Lift the carrots
Many friends will think of it
It is good for the eyes
If thought carrots
There is only one benefit
Then underestimate it
Studies have shown
It's okay to eat carrots regularly
Prevent cancer and prolong life
What are some other unexpected benefits of carrots?
How should we choose?
How to eat more nutritious?
Let's take a look
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1
Eat carrots often
Does it help fight cancer and prolong life?
In December 2023, the Food Science and Nutrition Review, an international journal in the field of food nutrition, published a major study. Studies have found that eating carrots every day can effectively reduce the risk of cancer. Eating 400 grams of carrots per week reduced the risk of cancer by 20 percent compared to those who did not eat carrots, and even eating just 60 grams per week reduced the risk of cancer by 4 percent.
In this study, the researchers meta-analyzed 198 eligible studies that included a total of 138917 cancer cases and 4707643 participants, collected carrot intake in the form of a food frequency questionnaire, and analyzed the relationship between carrot intake, α-carotene plasma concentration, and cancer incidence. An analysis of carrot and α-carotene intake found that those who consumed the most had a 10% lower incidence of cancer compared to those who consumed the lowest. In addition, carrot intake was consistently inversely correlated with cancer incidence in different regions and different types of cancer.
2
Eat carrots often
What are the other benefits?
Protect your eyes
Carrots are rich in β-carotene, which can be converted into vitamin A in the body, which has the effect of tonifying the liver and brightening the purpose, which can treat night blindness.
Prevention and treatment of cardiovascular diseases
Carrots are rich in β-carotene, β-carotene can scavenge free radicals in the human blood and have the effect of preventing and treating cardiovascular diseases.
Prevent constipation
Carrots are rich in dietary fiber, and the intake of dietary fiber not only helps to enhance satiety, but also promotes gastrointestinal peristalsis, assists in preventing and relieving constipation. At the same time, dietary fiber is also the "ration" of intestinal probiotics, which has certain benefits for balancing intestinal flora and preventing intestinal diseases.
3
Carrots of different colors
What are the nutritional advantages?
Orange carrots: Rich in β-carotene
β-carotene helps to prevent cancer, protect the eyes, and prevent cardiovascular diseases.
Purple carrots: Rich in anthocyanins
Anthocyanins contribute to antioxidant and anti-aging.
Red carrots: Rich in lycopene
Lycopene helps to fight oxidation, regulate blood lipids, and prevent cardiovascular diseases.
4
How to eat carrots to be more nutritious?
Raw
Carrots are rich in nutrients, some of which are water-soluble nutrients, such as vitamin C, B vitamins, anthocyanins, quercetin, etc., these nutrients are not resistant to high temperatures, so eating carrots raw can use quercetin to increase blood flow in the coronary arteries, which is good for patients with hypertension and coronary heart disease. Eating carrots raw can also use the dietary fiber of carrots to enhance water absorption and strengthen intestinal peristalsis, which can not only prevent constipation, but also relieve laxatives.
Cooked to eat
There are also some oil-soluble nutrients in carrots, the main one of which is β-carotene. β-carotene is able to tolerate high temperatures, and cooking carrots can make 90% of β-carotene utilized. If carotene is soluble in oil, it can be absorbed by our body. Stewing carrots in a pressure cooker can reduce the contact between carrots and air, and can also better improve the utilization of carotene.
How much do you eat per day?
Each person should have a balanced daily intake of 10 mg of natural carotene, which is equivalent to 1~2 carrots. If you can eat 1 carrot a day, long-term adherence will have certain benefits for the body.
5
The little-known secret of carrots
Carrots aren't turnips!
Actually, there is no direct connection between carrots and the radishes we commonly eat. White radish, green radish, etc. belong to the large family of the genus Radish and are cruciferous. Although carrots are more similar to radishes, they are actually carrots in the family Apiaceae, and celery, coriander, and fennel are the "relatives" of carrots