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Carrots

This article is part of a larger article titled "100+ Healthiest Foods On Planet Earth."  Read it here.

Carrots Nutritional Information (per 100g)

Water: 88.3 g
Calories: 41 kcal
Protein: 0.9 g
Carbohydrate: 9.6 g
Dietary fiber: 2.8 g
Sugars: 4.7 g
Fat: 0.2 g
Polyunsaturated fat: 0.1 g
Vitamin C: 5.9 mg
Vitamin B1: 0.1 mg
Vitamin B2: 0.1 mg
Vitamin B3: 1 mg
Vitamin B6: 0.1 mg
Vitamin B9: 19 μg
Vitamin A: 835 μg
Vitamin E: 0.7 mg
Vitamin K: 13.2 μg
Calcium: 33 mg
Iron: 0.3 mg
Magnesium: 12 mg
Phosphorus: 35 mg
Potassium: 320 mg
Sodium: 69 mg
Zinc: 0.2 mg

Bugs Bunny loves carrots and they are also a staple of many people’s diets, particularly when it comes to fruit and vegetables. With huge amounts of vitamin A helping you to maintain great eyesight long into your later life, links with lower cholesterol and a reduced risk of certain cancers, carrots are a really easy way of promoting longevity and health.

Nutritionally, the main benefit of carrots lies in a compound called beta-carotene. Beta-carotene is a carotenoid (in fact, this class of pigments was named that because they were first found in carrots!), with anti-oxidant effects, that is converted by the body into vitamin A.

100g of carrots provides only 41 calories, but provides a stunning 334% of your daily value (DV) of vitamin A, a vitamin essential to the health of your eye and a vitamin that many people worldwide are deficient in. It also provides 11% DV of dietary fibre, which is great for digestion, and 9% DV of potassium, which is beneficial for cardiovascular health.

Carrots may have further beneficial health effects, possibly due to a number of different compounds. For example, they have been linked with decreasing cholesterol levels.

Further, it is suspected that it is beta-carotene (or associated carotenoids) that is responsible for a possible link between carrot intake and a lower risk of prostate cancer.

A study done on colon cancer in Japan also demonstrated that beta-carotene intake, and carotenoid intake generally, lowered the risk of colon cancer. Another compound found in carrot, falcarinol (and also perhaps falcarindiol), has been linked to a reduced risk of colon cancer.

In addition, this study notes possible areas of research to come in a number of different fields, as falcarinol has ‘demonstrated interesting bioactivities including antibacterial, antimycobacterial, and antifungal activity as well as anti-inflammatory [effects]’.

Further research will most likely uncover even more benefits of eating carrots.