Health

Carrots are packed full of nutrients
"The only carrots that interest me are the number of carats in a diamond."
- so said screen legend Mae West
But she would have been missing out on a whole host of benefits provided by the carrot!

Carrots are packed full of nutrients and are an essential addition to everyone's diet and a great way to help towards your 'Five a Day'. They are a very good source of Vitamin A, which helps eyesight, skin, growth and helps the body fight infection. They also contain vitamins K,C and B6, B1 and B2, calcium and potassium.

Unlike most other vegetables (though not all), carrots are more nutritious when eaten cooked than eaten raw (except when juiced).

Carrots provide protection against a number of conditions:

• Cancer
  Carrots contain a plant pigment called beta carotene, an anti-oxidant, which is linked to reducing the risks of diseases such as cancer and heart disease
  Falcarinol, a natural pesticide found in carrots, is now thought to have an effect on the development of cancer. Researchers at the University of Newcastle upon Tyne found that this compound could help stop some types of cancer from developing

• High cholesterol
  Research conducted by the US Department of Agriculture found that eating carrots may help to reduce cholesterol. Carrots are an excellent source of calcium pectate, an extraordinary pectin fibre that has been found to have cholesterol-lowering properties.

• Strokes
  Researchers at Harvard University found that women who eat at least five carrots a week are nearly two-thirds less likely to have a stroke than those who eat them once a month

• Smoking-related disease
  Including vitamin A-rich foods, such as carrots, in your diet can help protect against diseases such as emphysema

• Nutrition facts
  Typical values of raw carrots per 100g*:

  Energy : 125kJ, 30kcal
  Protein : 0.11g
  Carbohydrate : 6g (of which sugars 5.6g)
  Fat : 0.5g
  Fibre : 2.4g
  Sodium : less than 0.1g
  Water : 88.8g

* Source: McCance & Widdowson's 'The Composition of Foods', Sixth Summary Edition