The carrot is a vegetable that is grown from a ground root, comes in various sizes, can be served raw or cooked, juiced alone or with other fruit or vegetable juice concoctions, and is found to have several nutritional benefits.
One natural news resource cites that studies indicate the beta-carotene found in carrots may help slow age-related mental deterioration, as carrots are plentiful with anti-oxidants. Also, the anti-oxidant properties in carrots benefit vision, bone health and the nervous system. Overall gastrointestinal health is aided with consumption of this vegetable, which secondarily aids digestion and lessens the likelihood of gastric ulcer formation.
Furthermore, colon health is maintained with regular consumption of carrots either in juice form raw vegetable or cooked. Falcinol, which is a phyto-nutrient in carrots is attributed to help maintain colonic health and minimize risk of cancer. The carrot is rich with both carotenoids which aid in the regulation of blood sugar, and elements of alkaline serving to balance sodium level and thus control blood pressure while minimizing hypertension.
Carrots are noted to be a home remedy used by some, for the treatment of worms in children. Evidence indicates that the menstrual flow in women, and quality of breast milk in mother’s who utilize breast feeding with infants are both attributable to consumption of carrots. The carrot is one of several vegetables that satisfies immediate hunger, provides important nutrients and energy.
Carrot juice servings of 8 ounces contain up to 100% of the daily recommended dosage of vitamin A. This vitamin is essential to tissue growth throughout the body, but especially skeletally. Vitamin C is a crucial anti-oxidant found in carrots, and alone provides the body up to one-third of the daily recommended dosage. Combining carrot juice with lemon, orange, or kiwi juiced fruit can add the two-thirds recommended daily dosage, and thus offer a natural alternative to using synthetic vitamin supplements. Carrots contain potassium which also aid with electrolyte and fluid balance throughout the human body.
There are several disorders that are kept at bay with regular consumption of carrots. Sources name anemia, atherosclerosis, acidosis, various cancers, nasal congestion, cholesterol count, inflammation and infections just to name a few.
Here are a couple of 100-calorie snacks for those wanting to sustain weight at recommended levels.
• One cup sliced bananas with the fruit of one’s choice;
• Two cups baby carrots;
• Three half-cups air-popcorn.
• Five Melba toast crackers;
Mayo Clinic authors assert that foods with water content or high fiber content include air-popcorn, carrots and grapes. Moreover, whole-grain foods such as low-fat crackers and pretzels provide lasting energy and are rich in fiber and complex carbohydrates.
As a personal item at the office, carrots can be packed in a protective zip-lock bag and stowed away in one’s desk drawer, in the staff refrigerator with perhaps name for identification labeled on the bag or container, and eaten as a between-meal snack or augment the meal one may have at the work-place. The benefits of carrots are numerous and in sum include potassium, vitamin(s) A and C, help balance cholesterol count, low in calories per serving, may be consumed as a juice drink, cooked, or eaten raw, and aid with digestion and minimize the onset of several known disorders.