A cup (128g) of chopped raw carrots has 12.3 grams of carbohydrates, with 3.6 grams of fiber and 6.1 grams of natural sugars. The fiber in carrots can help keep blood sugar levels under control. And they are loaded with vitamin A and beta-carotene, which there’s evidence to suggest can lower the diabetes risk.
Carrots are a good source of several vitamins and minerals, especially biotin, potassium, and vitamins A (from beta carotene), K1 (phylloquinone), and B6.
A medium carrot contains 1.7 gram (g) of fiber, or between 5–7.6% of a person’s daily needs, depending on their age and sex. Meanwhile, 1 cup of chopped carrots provides 3.58 g of fiber. Adequate fiber intake can assist in the optimal working of the entire digestive system.
The vitamin C in carrots helps human body build antibodies that defend their immune system. Vitamin C also helps human body take in and use iron and prevent infections. Potassium in carrot can helps relax the blood vessels, reducing the risk of high blood pressure and other cardiovascular issues.
One cup (236 grams) of carrot juice packs over 250% of the DV for vitamin A, mostly in the form of provitamin A carotenoids like beta carotene. Vitamin A is vital for eye health. The intake of fruits and vegetables that contain provitamin have been associated with a decreased risk of blindness and age-related eye diseases. Carrots also contain the antioxidants lutein and zeaxanthin, and the combination of the two may help prevent age-related macular degeneration, a type of vision loss.
Eating carrot
