The carrot (Daucus carota subsp. sativus) is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are also eaten. The domestic carrot has been selectively bred for its enlarged, more palatable, less woody-textured taproot.
Carrots are so rich in betacarotene that a single carrot supplies enough vitamin A for an entire day. Here are nutrition facts and health benefits of carrots.
Raw carrots are 88% water, 9% carbohydrates, 0.9% protein, 2.8% dietary fiber and 0.2% fat. Carrot dietary fiber comprises mostly cellulose, with smaller proportions of hemicellulose, lignin and starch. Free sugars in carrot include sucrose, glucose, and fructose.
Bright orange colour in carrot from β-carotene, and lesser amounts of α-carotene, γ-carotene, lutein, and zeaxanthin. The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin A, vitamin K, and vitamin B6.
1) Carrots Provide a Significant Source of Vitamin A
Pre-formed vitamin A, known scientifically as retinol, is found in animal foods such as oily fish, eggs, and liver.
However, many plant foods contain various carotenoids, such as beta-carotene, that can convert to retinol in the body. For this reason, they are often referred to as ‘provitamin A carotenoids’.
Due to their significant carotenoid content, carrots can provide an excellent source of vitamin A. One large (72-gram) carrot contains more than 12,000 IU of carotenoids,equivalent to 601 mg of vitamin A retinol activity equivalent .
With 601 mg of retinol activity equivalents, one large carrot offers 67% of the daily value for vitamin A.
Vitamin A is an essential vitamin that plays an important role in eyesight, immune function, and maintaining healthy organs.
Several human studies have clearly shown that carrot intake beneficially contributes to vitamin A status. One of these studies found that 91 gram serving of grated carrot per day was sufficient to maintain current retinol (vitamin A) levels .
Beta carotene is a red-orange pigment found in plants and fruits, especially carrots and colorful vegetables.
What is beta carotene?
The name beta carotene comes from the Greek “beta” and Latin “carota” (carrot). It is the yellow/orange pigment that gives vegetables and fruits their rich colors. H. Wachenroder crystallized beta carotene from carrot roots in 1831, and came up with the name “carotene”.
In this article, we explain all about beta carotene, what it does in the body, and what foods it is found in. We will also cover any associated risks.The human body converts beta carotene into vitamin A (retinol) – beta carotene is a precursor of vitamin A. We need vitamin A for healthy skin and mucus membranes, our immune system, and good eye health and vision.
Beta carotene in itself is not an essential nutrient, but vitamin A is. Beta carotene’s chemical formula – C40H56 – was discovered in 1907
Vitamin A can be sourced from the food we eat, through beta carotene, for example, or in supplement form. The advantage of dietary beta carotene is that the body only converts as much as it needs.
Excess vitamin A is toxic. Toxic vitamin A levels can occur if you consume too many supplements.
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