Carrots

About Carrots

Carrots are a root vegetable, likely originating from Persia (modern day Iran and Afghanistan).

Nutrition Benefits of Carrots

Carrots are loaded with the antioxidant Beta Carotene, which is where its orange color comes from.  (Beta Carotene gets metabolized into Vitamin A).  It also is a good source of Lutein, Vitamin K, and Vitamin B6.  Carrots are well known for their benefits with vision and eye health due to the Lutein and Zeaxanthin carotenoids they posses (carotenoids are a certain category of antioxidants).

Carrot benefits have also been tied to anti-cancer benefits due to their carotenoid antioxidants.

Nutrition Facts

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with your doctor

This information is not meant to replace your doctor, but to work in tandem with your doctor’s advice. This website makes it easy for you and your doctor to select the best foods and the best smoothie recipes that you should be eating.

My Nutrition Advisor does not diagnose, cure, or treat disease.

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Recipe

Carrots scores well for 14 health goals

This ingredient was scored for various health goals Learn more.

Recipes using Carrots

The Research

Eye Health: Score 98

Summary:

We have all grown up being told that carrots help vision. We believe this to be true, however there hasn’t been much research published. Carrots supply beta-carotene, which strengthens night vision. They were eaten by fighter pilots in WW2, and pilots reported better night vision. Carrots contain carotenoids, which are beneficial for the eyes. Smaller studies on humans have demonstrated that women who consume carrots twice per week have significantly lower rates of glaucoma than those who don’t.

References:

Breast Cancer: Score 94

Summary:

Human: Carrot intake is associated with a lower risk of breast cancer. It contains Beta-carotene, which is associated with a lower risk of breast cancer. Beta-carotene reduces the risk of breast cancer development. Breast cancer risk may be affected by telomere length among low dietary intake of antioxidants such as beta-carotene.

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Cancer: Score 92

Summary:

Human: Carrots are associated with a lower risk of breast cancer. Animal: Carrot oil has remarkable anti-tumor activity against chemically induced skin cancer. In Vitro: It is a potent anti-cancer agent. Carrots exhibit anti-leukemia properties. It inhibited cell proliferation by inducing cell death in HT-29 cells. It is a potential candidate for cancer therapy specifically targeting cancer motility and metastasis.

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Human Studies:
Animal Studies:

Brain: Score 90

Summary:

Carrots have beneficial effects in improving cognitive problems.

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Animal Studies:

Heart Attack: Score 90

Summary:

Human: Carrots along with other foods reduce the risk of heart attack.

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Human Studies:

Skin Cancer: Score 90

Summary:

Animal: Carrots have remarkable anti-tumor activity against chemically induced skin cancer.

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Animal Studies:

Circulatory System (Cardiovascular): Score 88

Summary:

Carrots are one of the foods that reduces the risk of heart attack.

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Human Studies:

Erectile Dysfunction: Score 88

Summary:

Carrots are one of the foods that reduces the risk of heart attack.

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Human Studies:

Inflammation: Score 88

Summary:

Animal: It is capable of inhibiting inflammatory enzymes.

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Animal Studies:

Liver: Score 88

Summary:

Animal: Carrots delayed chemical induced hepatoma. They protect the liver from chemical injury and liver toxicity.

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Animal Studies:
Human Studies:

Thyroid: Score 88

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Academic Review:

Contains beta-carotene (334% RDA vitamin A), which showed an inverse association with thyroid carcinoma. People that consumed carrots were less likely to get thyroid cancer.

Diabetes (Type 2): Score 86

Summary:

Human: Carrot increases serum beta carotene concentration, reduces body fat and improves insulin resistance.

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Human Studies:

Leukemia: Score 84

Summary:

In Vitro: Carrots exhibit anti-leukemia properties.

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Lab Studies:

Parkinson's: Score 80

Summary:

Protective effect of lycopene on oxidative stress and cognitive decline in rotenone induced model of Parkinson's disease.

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How Our Scoring System Works

For each health goal, we assigned a score to each recipe and each ingredient. This helps you better understand the correlation that medical research is suggesting between foods and benefits to various health goals. Our scoring system is based on REAL RESEARCH published on pubmed.gov. This is a website that curates over 25 million different biomedical journals.

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What we consider when creating your scores:

  • 1Type of Study (human, animal, lab, or academic review)
  • 2Amount of Research
  • 3What the Research Says
  • 4How much of the ingredient we use (for the recipes)
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