5 Useful Facts About Carrots

Author: Victoria Aly Time for reading: ~1 minutes Last Updated: August 08, 2022

CHAPTERS (Table Of Contents)

Which ingredients of crispy vegetables have a beneficial effect on our health ...

1. For a healthy heart

Regular consumption of carrots helps prevent cardiovascular disease.

According to a British study, consuming about 200 grams of vegetables for three weeks leads to a reduction of "bad" cholesterol by 11%.

High cholesterol is known to be a major risk factor for heart problems.

Another group of scientists found that root vegetables reduced the risk of heart attack. A study by the Institute of Pharmacological Research in Italy found that people who ate carrots regularly had a 1/3 lower risk of heart attack than those who rarely ate vegetables.

2. Protects against cancer

Carrots contain beta-carotene , which studies have shown reduces the risk of certain cancers , especially lung cancer.

British researchers have found that increasing beta-carotene intake from 1.7 to 2.7 milligrams a day reduces the risk of lung cancer by more than 40%. On average, carrots contain about 3 milligrams of beta-carotene.

Another study showed that the fiber contained in carrots reduced the risk of colon cancer by 24%.

According to a third study, women who frequently consume raw carrots have a 5 to 8 times lower risk of developing breast cancer than women who do not eat vegetables.

3. Against macular degeneration

Beta-carotene is also good for eyesight . A study found that frequently consuming carrots were 40% less likely to develop macular degeneration . The disease is defined as the most common cause of vision loss with age.

Crispy vegetables are also rich in vitamin A , which also helps maintain eye and vision health.

4. Against stroke

Carrots a day reduces the risk of stroke by 68% . According to a study, people affected by stroke who have the highest levels of beta-carotene have a better prognosis for survival than participants with low levels.

5. Diabetes

Carrots are useful for regulating blood sugar due to their carotenoid content.

Carotenoids affect insulin resistance and thus contribute to lowering blood sugar.