Continued from last week…
Lower blood cholesterol
High blood cholesterol is a well-known risk factor for heart disease. Intake of carrots has been linked to lower cholesterol levels. Studies show that regular consumption of carrots also reduces cholesterol level because the soluble fibers in carrots bind with bile acids and prevents heart disease. They’re a weight-loss-friendly food and have been linked to lower cholesterol levels and improved eye health.
As a low-calorie food, carrots can increase fullness and decrease calorie intake in subsequent meals. For this reason, they may be a useful addition to an effective weight loss diet.
Clean the teeth, gums and mouth
The power crunchy carrots clean the teeth, gums and mouth all in the crunch! It scrapes off plaque and food particles just like toothbrushes or toothpaste. Carrots stimulate gums and trigger a lot of saliva, which, being alkaline, balances out the acid-forming, cavity-forming bacteria. The minerals in carrots prevent tooth damage.
Studies have shown that carrots reduce the risk of lung, colon and breast cancer and helps slows down the aging of cells.
Carrots’ water content ranges from 86–95%, and the edible portion consists of around 10% carbs. Carrots contain very little fat and protein. The nutrition facts for two small-to-medium raw carrots (100 grams) are: Calories: 41, Water: 88%, Protein: 0.9 grams, Carbs: 9.6 grams, Sugar: 4.7 grams, Fiber: 2.8 grams, Fat: 0.2 grams. Carrots are mainly composed of water and carbs. The carbs consist of starch and sugars, such as sucrose and glucose. Carrots are about 10% carbs, consisting of starch, fiber, and simple sugars. They are extremely low in fat and protein.
Carrots are a good source of several vitamins and minerals, especially biotin, potassium, and vitamins A (from beta carotene), K1 (phylloquinone), and B6.
Vitamin A: Carrots are rich in beta carotene, which your body converts into vitamin A. This nutrient promotes good vision and is important for growth, development, and immune function.
Biotin: A B vitamin formerly known as vitamin H, biotin plays an important role in fat and protein metabolism.
Vitamin K1: Also known as phylloquinone, vitamin K1 is important for blood coagulation and can promote bone health.
Potassium: An essential mineral, potassium is important for blood pressure control.
Vitamin B6: A group of related vitamins, B6 is involved in the conversion of food into energy.
Note: Carrots are generally considered safe to eat but may have adverse effects in some people.
The bottom line
Carrots are the perfect snack — crunchy, full of nutrients, low in calories, and sweet. They’re associated with heart and eye health, improved digestion, and even weight loss. This root vegetable comes in several colors, sizes, and shapes, all of which are great additions to a healthy diet.
Eat a lot of carrots but remember, too much of anything is bad!
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