what are the health benefits of carrots?

Answer 1

Have you ever seen a rabbit wear glasses?

Answer 2

It in any case reduces the pace at which u eat.

Eat nourishing food with plenty of fresh fruits and vegetables being part of it. Chew each morsel at least 32 times. This will activate signal to the brain as soon as u have had enough. Besides this change in eating style, take regular light exercises and brisk walks every day. U will be able to shed all extra weight gracefully and in a reasonable time span.

Answer 3

They are very high in alpha-carotene and beta-carotene which are antioxidants that the body turns into vitamin A. They are a decent source of vitamin K, fiber and potassium. They also contain a chemical called falcarinol which studies have shown may have anti-cancer properties. They probably contain other beneficial phytochemicals.

Answer 4

Carrots Saves eyesight ,Protects your heart ,Prevents constipation ,Combats cancer, Promotes weight loss

hope this is useful for u ....bye
take care

Answer 5

History---The Carrot was well known to the ancients, and is mentioned by Greek and Latin writers under various names, being, however, not always distinguished from the Parsnip and Skirret, closely allied to it. The Greeks - Professor Henslow tells us - had three words: Sisaron, first occurring in the writings of Epicharmus, a comic poet (500 B.C.); Staphylinos, used by Hippocrates (430 B.C.) and Elaphoboscum, used by Dioscorides (first century A.D.), whose description of the plant applies accurately to the modern Carrot. Pliny says:
'There is one kind of wild pastinaca which grows spontaneously; by the Greeks it is known as staphylinos. Another kind is grown either from the root transplanted or else from seed, the ground being dug to a very considerable depth for the purpose. It begins to be fit for eating at the end of the year, but it is still better at the end of two; even then, however, it preserves its strong pungent flavour, which it is found impossible to get rid of.'
In speaking of the medical virtue of the first species (which is evidently the Carrot, the second variety presumably the Parsnip), he adds, 'the cultivated has the same as the wild kind, though the latter is more powerful, especially when growing in stony places.'

The name Carota for the garden Carrot is found first in the writings of Athenaeus (A.D. 200), and in a book on cookery by Apicius Czclius (A.D. 230). It was Galen (second century A.D.) who added the name Daucus to distinguish the Carrot from the Parsnip, calling it D. pastinaca, and Daucus came to be the official name in the sixteenth century, and was adopted by Linnaeus in the eighteenth century.

From the time of Dioscorides and Pliny to the present day, the Carrot has been in constant use by all nations. It was long cultivated on the Continent before it became known in this country, where it was first generally cultivated in the reign of Queen Elizabeth, being introduced by the Flemings, who took refuge here from the persecutions of Philip II of Spain, and who, finding the soil about Sandwich peculiarly favourable for it, grew it there largely. As vegetables were at that time rather scarce in England, the Carrot was warmly welcomed and became a general favourite, its cultivation spreading over the country. It is mentioned appreciatively by Shakespeare in The Merry Wives of Windsor. In the reign of James I, it became the fashion for ladies to use its feathery leaves in their head-dresses. A very charming, fern-like decoration may be obtained if the thick end of a large carrot be cut off and placed in a saucer of water in a warm place, when the young and delicate leaves soon begin to sprout and form a pretty tuft of verdant green, well worth the slight trouble entailed.

Its root is small and spindle-shaped whitish, slender and hard, with a strong aromatic smell and an acrid, disagreeable taste, very different to the reddish, thick, fleshy, cultivated form, with its pleasant odour and peculiar, sweet, mucilaginous flavour. It penetrates some distance into the ground, having only a few lateral rootlets.
--Description---The stems are erect and branched, generally about 2, feet high, tough and furrowed. Both stems and leaves are more or less clothed with stout, coarse hairs. The leaves are very finely divided, the lowest leaves considerably larger than the upper; their arrangement on the stem is alternate, and all the leaves embrace the stem with the sheathing base, which is so characteristic of this group of plants, the Umbelliferae, to which the Carrot belongs. The blossoms are densely clustered together in terminal umbels, or flattened heads, in which the flower-bearing stalks of the head all arise from one point in rays, like the ribs of an umbrella, each ray again dividing in the case of the Carrot, to form a secondary umbel, or umbellule of white flowers, the outer ones of which are irregular and larger than the others. The wild Carrot is in bloom from June to August, but often continues flowering much longer. The flowers themselves are very small, but from their whiteness and number, they form a conspicuous head, nearly flat while in bloom, or slightly convex, but as the seeds ripen, the umbels contract, the outer rays, which are to begin with 1 to 2 inches long, lengthening and curving inwards, so that the head forms a hollow cup hence one of the old popular names for the plant: Bird's Nest. The fruit is slightly flattened, with numerous bristles arranged in five rows. The ring of finely-divided and leaf-like bracts at the point where the umbel springs is a noticeable feature.

The Carrot is well distinguished from other plants of the same order by having the central flower of the umbel, or sometimes a tiny umbellule, of a bright red or deep purple colour, though there is a variety, D. maritimus, frequent on many parts of the sea coast in the south of England, which differs in having somewhat fleshy leaves and in being destitute of the central purple flower. In this case, all the flowers of the head have often a somewhat pinkish tinge. There was a curious superstition that this small purple flower of the Carrot was of benefit in epilepsy.
---Parts Used Medicinally---The whole herb, collected in July; the seeds and root. The whole herb is the part now more generally in use.

---Medicinal Action and Uses---Diuretic, Stimulant, Deobstruent. An infusion of the whole herb is considered an active and valuable remedy in the treatment of dropsy, chronic kidney diseases and affections of the bladder. The infusion of tea, made from one ounce of the herb in a pint of boiling water, is taken in wineglassful doses. Carrot tea, taken night and morning, and brewed in this manner from the whole plant, is considered excellent for lithic acid or gouty disposition. A strong decoction is very useful in gravel and stone, and is good against flatulence. A fluid extract is also prepared, the dose being from 1/2 to 1 drachm.

Answer 6

My mom always told me it gave you good eye sight.

Answer 7

mama always said they're good for the eyes...i always eat mine but my eye sight still sucks so...

Answer 8

They turn you into a wascally wabbit who doesn't need glasses.

Answer 9

they are supposed to be good for eye sight

Answer 10

fibres,vit a(b-caro), energy kick( lmw carbs),.........if it's an eco-friendly carrot then no chemicals