Beta-carotene is what gives carrots their distinctive colour, but it isn't just a pigment, the body converts Beta-carotene into vitamin A.
This is one of the important vitamins that our bodies need to function properly. The symptoms of vitamin A deficiency, amongst other things, are dry skin, night blindness and a higher susceptibility to infection.
So why do our bodies need Beta-carotene?
Research has shown that among the benefits can be listed, prevention against cancer and heart disease, slowing the progression of macular degeneration a cause of cataracts and to boost the immune system. New facts have uncovered one reason why what you eat may protect you from breast cancer, by eating more vegetables, especially those rich in Beta- carotene and less pork or beef, we lessen the damage to our DNA. Strong evidence shows that damaged DNA leads to cancer.
The high concentrations of Beta-carotene found in carrots help to protect vision. After the body has converted it into vitamin A in the liver, it travels to the retina where itÂ’s transformed into Rhodopsin, a pigment necessary for night vision. Other benefits to the eyes are that powerful antioxidants help fight against macular degeneration, the cause of senile cataracts.
Either grated in salads, or cut into cruditÃ©s, is the healthiest way to eat them. Steaming is preferable to boiling we lose up to half the valuable nutrients in the water we tip away. Just 2 medium carrots contain four times the recommended daily intake of vitamin A. Carrots are available all year round but grow best in cooler weather; when buying carrots that still have the stems attached select those that have fresh looking greens. There are also varieties of maroon or white carrots, the maroon carrots have more Beta carotene, however the white variety makes a great addition to a salad, being slightly sweeter.