Carrots Nutrition Facts & Benefits

The word “Carrot” comes from the Greek word “Karoton”. Carrots are found in Orange, Red, White, Yellow and Purple colours. Carrots were first grown as a medicine, not a food.

Carrots are a good source of fiber, which is good for the health of your digestive system. Carrots are rich in beta-carotene, which is converted into vitamin A in the liver. Vitamin A which is good for your bones, teeth, vision and skin.

Carrots Benefits and Nutrition Facts

Carrots reduce the risk of lung cancer, breast cancer, colon cancer and heart diseases. Harvard University has studied that people who eat more than six carrots a week are less likely to suffer a stroke than those who eat only one carrot a month or less. Carrots increase immunity and decrease the cholesterol level and blood pressure, also slow down aging process.

  • The ancient Greeks called carrots as “Karoto”.
  • The Japanese word for carrot is “Ninjin”.
  • Carrots have been garden-grown for nearly 2,000 years.
  • Historians believe carrots originally came from Afghanistan.
  • There are over 100 species of carrots.
  • Carrots are the second most popular type of of vegetable after potatoes.
  • These root vegetables grow around the world. As soon as the roots form, they can be harvested without waiting for mature growth.
  • Three carrots give you enough energy to walk three whole miles.
  • In 9 carrots, there is as much calcium as one cup of milk!
  • Carrots contain about 87% water.
  • Carrots are one of the rare vegetables which are more nutritious Cooke than raw.

One large carrot (2.5 ounces) provides approximately:

  • 30 calories
  • 7 grams carbohydrate
  • 1 gram protein
  • 0.1 grams total fat (<0.1 grams saturated fat)
  • 2 grams fiber

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