Health Benefits of Carrot in urdu | gajar ke fayde | carrot benefits in urdu
- 5 years ago
Health Benefits of Carrot in urdu | gajar ke fayde | carrot benefits in urdu
Carrots 101: Nutrition Facts and Health Benefits
The carrot (Daucus carota) is a root vegetable that is often claimed to be the perfect health food.
It is crunchy, tasty and highly nutritious. Carrots are a particularly good source of beta-carotene, fiber, vitamin K, potassium and antioxidants (1).
Carrots have a number of health benefits. They are a weight loss friendly food and have been linked to lower cholesterol levels and improved eye health.
The carotene antioxidants in them have also been linked to reduced risk of cancer.
They are found in many colors, including yellow, white, orange, red and purple.
The traditional orange colored carrots get their bright color from beta-carotene, an antioxidant that is converted to vitamin A in the body.
Nutrition Facts
The water content can vary from around 86-95%, and the edible portion consists of around 10% carbohydrates (1, 2).
Carrots contain very little fat and protein (3).
One medium, raw carrot (61 grams) contains 25 calories, with only 4 grams of digestible carbs.
Nutrition Facts: Carrots, raw - 100 grams
Amount
Calories 41
Water 88 %
Protein 0.9 g
Carbs 9.6 g
Sugar 4.7 g
Fiber 2.8 g
Fat 0.2 g
Saturated 0.04 g
Monounsaturated 0.01 g
Polyunsaturated 0.12 g
Omega-3 0 g
Omega-6 0.12 g
Trans fat ~
Carbs
Carrots are mainly composed of water and carbohydrates.
The carbs consist of starch and sugars, such as sucrose and glucose (1).
They are also a relatively good source of fiber, with one medium sized carrot (61 grams) providing 2 grams.
Carrots often rank low on the glycemic index, which is a measure of how quickly foods raise blood sugar after a meal.
The glycemic index of carrots ranges from 16-60, being lowest for raw carrots, a little higher for cooked carrots and highest for pureed carrots (4, 5).
Eating low-glycemic foods is linked to numerous health benefits (6), and is considered particularly beneficial for diabetics (7).
Fiber
Pectin is the main form of soluble fiber in carrots (8).
Soluble fibers can lower blood sugar levels by slowing down the digestion of sugar and starch.
They can also feed the friendly bacteria in the gut, which may lead to improved health and decreased risk of disease (9, 10, 11).
Certain soluble fibers can also impair the absorption of cholesterol from the digestive tract, lowering blood cholesterol (12, 13).
The main insoluble fibers in carrots are in the form of cellulose, but also hemicellulose and lignin (1).
Insoluble fibers reduce the risk of constipation and promote regular and healthy bowel movements (14)Carrots are often thought of as the ultimate health food. Generations of parents have told their children: "Eat your carrots, they are good for you," or "Carrots will help you see in the dark."
People probably first cultivated the carrot thousands of years ago, in the area now known as Afghanistan. It was a small, forked purple or yellow root with a bitter
Carrots 101: Nutrition Facts and Health Benefits
The carrot (Daucus carota) is a root vegetable that is often claimed to be the perfect health food.
It is crunchy, tasty and highly nutritious. Carrots are a particularly good source of beta-carotene, fiber, vitamin K, potassium and antioxidants (1).
Carrots have a number of health benefits. They are a weight loss friendly food and have been linked to lower cholesterol levels and improved eye health.
The carotene antioxidants in them have also been linked to reduced risk of cancer.
They are found in many colors, including yellow, white, orange, red and purple.
The traditional orange colored carrots get their bright color from beta-carotene, an antioxidant that is converted to vitamin A in the body.
Nutrition Facts
The water content can vary from around 86-95%, and the edible portion consists of around 10% carbohydrates (1, 2).
Carrots contain very little fat and protein (3).
One medium, raw carrot (61 grams) contains 25 calories, with only 4 grams of digestible carbs.
Nutrition Facts: Carrots, raw - 100 grams
Amount
Calories 41
Water 88 %
Protein 0.9 g
Carbs 9.6 g
Sugar 4.7 g
Fiber 2.8 g
Fat 0.2 g
Saturated 0.04 g
Monounsaturated 0.01 g
Polyunsaturated 0.12 g
Omega-3 0 g
Omega-6 0.12 g
Trans fat ~
Carbs
Carrots are mainly composed of water and carbohydrates.
The carbs consist of starch and sugars, such as sucrose and glucose (1).
They are also a relatively good source of fiber, with one medium sized carrot (61 grams) providing 2 grams.
Carrots often rank low on the glycemic index, which is a measure of how quickly foods raise blood sugar after a meal.
The glycemic index of carrots ranges from 16-60, being lowest for raw carrots, a little higher for cooked carrots and highest for pureed carrots (4, 5).
Eating low-glycemic foods is linked to numerous health benefits (6), and is considered particularly beneficial for diabetics (7).
Fiber
Pectin is the main form of soluble fiber in carrots (8).
Soluble fibers can lower blood sugar levels by slowing down the digestion of sugar and starch.
They can also feed the friendly bacteria in the gut, which may lead to improved health and decreased risk of disease (9, 10, 11).
Certain soluble fibers can also impair the absorption of cholesterol from the digestive tract, lowering blood cholesterol (12, 13).
The main insoluble fibers in carrots are in the form of cellulose, but also hemicellulose and lignin (1).
Insoluble fibers reduce the risk of constipation and promote regular and healthy bowel movements (14)Carrots are often thought of as the ultimate health food. Generations of parents have told their children: "Eat your carrots, they are good for you," or "Carrots will help you see in the dark."
People probably first cultivated the carrot thousands of years ago, in the area now known as Afghanistan. It was a small, forked purple or yellow root with a bitter