

The orange-coloured taproot of the carrot contains a high concentration of beta-carotene. Beta-carotene is a substance that is converted to vitamin A in the human body. A 1/2 cup serving of cooked carrots contains four times the recommended daily intake of vitamin A in the form of protective beta-carotene. Betacarotene is also a powerful antioxidant effective in fighting against some forms of cancer, especially lung cancer. Current research suggests that it may also protect against stroke, and heart disease. Carrots are also a very good source of dietary fibre, vitamin C, vitamin K, foliate and manganese, and a good source of vitamin B6, pantothenic acid and iron. But to obtain maximum benefit it is best to eat them raw.
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