Carrots (Daucus carota subsp. sativus) are well-known for their high vitamin A content, but are claims of better eye-sight too far-fetched?
Carrots—root vegetables originally native to Europe and Asia and domesticated as our current commercial varieties—are famously orange in color, but also come in yellow, purple, red, white and black.
Although the taproot is the normally-eaten part of the plant, the leaves and stems are also consumed by some.
The world production of Carrots comes mainly (about half) from China. It is the carotenoid compounds (that are converted to Vitamin A in the body) in Carrots that give them their orange color, however, antioxidant polyphenols can also abound in purple carrots.
The carotenoid content in carrots is over 100% of the Daily Value (DV) per 100 grams of carrot (about 1-2 carrots).
When eaten raw, a small percentage of the beta-carotene content is absorbed, but when cooked in oil this can be improved to 39%.
It is undisputed that Vitamin A is essential for eyesight, and it is also essential for pre- and postnatal development, reproduction and immune system health.
New understandings into its importance also find it has a key role to play in allergy prevention.
Although Carrots and Vitamin A reportedly cannot improve night-vision unless a Vitamin A deficiency is present.
Carrots also contain a compound called falcarinol, which has some natural cancer-fighting benefits, as well as antioxidants that help protect your membranes and have anti-aging benefits.
Carrot consumption has been associated with a lower risk of coronary heart disease, as well as lower risk of heart attack for women.
Carrots are also known to have benefits for brain health, liver protection, skin and oral health.
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**This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician.