BENEFITS OF CARROT IN LIFE

Carrots (Daucus Carota) is a very common type of vegetables for human consumption. Carrot plant parts are edible tuber section. Carrots are also included in the biennial plants (life cycle 12-24 months) which stores large amounts of carbohydrates for the plant flowering in the second year. Flower stem grows about 1 m tall, with white flowers.

many ways
to consume these vegetables. There are still consume the raw conditions (either eat it directly, as a salad, fresh vegetables, or by making carrot juice), some are consumed with how to cook first.

This orange colored vegetable has been known since the 1st century AD. Broadly speaking, botanists classify carrots into two categories, namely the eastern carrots and western carrots. Carrots were first cultivated in eastern Afghanistan in the 10th century AD. The color is purple carrots. Meanwhile, western carrots were first cultivated in the Netherlands, around the 15th century. Carrot orange color.

Nutrient value per 100 g carrot (3.5 oz) Energy 173 kJ (41 kcal)
Carbohydrates 9 g
Sugars 5 g
Soluble dietary fiber 3 g
Fat 0.2 g
Protein 1 g
Vitamin A equiv. 835 mg (93%)
8285 mg of beta-carotene (77%)
Thiamine (Vit. B1) 00:04 mg (3%)
Riboflavin (Vit. B2) 0.05 mg (3%)
Niacin (Vit. B3) 1.2 mg (8%)
Vitamin B6 0.1 mg (8%)
Folate (Vit. B9) 19 mg (5%)
Vitamin C 7 mg (12%)
Calcium 33 mg (3%)
Iron 0.66 mg (5%)
Magnesium 18 mg (5%)
Phosphorus 35 mg (5%)
Potassium 240 mg (5%)
2.4 mg sodium (0, so%)

MAIN BENEFITS OF CARROT From the content of the above, then the carrot has benefits that include the following:

1. Eye Health.The content of beta-carotene and Vitamin A is an important substance needed by the eye. This compound does not treat blindness is a person's eyes, tp nature antioxidants can prevent cataracts and macular degeneration that often afflict the elderly.
2. Lowering Cholesterol
   In a study conducted at Harvard University, USA. Those who eat carrots 5 x week, lowering the risk of stroke by 68%. Neither study conducted by Robertson et al showed those who ate 200 g of raw carrots every day for 3 weeks, his cholesterol dropped by 11%. It is estimated that cholesterol reduction is based on the content of soluble fiber (pectace calcium) contained in carrots.
3. Caring for Skin Health
   They are often also means eating carrots helps keep the body and skin health care. Because carrots can make dry skin that had become more refreshed look. In addition to the content of Vitamin A also underlie the protection of human skin pigmentation.
4. Minimize the Risk of Cancer Growth
   Research conducted Marilyn Menkes, Ph.D. at the State University of New York shows the low levels of beta-carotene which the body at risk for lung cancer. Therefore, he recommends that smokers consume carrots and other foods high carotene to prevent lung cancer. Apparently, in addition to lung kanker, beta-carotene and other compounds also are antioxidants in carrots can prevent cancer of the mouth, throat, stomach, intestines, urinary tract, pancreas, and breast. For the benefit of carrots as anticancer, carrots should be cooked so that the carotenes are separated compounds. With cooked, carotenes levels rose 2-5 fold.
5. Maintaining Dental Health
   To maintain healthy teeth is to chew raw carrots. This is because scientists believe that chewing raw carrots will remove plaque from the teeth, and also the food that no teeth. Besides carrots can also prevent bleeding of the gums and teeth to maintain healthy and strong.
6. Minimizing Risks Stroke
   Reported by spot on the list, carrots helps reduce the risk of stroke. Those who diligently eating carrots every day, 68% had the chance furthest from stroke. If you can not regularly consume every day you are also advised to eat 5 fruits a week is enough.
7. as Antiseptic
   Been a long time people use the carrot as an antiseptic when people get hurt. The trick is to grind until smooth, then wrapped in an existing wound.

Carrots to be stored should be placed in plastic bags and placed in porous refrigerator. However, carrots should not be kept for too long because it will cause a bitter taste due to changes in phenolic compounds into isokumarin.