Carrot Nutrition Facts

Carrot nutrition and health benefits are plenty. Natives of Afghanistan and with thousands of years of history, carrots are well known for having the most carotene- that is converted to vitamin A- content out of all the fruits and vegetables.






• Carrots grow in a variety of colors- yellow, red, purple or even white. The original carrot color was anything but orange.

• They are related to cumin, dill, fennel and parsnips.

• It was the first vegetable to be canned in the early 1800s.

• China, Russia and the United States are the largest carrot producers in the world.

• Carrots are about 87% water.

• Too many carrots can make your skin turn yellowish, the skin gets back to normal when you reduce the number of carrots you eat.

• Orange carrots get their color from beta carotene.

• Carrots are more nutritious when cooked. Cooking dissolves cell walls, freeing up nutrients.

Carrot Nutrition and Health Benefits:

• Carrot greens are high in vitamin K, which is lacking in the carrot itself.

• They have the highest carotene content out of all the fruits and vegetables, which the body converts to vitamin A. Deficiency of vitamin A can cause some difficulty seeing in dim light. Carrots are good for improving eyesight.

• They encourage healthy skin, hair, again due to high antioxidant and vitamin A content.

• Vitamin A also promotes growth of bones and teeth and the maintenance of healthy body tissues.

• Researchers found that people who ate the most Beta-carotene had a forty percent lower risk of macular degeneration-common eye disease of elderly compared with those who consumed the least.

• Beta-carotene consumption has been also linked to reduced risk of several cancers, particularly lung cancer.

• Carotenoids may be beneficial to blood sugar regulation. Certain studies claimed that carotenoids may be inversely linked with high blood glucose and insulin resistance.

• If you smoke or if you are exposed to secondhand smoke, then carrots- vitamin A can save your life according to a research by Kansas State University.

Selecting and Storage:

• The bigger is not better when it comes to carrots, buy carrots that are less than 8 inches - 20cms long.

• To maintain the carrot nutrition- especially proteins and soluble carbs, it is best to cook them whole and then cut into pieces.

• Store them in the coolest part of the fridge in a plastic bag to reduce the moisture, but before putting them into the fridge, cut off the green bits, rinse the carrots and drain.

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