Carrots – A Root Vegetable


Carrots are root vegetables, “an edible plant that grows underground”. Typically orange in color, carrots vary in colour from white, yellow, orange, light purple, deep red to deep violet. Carrots are a popular vegetable which can be eaten, right out of the garden, cooked, roasted, steamed or juiced.

Carrots are rich in vitamins and minerals especially vitamin A, biotin, vitamin K1, Vitamin B6 and potassium.

Rich in phytonutrients such as carotenoids and polyphenols, these plant nutrients may play a significant role in protecting against oxidative stress, “a condition that may occur when there are too many unstable molecules called free radicals in the body and not enough antioxidants to get rid of them.” The polyphenols present in carrots act as antioxidants  which are known to “delay or inhibit cellular damage.”

Carrots contain very high levels of beta carotene, “a strongly red-orange pigment found in plants and fruits and a vitamin A precursor (retinol).” These carotenoid (plant pigments) play an important role in plant health which protect the body from damaging molecules known as free radicals.

Carrots are high in dietary fiber which cannot be absorbed by the body, and has little caloric value. However studies have shown that fiber may regulate blood sugar levels, lessen constipation, increase stool weight and protect against heart disease.

Carrots are a nutritious and versatile vegetable that’s easy to add to your diet.

Here are some delicious and interesting ways to add more carrots to your diet:
1. Roasted carrots
2. Carrot soup with Bone broth
3. Carrot tops- use as an ingredient in your broth
4. Carrot Juice
5. Coleslaw

Smell, Taste, Enjoy. Be Mindful of the Food You Eat!