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Vitamins in carrotsWhat does a carrot contain?
Carrots are well known to be one of the richest sources of vitamin A. It is a well established fact that vitamin A is very essential for healthy eyes, rather a better night vision. Eye is one of the most important organs of the human body. Human eye is one of the most amazing types of optical instruments seen so far. It is the mechanism of the human eye that inspires and stimulates scientists to invent
instruments like the very well known telescope and the machine that enables us to see the miniature forms of life- the microscope. Amongst the vitamins that are considered beneficial for the eyes, vitamin A tops the list. Paintings of vegetables show that carrots were well-developed in size and quality 400 years ago. In ancient times, the nutritional value of carrots lead to them being considered as medicines to cure stomach ailments, wounds, liver ailments and ulcers.
Vitamin A and its sources:
Carotenoids are substances that give carrots their orange color. They are found in many red, yellow and orange fruits and vegetables, as well as in green, leafy vegetables. Vitamin A, a fat-soluble vitamin, plays important role in sight, growth, and development and maintenance of healthy skin, hair, and mucous membranes; immune functions; and reproduction. The deficiency has chances of leading to several other forms of infections. It causes night blindness in pregnant women and also may increase the risk of maternal mortality.
Beta carotene:
The component in carrots that lends them their special characteristics is beta- carotene. It is an anti-oxidant that fights the free radicals that cause cancer, heart diseases and macular degeneration. Studies have revealed that men with high levels of beta- carotene along with vitamin C have a far lower risk of heart attack.
Cooked carrots:
Generally, cooking spoils the nutritional value of food items. But, in the case of carrots, it is the contrary, their nutritional value increases on cooking. This is because; the fiber in carrots entraps the beta carotene thereby making the extraction of beta carotene difficult. An intake of just half a cup of carrots is believed to provide a heavy dosage of beta carotene.
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