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Carrot
Carrots are a rich source of beta carotene which aids in maintaining eyesight health, and provides a strong defence against free radical damage. Carrots are highly nutritious as they contain twelve minerals and vitamins B1, B2 and C.One cup of carrot provides over 250% of the recommended daily intake of beta carotene. The orange colour in carrots is the carotenoid ‘beta carotene’ which is further understood as a ‘phytochemical’. Studies have shown that phytochemical activity is more effective when fresh fruit and vegetables are included in diets.
Beta carotene is converted into Vitamin A in order to be used in bodily functions. Vitamin A helps eyes respond to light, so this helps eyes adjust in different lighting.
Research has shown carotenoids reverse free radical damage which helps lower the risk of cancer and heart disease. The humble carrot can help ward off damage from manufactured foods. Humans generate free radicals naturally, but can become excessive due to emotional stress or consumption of alcohol, pharmaceutical drugs or some foods. Cooking or juicing carrots helps release beta carotene from the vegetable fibers, so they can be more easily absorbed. Overcooking carrots has the reverse effect and can make nutrients harder to be absorbed.
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