Carrots, a vegetable that gives you a healthy glow

woman eating carrot

Easy to cook, carrots are also full of health benefits. It is particularly famous for its antioxidant power on the skin, eyes …

Raw or cooked, whole or grated, in soup or juice, the carrot is easy to prepare and lends itself to all our desires. No wonder it is one of the most consumed vegetables in France.

Carrot is rich in antioxidants.

The carrot contains various antioxidants (beta-caroteneluteinzeaxanthinvitamin C ), which fight against oxidative stress (prevention of cancer, cardiovascular disease, hypercholesterolemia …). To get the most out of it, a study by the Institute of Food Research, a British research institute, shows that it is best to eat it cooked and at least two to four times a week.

The main benefits of carrots

  • It protects eyesight. It’s not just blueberries that protect the eyes; carrots too! They are rich in vitamin A but also lutein and zeaxanthin, two antioxidant pigments. These three substances improve visual acuity and reduce the risk of cataracts.
  • It contributes to beautiful skin. The orange color of the carrot comes from its many pigments, the carotenoids. Among them, beta-carotene is an antioxidant that delays the effects of aging, lightly colors the skin, and prepares it for the sun… without replacing sunscreen.
  • This root vegetable regulates transit. The fibers of the core (2 g to 100 g) are effective well against constipation than against diarrhea. “In the first case, you have to eat the carrot raw, in the second, cooked,” says dietician Audrey Deveaux.

What about the yellow, white or purple carrot?

Carrots are orange, but there are also yellow, white, or purple ones. They do not provide the same vitamins and minerals.

  • The white carrot does not provide beta carotene and contains minimal vitamin C. Its texture is challenging and fibrous.
  • The yellow carrot has a delicate taste and the same nutritional deficiencies as the white carrot.
  • The purple carrot is the richest in beta-carotene. It is very antioxidant, and it has a bit of sweet taste.

Whatever its color, we buy it firmly, unblemished, relatively small than large (the latter is more complex and stringier). Avoid the one that is green near the tops; it may not be enjoyable. It is stored in a damp cloth for one week in the vegetable drawer of the refrigerator.

What to do with the carrot tops?

We don’t throw them away! They contain vitamin B9 (essential for pregnant women for the proper functioning of the fetal nervous system) and vitamin C ( which strengthens immunity ).

On the other hand, they are cut, washed, wrung out, and placed in an airtight box in the refrigerator to keep them fresh.

  • Raw, we chisel on salads.
  • Cooked, we make a soup.

Our delicious carrot-based recipe ideas


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