Eating carrots. They are pretty, orange, sweet and crunchy. The carrot has a lot more going for it than meets the eye or the taste buds. Before I launch into a few words about the science of the carrot, let me begin by simply saying, carrots are really, really good for us.
Their orange color is the sign of their value. Many plants are deep orange, yellow or red, indicating they contain one or more of a fat-soluble compound called a carotenoid. There are about 600 carotenoids in the plant world—they protect plants from the sun and also attract birds and insects that aid in pollination. Of those 600, around 50 commonly occur in human diets but far fewer are efficiently absorbed into our bodies to be useful nutrients. But look at what carotenoids can do when they are absorbed!: They have been shown to decrease the risk of lung, colon, bladder, cervical, breast and skin cancers. They lower rates of heart disease and –here is the connection to our eyes we always hear about—they decrease the risk of cataracts and macular degeneration. Carrots are among the highest sources of carotenoids and perhaps the easiest to prepare and eat.
So, whether you shred them into slaw, chop them into stew, bake them into cake or simply pack them as a snack, EAT YOUR CARROTS!