Carrots are a type of vegetable that belongs to the cabbage family, Brassicae, and the genus Brassica. Both the root and leaves can be used to prepare dishes such as stir-fries, boiled, pickled, or mixed in salads.
According to Dr. Nguyen Trong Hung, from the National Institute of Nutrition, carrots are a nutritious food with high nutritional value. Carrots are rich in fiber, which is good for digestion, prevents constipation, and helps prevent intestinal diseases, particularly cancer.
Carrots contain a significant amount of vitamin C. 100g of carrots contains 62mg of vitamin C, which is higher than that found in oranges and lemons, meeting the daily requirements for this nutrient.
Carrots also contain essential minerals such as potassium, magnesium, copper, and vitamin B6, which support the immune system, protein metabolism, and red blood cell regeneration.
Studies have shown that phytochemicals in carrots have antioxidant properties, which prevent oxidation, slow down the aging process, and are valuable in preventing cancer, diabetes, and lipid disorders.
Carrots have a low calorie content, with only 24-25 calories per 100g, making them suitable for obese patients who want to lose weight.
Carrots are also rich in carotenoids, especially beta-carotene, which is good for the eyes, prevents macular degeneration, and slows down cataract formation.
Health benefits of carrots
Improves digestion: similar to its cousin, cabbage, carrots are an excellent source of fiber, which is essential for the digestive system. Fiber helps improve bowel movements, prevents constipation, reduces indigestion and bloating, and optimizes nutrient absorption.
Aids in weight loss: carrots are a suitable food for people on a diet due to their low calorie content, high fiber content, and essential nutrients.
Increases energy: carrots are rich in potassium, which plays a vital role in the activities of muscles and nerves in the body. Potassium helps with movements, breathing, reflexes, etc. A meal containing carrots provides an ideal potassium source, making the body alert and energetic.
Regulates blood pressure: Carrots also contain a good amount of potassium, which acts as a vasodilator, reducing tension on the cardiovascular system by reducing tension on blood vessels and arteries. This helps improve circulation, supply oxygen to critical areas, and reduce the risk of cardiovascular diseases such as heart attack and stroke. Potassium also plays a significant role in regulating fluid balance within the body, working in harmony with sodium to regulate fluid movement between cells.
Prevents anemia: The significant decrease in iron in carrots increases red blood cell production and helps prevent iron-deficiency anemia. Symptoms of iron-deficiency anemia include weakness, fatigue, headaches, indigestion, and disorientation. The abundant calcium in carrots also helps the body absorb iron better.
Prevents cancer: Carrots contain various phytochemicals, especially glucosinolates, which are considered antioxidant compounds that help prevent cancer, especially ovarian and prostate cancer.
Strengthens bones: Carrots are rich in manganese, iron, and calcium, which are beneficial for aging bones. Preventing osteoporosis at a young age is best, so focus on consuming calcium-rich foods.
Improves vision: Carrots are rich in carotenoids, especially beta-carotene, which is an essential antioxidant compound for the eyes. Carrots help prevent macular degeneration and slow down the formation of cataracts.
