenoids, and falcaranol
help reduce the risk of:
- Cardiovascular disease
- Macular degeneration (a leading cause of blindness)
- Night vision loss
- Cancers like:
How to Eat Carrots
Buy carrots and store them in plastics bags in the (crisper) colder area of the refrigerator. Cut off the green tops to preserve freshness during storage.
Carrots maintain their health benefits raw or cooked (don’t overcook). Beta-carotene is not effected by cooking. Carrots taste great raw or cooked – check a recipe book or check the web. If the carrots are grown organically, there is not need to peel them. But, if they are not organically grown, be sure to peel off the skin.
|Amount Per Serving – 1 cup chopped (128) Calories: 52
*based on a 2,000 calorie diet
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