Carrots and Cardiovascular Disease 🥕
A ten year study, done in the Netherlands, tested different fruits and vegetables based on their color, be it white, red/purple, and orange/yellow. The color can indicate the presence of certain nutrient compounds. Those vegetables in the orange/yellow group had the most anti-cardiovascular-disease benefits. In particular, vegetables with deep orange hues (like carrots) showed the greatest benefit. Surprisingly, carrots were found to be the single most risk reducing of all the vegetables tested. Those in the study were tracked for ten years. Participants had their food consumption checked and their risk reduction was analyzed. What was really surprising was participants who ate the least amount of carrots saw the least risk reduction, although they still experienced a reduced risk of heart disease. Those who ate the most carrots saw a reduction of about 32%! 1
Carrots and Cancer 🥕
Research has been conducted in the area of colon cancer and the consumptions of carrots. Many of the participants drank 1.5 cups of fresh carrot juice. The data is very encouraging and has shown that carrot extracts have the ability to inhibit the growth of colon cancer cells. The polyacetylenes found in carrots (especially falcarinol) have been specifically linked to this effect. 2
One medium carrot, or ½ cup of chopped carrots, is considered a serving size. Carrots are an excellent source of vitamin A and one carrot will provide 113% of the average adult’s needs for the day. They also provide 10% of our daily needs of vitamin C, and B vitamins, per serving.
Check out the recipe and find a new way to culture fruits and veggies.
- Purup S, Larsen E and Christensen LP. Differential Effects of Falcarinol and Related Aliphatic C17-Polyacetylenes on Intestinal Cell Proliferation. J Agric Food Chem. 2009 September 23; 57(18): 8290—8296. 2009.