Carrots are wide available, easily cultivated vegetables that promote various health benefits, from head to toe. Eating carrots on a regular basis, whether raw, cooked in soup, stir fried with other veggies or baked with tomatoes and meat in a casserole, increases the level of vitamin A, antioxidants and beta-carotene in the body.
Carrots pride themselves on being very rich in beta-carotene, which is in the liver converted into vitamin A.
Vitamin A has long been known to improve vision and keep eyes healthy for longer. Vitamin A is also a great liver assistant, helping with expelling toxins from the body.
The beta-carotene also protects the skin from sun damage and in turn slows down the aging process. Coupled in vitamin A, beta-carotene keeps the skin glowing and looking younger and healthier.
The antioxidants found in carrots can prevent heart disease, stroke and various types of cancer, such as lung, breast and colon cancer. It is actually falcarinol, a pesticide carrots produce on their own to protect their root from insects, that helps prevent different tumors.
Including carrots in your daily diet can lead to a number of reduced health risks and it is a type of vegetable that is very easily stored, cooked and prepared for consumption.