Why We Love Carrots

1. Pigment Power: Orange and yellow carrots get their bright hues from carotenoids, a group of phyto­ chemicals that includes more than 700 compounds, and are respons­ible for the pigmentation in many fruits and vegetables. Carotenoids have powerful antioxidant activity that may contribute to improved immune function and protective effects against many illnesses like cardiovascular disease and cancer, as well as degenerative ailments, such as amyotrophic lateral sclero­sis (ALS), age­related macular degeneration (AMD) and cataract formation. To top it off, carotenoids have been recognized as a potential inhibitor of Alzheimer’s disease, too.

2. Taste the Rainbow: Orange carrots, in particular, are high in alpha­ and beta­carotenes. These nutrients promote good vision and are impor­tant for growth, development and immune function. High intakes of alpha­ and beta­carotenes are asso­ciated with a lower risk of gastric cancer. Plus, studies have linked higher beta­carotene levels with lower blood­glucose levels, sug­gesting that eating carrots might be good for people with type 2 diabetes. Lutein, which is reputed to have anti­inflammatory proper­ ties, is the star carotenoid in yellow­ fleshed carrots. Evidence indicates that lutein may be important for eye health, particularly in improv­ ing or preventing age­related macular disease in healthy women under 75 years. A diet rich in lutein may also help reduce the risk of developing colon cancer. Purple carrots, like some of our previous superfoods, are rich in antho­ cyanins, which give them their dark colour. Dietary anthocya­nins may help prevent many diseases by acting as antioxi­dants and reducing inflamma­tion. A diet containing ferulic acid, present in carrots, has been studied recently for its potential to restore memory by reducing neuroinflammation and oxidative stress in the brain, both of which are key aspects of Alzheimer’s disease pathology in humans.

3.  A++: Consuming just 100 g of raw carrots contributes as much as 120 percent of the daily rec­ommended amount of vitamin A for women. As carrots are being digested by the body, the beta­carotene is converted into vita­min A in the small intestine. The majority of vitamin A produced there is transported to other tissues to support healthy vision and other functions. It is also used to produce growth factor for immune cells in the gut. Vitamin A is essential for the proper maintenance of your immune system, as well as bone and skin health. One review that analyzed data from two long­ term studies found that people with the highest average daily total vitamin A intake were 17 percent less likely to get skin cancer than those in the cate­ gory with the lowest total vita­min A intake. Those in the high­est category reported eating, on average, the amount of vitamin A equivalent to two large carrots each day.

Enjoy some Carrots tonight with these delicious recipes:

🥕CARROT, SQUASH & GINGER SOUP

 

🥕 PORK & CARROT STEW

 

🥕 CARROT PURÉE WITH BROWN BUTTER

 

🥕 HERB & GINGER-GLAZED CARROTS

 

🥕  CARDAMOM- AND GINGER-GLAZED CARROTS

 

🥕  CARROT SALAD WITH SAVOURY GRANOLA​​​​​​​

 

🥕  GRILLED CARROTS WITH YOGURT SAUCE​​​​​​​

 

🥕  ROASTED CARROTS WITH HONEY & CUMIN​​​​​​​

 

🥕  HEIRLOOM CARROT & WHEAT BERRY SALAD​​​​​​​

 

🥕  SPICED CARROT & FLAX MUFFINS​​​​​​​

 

🥕​​​​​​​  CARROT COOKIES WITH CREAM CHEESE ICING​​​​​​​

 

For more recipes, click here.

Vegetarian Recipes      Lunch & Dinner Recipes     Baking & Desserts    Soups