What Do Carrots Have to Do with Cancer?

by Jo-Ann Heslin, MA, RD, CDN on November 3, 2016 · 0 comments

 

 

Eating carrots and healthy eyes are the usual connections for this popular vegetable but this nutrient-rich, colorful food can play a role in preventing cancer, too.

Low in calories – a half-cup serving has only 24 calories. Overweight and obesity has been connected with 11 different cancers.  

Loaded with nutrients – a serving has over 3 times your daily need for vitamin A and is a good source of fiber.

Reasonably priced – serving for serving carrots are one of the least expensive vegetables whether you buy fresh, frozen or canned.

Cancer-fighting phytochemicals – which are compounds that contribute to carrot’s color but also activate cells in the body that fight cancer. Orange carrots have carotenoids which lower the risk for mouth and throat cancers. Purple carrots contain anthocyanins, red have lycopene and yellow carrots are rich in lutein.

Fruits and vegetables fight cancer better than supplements – regularly eating carrots, cooked or raw adds more fruits and vegetables to your diet.

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