Eating carrots on a regular basis has many health benefits. Here are some of them:
Improved 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. Beta-carotene has also been shown to protect against macular degeneration and senile cataracts.
Cancer prevention
Studies have shown carrots reduce the risk of lung cancer, breast cancer and colon cancer. Falcarinol found in carrots is a natural pesticide produced by the carrot that protects its roots from fungal diseases. Carrots are one of the only common sources of this compound. Studies show that this nutrient helps fight cancer.
Slower aging process
The high level of beta-carotene also acts as an antioxidant to cell damage done to the body through regular metabolism, and helps slow down the aging of cells.
Healthier skin
Vitamin A and antioxidants protect the skin from sun damage and prevent premature wrinkling, acne, dry skin, pigmentation, blemishes, and uneven skin tone.
Immune system support
Carrots are known by herbalists to prevent infection. They can even be used on cuts – shredded raw or boiled and mashed.
Heart health
Studies show that diets high in carotenoids are associated with a lower risk of heart disease. The regular consumption of carrots also reduces cholesterol levels because the soluble fibers in carrots bind with bile acids.
Cleansing
Vitamin A assists the liver in flushing out the toxins from the body and reduces the bile and fat in the liver. The fibers present in carrots help clean out the colon and hasten waste movement.
Tooth and gum care
Carrots clean your teeth and mouth. They scrape off plaque and food particles just like toothbrushes or toothpaste. Carrots stimulate gums and trigger a lot of saliva, which being alkaline, balances out the acid-forming, cavity-forming bacteria. The minerals in carrots prevent tooth damage.
Stroke prevention
People who eat more than six carrots a week are less likely to suffer a stroke than those who ate only one carrot a month or less.