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The cultivated carrot as we know it today is a far cry from the wild carrot found growing about 5,000 years ago in the area now known as Afghanistan. These wild varieties were purple or black, and had a tough, fibrous texture, and carrots only became orange in the 1500's when patriotic Dutch growers developed a carrot in an attempt to nationalize the country's favorite vegetable.
In 1940 Britain's Air Ministry invented the carrot myth, which was that a diet of carrots gave pilots night vision in order to see Nazi bombers attacking at night. This propaganda was spread to conceal the fiercely kept secret of Royal Air Force's interception radar, which was able to pinpoint enemy bombers before they reached the English Channel. The Germans fell for these lies because this myth was already a part of their folklore.
Carrots were introduced into North America by European colonists, and today China is the world’s largest producer of carrots with the United States and Russia the other top producers.
Health Benefits of Carrots
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Nutrients
Carrots are an excellent source of vitamin A. They are a very good source of vitamin K, biotin, and fiber. They are a good source of vitamins C and B6, potasÂsium, and thiamine.
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Vision
While claims of consuming carrots improving vision might be somewhat exaggerated, beta-carotene does provide protection against macular degeneration and the development of cataracts in the elderly.
The results of study of night-blind pregnant women showed that a diet of vitamin A rich foods was beneficial in improving night blindness.
A study of 1,155 women suggests that higher intake of certain fruits and vegetables such as carrots may be associated with a decreased risk of glaucoma.
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Cardiovascular Disease
Carrots are an excellent source of antioxidant compounds, and in a 15-year study on elderly men, it was concluded that dietary intakes of alpha-carotene and beta-carotene from carrots and other vegetables help protect against cardiovascular disease.
In another study that examined the diets of 1,300 elderly persons, those who had at least one serving of carrots and/or squash each day had a 60 percent reduction in risk of heart attacks compared to those who ate less than one serving of these carotenoid-rich foods per day.
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Cancer
High carotene intake has been linked with a 20 percent decrease in postmenopausal breast cancer and up to a 50 percent decrease in the incidence of cancers of the bladder, cervix, prostate, colon, larynx, and esophagus. Extensive human studies suggest that a diet including as little as one carrot per day could conceivably cut the rate of lung cancer in half.
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Nutrient Values of Raw Carrots per 100g
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Energy Value
173kj
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Sugars
4.74g
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Dietary Fiber
2.8g
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Sodium
69mg
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Zinc
0.24mg
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Potassium
320mg
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Magnesium
12mg
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Copper
0.045mg
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Calcium
33mg
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Vitamin C
5.9mg
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Vitamin E
0.66mg
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Vit. B3 (Niacin)
0.983mg
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Vitamin B6
0.138mg
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Vit. B1 (Thiamin)
0.066mg
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Vit. B2 (Riboflavin)
0.058mg
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References:
The Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Lara Pizzorno.
Benders' Dictionary of Nutrition and Food Technology.
USDA National Nutrient Database for Standard Reference.
PubMed. PMID: 18203902
PubMed. PMID: 18355790
PubMed. PMID: 15699236
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