Enjoy Munching On Carrots??? 11 Facts You Should Know About It

Whether you love to crunch on them, dice them into your salad or coleslaw or make them into juice, carrots are a healthy source of of Beta carotene, which, among other vital uses, can be converted into vitamin A in the body to help maintain healthy skin. 

 Carrots increase saliva and supply essential minerals, vitamins and enzymes that aid in digestion. Someone who eats carrots a lot gets improved vision, cancer prevention, anti-aging, a powerful antiseptic, beautiful Skin, prevent heart disease, prevent Stroke and so on. 

Want to know more? See these interesting facts about carrots.....

– The word carrot was first recorded in English in a 1538 book of herbs.

– When first cultivated, carrots were grown for their leaves and seeds (medicinal purpose) rather than their roots which is what we now think of as carrots.

– The part of the carrot that we eat is called the taproot.

– Carrots were originally white or purple. Then a yellow carrot appeared through mutation and the familiar orange carrot was bred from it.

– They compose healthy levels of minerals like copper, calcium, potassium, manganese and phosphorus. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium. Manganese is used by the body as a co-factor for the antioxidant enzyme,superoxide dismutase.

– Sweet and crunchy carrots are notably rich in anti-oxidants, vitamins and dietary fiber. They provide only 41 calories per 100 g, negligible amount of fat and no cholesterol.

– There is as much calcium in 9 carrots as there is in a glass of milk.

– Carrots were the first vegetable to be canned commercially.

– Holtville calls itself “The Carrot Capital of the World”.

– Carrots are about 87% water.

– Carrots have the highest content of beta carotene, or Vitamin A, of all vegetables.

http://www.informationng.com/2016/03/enjoy-munching-on-carrots-11-facts-you-should-know-about-it.html