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Carrots are an important vegetable, and although they were known to the ancient Greeks and Romans, they were not introduced to Europe until the Middle Ages.

The orange-colored taproot of the carrot contains a high concentration of beta-carotene. Beta-carotene is a substance that is converted to vitamin A in the human body. A 1/2 cup serving of cooked carrots contains four times the recommended daily intake of vitamin A in the form of protective beta-carotene.

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Beta-carotene is also a powerful antioxidant effective in fighting against some forms of cancer, especially lung cancer. Current research suggests that it may also protect against stroke, and heart disease. Research also shows that the beta-carotene in vegetables supplies this protection, not vitamin supplements.

Carrots are also a very good source of dietary fiber, vitamin C, vitamin K, folate and manganese, and a good source of vitamin B6, pantothenic acid, iron, potassium and copper.

Carrots can be eaten raw or cooked, but to obtain maximum benefit it is best to eat them raw.

Source: The World Wide Web!
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