by Charlotte Louise Nystrom

Created on: July 13, 2009   Last Updated: July 15, 2009

Pulled straight from the earth and rinsed under a garden hose, discovered at a local farmers market, or chosen from a supermarket shelf, carrots are full of nutritional benefits. Our bodies know this intrinsically. Our eyes cannot help being drawn to this brightly colored root vegetable. In fact, the entire plant is rather appealing to the senses. Soft, dark-green, tangled leaves exude a fresh and earthy aroma as they give way to smooth, lighter-colored stems.

This greenery sits atop this hearty vegetable's root, providing the perfect handle for those seeking the delight of a newly harvested carrot. This feast of the senses continues as one takes a crunchy bite and chews, tasting mildly sweet and refreshingly juicy.

Mothers throughout the land have long encouraged children, young and old, to devour more of this nutrient dense vegetable. They are indeed right to do so. Carrots are full of vitamins A, C, and K. Carrots of the deepest, darkest orange color typically contain the greatest quantities of vitamin A. They also carry plenty of antioxidants, especially alpha- and beta-carotenes. This root carries ample heart-healthy fiber and potassium. Carrots even contain a host of B-vitamins including B1, B2, and B6.

The most common claim is that carrots contain the ability to improve one's eyesight. This is to an extent, quite true. Beta-carotene is what gives carrots their vibrant orange color. When ingested, our bodies convert beta-carotene into more vitamin A.

Vitamin A is very useful for our eyes. It helps to create a substance known as rhodopsin. It is through this production of this purple-pigment, which carrots work to improve eyesight.

Rhodopsin allows your eyes to see in dim lighting by making areas of the retina more sensitive to light. In fact, individuals with a vitamin A deficiency often experience a symptom known as night blindness. Carrots are one of the super foods, which prevent this from happening.

Both beta-carotene and alpha-carotene are antioxidants. This means they fight off free radicals. Free radicals are one of the most common causes of cancer. They may also contribute to the development of vision loss, and heart disease. Carrots also contain qualities, which protect against ultraviolet light. Consuming carrots is a delicious method of cancer prevention. Just a half-cup serving of carrots provides a day's worth of beta-carotene.

Slightly cooking carrots, such as in the case of light steaming, makes the beta-carotene they contain more readily available. Heating carrots forces the fiber, which tends to trap beta-carotene, to release this vital nutrient. In addition, the fiber component encourages digestive help, and wards off colon cancer by aiding the body in the removal of waste.

Carrots have tonic qualities, which boost overall health and enhance the function of the immune system. Individuals who consume carrots can expect a lowered cholesterol level, and decreased risk of heart disease. That is not all; carrots also keep your bones strong and your skin young, and vibrant. They may even aid the body in the prevention of infection.

Carrots are kept crisp and firm in the bottom of produce drawers throughout the nation. They can be boiled, baked into cakes, roasted, steamed, shredded, marinated, dipped, or microwaved. However, my favorite way to eat a carrot is fresh from the garden, quickly rinsed, and nibbled under a summer sun.

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