Carrots are a vegetable found all year round! When the weather is fine, we prefer to eat it raw and in winter, rather cooked. In any case, it offers important nutritional benefits each time.
The carrot is so beneficial, that its consumption is recommended two to three times a week!
Minerals in carrots
Carrots are rich in minerals. They thus contain interesting quantities of:
Calcium (26 mg/100g) :
calcium is essential for bone health;
it prevents osteoporosis in particular.
Phosphorus (20.4 mg/100g) :
it brings energy to the body;
it also contributes to strengthening the skeleton.
Magnesium (11.9 mg/100g), which acts for prevention :
cardiovascular disorders;
symptoms of pre-menstrual syndrome.
Fortunately, we can vary the recipes and eat this grated vegetable, in puree, soup, pan-fried, etc.. But what are really the benefits of the carrot? We're taking stock.
Against cardiovascular diseases:
Two studies have shown that the consumption of carrots acts on certain factors promoting cardiovascular health. Eating carrots (or juice, but to a lesser extent) would improve antioxidant capacity and vitamin E levels in the blood, as well as lower cholesterol and triglycerides in the liver and blood.
Digestive health:
Carrots are a good source of fiber that helps regulate stool and facilitates digestion. It is also beneficial in conditions such as constipation and acid reflux. In addition, this fiber helps to lose weight and prevent blood sugar from rising.
Extremely rich in vitamins, the carrot is an undeniable ally slimming. Cooked or raw, you only need 33 kilo calories per 100g. You can even have a knob of butter with your carrots!
Against cancer:
The consumption of carrots would have protective effects against lung cancer. A study of over 120,000 women found that those who consumed 2 to 4 servings of carrots per week were 40% less likely to develop lung cancer than those who did not. With a consumption of 5 or more servings, the risk reduction reached 60%. In addition, an observational study found that people who consumed 2 or more servings of carrots or spinach per week were 44% less likely to develop breast cancer than those who did not.
Good for your eyesight:
Carrots are excellent for the eyes. This is due to the presence of abundant amounts of beta-carotene, which is converted into vitamin A in the liver. This vitamin is converted into rhodopsin, a purple pigment necessary for night vision. Beta-carotene improves night vision and protects against eye problems like glaucoma and others. It is also useful in the treatment of night blindness.
And especially for night vision. Rich in vitamin A, essential for vision, carrots can reduce the risk of degeneration and cataracts. Also rich in rhodopsin, it allows us to see in low light conditions.
Useful during pregnancy:
Carrots are particularly useful during pregnancy. They help the healthy development of the fetus and reduce the risk of fetal infections and miscarriages. Regular consumption of carrots is known to help in the production of breast milk and improve its quality.
Cataracts :
Two observational studies concluded a decrease in the prevalence of cataracts in men and women with more alpha and beta-carotene in the blood. The same results were observed in those who consumed the most of lutein and zeaxanthin. All of which are present in the carrot.
Good for skin, liver and bones :
Carrots are rich in beta-carotenes. A powerful antioxidant, beta-carotene slows aging and improves skin condition. In addition, it promotes healing.
By providing the body with a dose of natural sugar, the carrot regenerates the liver.
Thanks to its impressive vitamin A content combined with its high phosphorus content, carrot strengthens bones and teeth.
Prevents stroke:
According to a Harvard University study, people who eat more than six carrots a week are less likely to have a stroke than those who eat only one carrot a month or less.
Precautions
Carrots are a food implicated in oral allergy syndrome. This syndrome is an allergic reaction to certain proteins in a range of fruits, vegetables and nuts. It affects some people with environmental pollen allergies and is characterized by symptoms in the mouth and throat. This syndrome is almost always preceded by hay fever. For example, when some people allergic to ragweed consume raw carrots (cooking usually breaks down allergenic proteins), an immunological reaction may occur. These people suffer from itching and burning in the mouth, lips and throat. Symptoms may appear and disappear, usually within minutes of eating or handling the food. In the absence of other symptoms, this reaction is not severe and carrot consumption does not need to be systematically avoided. However, it is recommended that you consult an allergist to determine the cause of reactions to plant foods. The latter will be able to assess whether special precautions need to be taken.
