We all know that carrots are excellent for our eyes. But do you know why? This is associated with the presence of beta-carotene which essentially gives the carrot its name as well as colour. Our body converts this carotene into vitamin A which helps improve vision.
It’s often believed that the nutrients in vegetables are lost when you boil them. But this is not true of carrots. Boiling can actually increase the carotenoid concentration but it has been found to decrease the phenolic compounds present in carrots. Studies have shown that steaming is the best option. You can use carrots in your food in a variety of ways. You can combine them and cook them with any other vegetable such as methi (fenugreek) or French beans or even peas. A carrot soup is also a good option.
Carrots are very high in vitamin A which is essential for our eyes. A deficiency of this vitamin can lead to night blindness. Carrots have also been found helpful in preventing macular degeneration, a common eye disease. The vitamin C content in them enhances the absorption of protein as well as iron.
Apart from all the above, carrots are also a good source of dietary fibre. This vegetable is very low in saturated fat and has no cholesterol, thereby making them beneficial in preventing heart disease and reducing the possibility of strokes.
The powerful antioxidant beta-carotene present in carrots has been associated with reducing the risk of several cancers such as breast cancer, lung and colon cancer. So, do make carrots a part of your daily diet!
The writer is a Mumbai-based nutritionist