Raw Carrots: Just How Good Are They for You?

Today's post is on a very versatile root vegetable. Carrots. Everyone knows what they are, but do YOU eat enough of them? We like to go for variety and exotic new taste but sometimes forget to eat locally. Up here in the North, carrots are readily available all winter long. So let's take advantage of this.

Raw carrots are an excellent source of beta-carotene, a precursor to vitamin A. Studies have shown that high doses of beta-carotene contribute to lowering cardiovascular disease risks by up to 45%. And carrots are one of the best sources of beta-carotene! The same study states that supplements [of beta-carotene] are of no use.

Carrots also contain fiber and potassium (among other things). They help prevent night blindness. And, carrots will help lower cholesterol in the blood and help prevent cancer.

So, to benefit from these nutritious roots, have your raw carrots as veggie sticks, juiced, grated, puréed, mixed in smoothies, made into raw crackers, raw cakes or blended into lovely raw soups!

Here is a lovely spicy recipe including those lovely carrots: Raw Szechuan Carrot Soup (click to view recipe).