Carrots are without a doubt one of the most eaten vegetables out there. People of all ages enjoy the delectable vegetable while not complaining about the taste or cooking method of it. Many are used to carrots being included into most of their diets and willingly accept the fact that the vegetable is healthy. While not incorrect, one should become informed of the benefits and a harmless consequence that carrots have.
The carrot is a powerhouse of nutrients that provide an incredible amount of health benefits. The delicious vegetable alone provides about 3 times the daily recommended amount of vitamin A in a single serving (1/2 cup chopped). Antioxidants within the carrot have anti-inflammatory properties, help prevent cardiovascular diseases, and help combat cancer. Recent studies have shown that carrots are incredibly effective against colon cancer due to it being rich in dietary fibers and antioxidants; more research is required but scientists are fairly confident in that the vegetable’s cancer-fighting abilities. Carrots also contain a moderate amount of minerals such as potassium and manganese that help maintain normal blood pressure.
There are a plethora of antioxidants located within the carrot. However, the most famous one is the beta-carotene, which is named after the vegetable. This is due to the incredibly high amounts of beta-carotene located within the carrot. Alongside its normal antioxidant characteristics, it can greatly improve one’s eyesight and help prevent macular degeneration and senile cataracts. However, too much beta-carotene intake leads to a condition called carotenemia. This condition makes your skin look yellow and in some cases orange. Thankfully the condition is harmless and once you lower carotene intake, the skin’s normal hue will return.
Carrots can be enjoyed in a variety of ways; you can either cook them or eat it raw. The GLYCEMIC INDEX (GI) of the raw vegetable is 35 and may slightly increase if cooked. We recommend steaming your carrots for maximum taste which is considered the healthiest way to cook any vegetable. If you want convenience then by all means eat the carrot raw, it will have less of its nutrients but will still retain a good portion of it. The most commonly used measurement for carrots is 1 medium carrot: 25 calories, 0.15 grams of fat, 5.84 grams of carbs, and 0.57 grams of protein. We need to make a point here at DiabeTV, always consult your nutritionist or physician when making any changes to your diabetic diet.