Carrot: Properties and Benefits


Carrot plant belongs to the Umbelliferae family, it is cultivated mainly for the properties of its root which has a high nutritional value and healing.

Carrot: Properties and Benefits

From wild carrot, a plant native to our continent, is very common in meadows and uncultivated places, they have been obtained many varieties, in order to change the size, shape and color of the root, also called a taproot, which is the part used for purposes food.

Another character on which it occurred is the time of maturation, by which are distinguished varieties of carrots today early, middle and late. Today, these vegetables are available all year round and that makes them even more precious a vegetable.


To identify its strengths is sufficient reflection on its composition: enormous wealth of provitamin A, carotene in fact, vitamins B1 and B2 and C; directly assimilated sugars, salts, minerals in great variety, asparagine and daucina (a diuretic), pecrina (astringent).

Healing Properties and Benefits of Carrots

From this abundance of substances and elements we can already sense the beneficial properties of carrots.

Useful in the prevention of cancer through their antioxidant properties, play a protective action against the arteries and strengthen the immune system.

An Anglo-Danish study published in the Journal of Agricultural and Food Chemistry Council “with a carrot a day to defend against cancer. These vegetables in fact, found to contain a compound having anti cancer action, the “falcarinolo”.

This vegetable is indicated for eye problems like cataracts and other eye diseases, also prevents aging and promotes the vision twilight.

Carrots on the Table

But what is the ideal way to consume? We used to think that the vegetables should be eaten raw, or risk losing the effectiveness of many substances and their benefits, including vitamins. All this is true, especially with regard to vitamin C which is destroyed easily by heat. But it is here that the carrots be some surprises.

Indeed, the beta carotene bear the heat and short cooking is not able to destroy, but rather boosts the synthesis, since, becoming softer plant tissues, are more easily processed by our digestive system. So we can argue that, through a short cooking carrots, without exaggerating, we get an easier assimilation of beta-carotene and its benefits.

The ideal is represented by the dietary intake of its juice, fresh, even mixed with milk to enhance its cleansing properties.

You can also eat them raw as a snack or added to a dish of raw foods. Otherwise you can boil them in very shallow water and seasoned with extra virgin olive oil and herbs.

Carrots in Pills


Beta Carotene is necessary for the healthy growth of body tissues and for their repair, helps protect the mucous membranes in the lung, mouth and nose, thereby reducing the risk of infection.

Unlike vitamin A extracted oil from fish liver oil, Beta Carotene is absolutely not toxic.

A sedentary lifestyle, staying many hours sitting in front of the PC or TV, pollution, diet high in fat, are all factors that contribute to increasing the demand for vitamin A and Beta Carotene by the body.

Since ancient times, the carrot was always considered a natural remedy to cure skin. Indeed Beta Carotene and vitamin A in carrots are rich, are considered essential vitamins of the skin.

Many skin problems such as early onset of wrinkles or excessive acne, dry skin, or difficulty tanning can easily depend on an inadequate intake of this vitamin.

Assimilate Betacarotene

An even better way to treat beta-carotene and its benefits, is to dress the carrots with some fat, like olive oil or butter fat increases the availability and beautiful carotene may increase up to three times the capacity of our body to assimilate it.

To be avoided after cooking, leaving the vegetables at room temperature could be formed substances with harmful to our body.

Carrot Cake


300 g carrots, 200 g of flour, 100 g sugar, 80 g of seed oil, 2 eggs, 1 packet of yeast, 1 grated lemon rind and a little sugar icing.


Clean carrots, cut into small pieces and put them in a blender with the eggs and oil seeds. Whisk to mix well together. Pour into a bowl and add sugar, a pinch of salt, which you have dissolved the yeast in half a glass of milk, flour and grated rind of lemon.

Stir until all ingredients are blended, put the dough in a buttered cake tin and place in oven at 180 degrees for 35 minutes. Once cooked add the icing sugar.

Carrot juice

Carrots: Properties and benefits

Italian version

Attention: the information provided on this website are for informational purposes only and are general in nature, they can not replace in any way the requirements of a physician or other health care professional under law. Notions about dosages, medical procedures and description of products on this site are illustrative and do not allow a goal to gain the necessary experience and manual for their practice or their use. If you have been prescribed medical treatment please do not interrupt or change them, because all the tips you find on must always be compared with the advice of your doctor.

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