Carrots may not be the trendiest food of all, but eating them may offer numerous health benefits: from lowering cholesterol to preventing memory problems.
Keep your vision sharp
If your parents told you to eat carrots so you could see better, they were worth listening to. Carrots cannot cure the vision problems you already have, but they can prevent vision problems due to a lack of vitamin A. Honorary Professor of Nutritional Biochemistry Hans Fisher from Rutgers University explains that the body converts beta-carotene into vitamin A, which is important for eye health. A diet containing beta-carotene may prevent cataracts and age-related macular degeneration, as well as twilight blindness, which prevents the eyes from adapting to the dark.
Carrots contain soluble fiber, most of which is derived from pectin, which, according to a study published by the European Journal of Nutrition, lowers cholesterol levels.
Reduce the risk of cancer
A study published in the American Journal of Cancer Research showed that alpha-carotene and flavonoids in carrots may be associated with a reduced risk of cancer, especially in lung cancer. However, stay with the carotenoids provided by carrots instead of grabbing beta-carotene supplements, as they can be harmful to smokers.
Reduce your risk of type 2 diabetes
Carrots contain beta-carotene, a powerful antioxidant that has been linked by Japanese researchers to a lower risk of developing type 2 diabetes. No cure for type 2 diabetes has yet been found, but some patients have been able to recover from their disease through intermittent fasting
Slow down memory problems
German researchers showed that subjects with mild dementia had significantly lower amounts of vitamin C and beta-carotene in their bodies than the control group, leading researchers to think that dietary changes to increase these antioxidants may slow memory problems
Improve bone health
Carrots also contain small amounts of mud vital nutrients such as vitamin C (6 mg per serving of boiled carrots) and calcium (47 mg per serving of boiled carrots). Many people, especially postmenopausal women, don’t get enough calcium, so while carrots aren’t more abundant, Fisher says “even a small amount helps”.