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image carrot nutrition Vitamin C fruits and vegetablesAll You Ever Wanted to Know About Carrots and Nutrition.

Carrots are nutritional heroes, they store a gold mine of nutrients. No other vegetable or fruit contains as much carotene as carrots, which the body converts to vitamin A.

This is a truly versatile vegetable and an excellent source of vitamins B and C as well as calcium pectate, an extraordinary pectin fibre that has been found to have cholesterol-lowering properties.

The carrot is an herbaceous plant containing about 87% water, rich in mineral salts and vitamins (B,C,D,E).

Raw carrots are an excellent source of vitamin A and potassium; they contain vitamin C, vitamin B6, thiamine, folic acid, and magnesium.

Cooked carrots are an excellent source of vitamin A, a good source of potassium, and contain vitamin B6, copper, folic acid, and magnesium. The high level of beta-carotene is very important and gives carrots their distinctive orange color.

Carrots also contain, in smaller amounts, essential oils, carbohydrates and nitrogenous composites. They are well-known for their sweetening, anti anaemic, healing, diuretic, remineralizing and sedative properties.

In order to assimilate the greatest quantity of the nutrients present in carrots, it is important to chew them well - they are the exception to the rule - they are more nutritious cooked than raw.

So in reality, unlike most other vegetables (though not all), carrots are more nutritious when eaten cooked than eaten raw (except when juiced).

Because raw carrots have tough cellular walls, the body is able to convert less than 25 per cent of their beta carotene into vitamin A. Cooking, however, partially dissolves cellulose-thickened cell walls, freeing up nutrients by breaking down the cell membranes.

High temperature is usually not the best thing for many of the sensitive compounds that are contained in our food and new research from the University of Arkansas indicates that for carrots, at least, cooking may in fact increase their goodness.

Carrots are one of the best sources of carotene which is a strong antioxidant. But carrots also contain other phenolic compounds that are antioxidants. Many people do not realize that numerous phenolic compounds are located in the skin of fruit and vegetables, many of which are removed by peeling prior to processing.


More Fruit and Vegetable Nutrition Articles Like this One.

Note: Carrots phytonutrients and over 30 different Fruits and Vegetables plus sea vegetables, special colon cleansing fiber, a special blend of probiotics, 17 herbal concentrates, antioxidants and a complete multi-vitamin and mineral supplement. All are contained in the Daily Biobasics Multi-vitamin and Mineral Supplement Nutritional Power House!

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