Carrot nutrition facts
Carrots contain antioxidants called carotenoids, which are red, yellow or orange-colored compounds found in plants. Beta-carotene, one of approximately 500 types of carotenoids, is the well-known antioxidant component in carrots.
All carotenoids are important, as a diet rich in them may reduce the risk of developing several types of cancers, including bladder, cervix, colon prostate, larynx and esophageal.
Several studies (such as this one focusing on lung cancer, published in the American Journal of Epidemiology) have found that a diet high in carotenoids can lead to a reduced risk of cancer.
In the book ‘150 Healthiest Foods on Earth,’ author Johnny Bowden, a Ph.D. in nutrition, dedicates an entire chapter on carrots. He says in the book that although carrots are best-known for their beta-carotene, they also contain alpha-carotene, which might be equally as protective against diseases, if not more so, than beta-carotene.
Indeed, one study by Japanese biochemists suggested that alpha-carotene was 10 times more powerful than beta-carotene in inhibiting tumor growth.
Alpha- and beta-carotene convert in the body to Vitamin A, hence the reason why a single serving of carrots supplies 200 percent of the FDA’s suggested daily amount of Vitamin A.
