There are so many nutritional benefits when it comes to eating carrots. In fact, some of the nutrition aspects of carrots change depending on whether you are eating them raw or cooked. Purple carrots, in particular, have even more added benefits than your boring orange carrot.
The Food and Drug Administration in the United States has approved the labeling of many proven carrot benefits such as no fat or saturated fat, they are high in Vitamin A, and they are cholesterol free, low sodium, and a good source of fiber. In fact, eating one full size carrot gives an individual enough Vitamin A for the entire day.
Not only is Vitamin A present in carrots, but also other vitamins. Eating carrots provides us with great sources of Vitamins B, C, and E. They include calcium pectate which is a good source of fiber and helps to lower cholesterol. Carrots are also high in mineral salts and potassium
You even get extra benefits from carrots after you cook them. Once they are cooked, carrots possess even more Vitamin A, Vitamin B6, potassium, folic acid, and magnesium. If you boil the carrots without slicing them, you increase your anti-cancer benefits by at least 25%. Steaming or boiling carrots will also help preserve the antioxidants in them and increase the beta-carotene levels. However, those looking to get the Vitamin C bonus are better off eating the carrots raw because they lose some of their Vitamin C after they are cooked.
Carrots are even great for outer beauty as they nourish the body’s skin, hair and nails, enhance the quality of a mother’s breast milk, and contain a form of calcium that is more easily absorbed by our bodies.
Cooking and eating the roots and green of carrots can also be used to promote health. The roots have been used to treat intestinal parasites, constipation, indigestion, and tonsil issues. In ancient times, the purple carrot was used as medicine to treat everything from dog bites to syphilis. Men believed the carrot to be an aphrodisiac and used it to make women more pliable and men more passionate. Carrot greens are high in Vitamin K, a vitamin that is not present in the rest of the carrot.
Purple carrots have extra antioxidant power because of their unique anthocyanins, as well as extra beta-carotenes. Anthocyanins are special color pigments that double as pretty powerful antioxidants. Antioxidants are common in many of the red, blue, and purple produce and work to combat free radicals. Free radicals damage our body’s cells and we intake them in many ways, including ingesting deep fried foods. The extra antioxidants in purple carrots are great for the prevention of blood clotting and, therefore, also heart diseases. They are anti-inflammatory agents as well as anti-bacterial.
Carrots are body enhancing miracle workers. Those brave enough to go for the purple carrots get extra benefits to boot. Many consumers say that purple carrots are quite similar in taste to their orange cousins and should be embraced for their nutritional powerhouse benefits.
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