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Those compounds give each carrot variety its signature color and may contribute to health benefits, the experts say. For instance, Petitpain says: Yellow carrots contain xanthophylls, pigments ...
Here are the benefits and nutrition facts about carrots. Carrots are a highly nutritious root vegetable that may also benefit bone health. Here are the benefits and nutrition facts about carrots.
Carrot juice benefits. Juicing carrots provides "a concentrated source" of the nutrients found in carrots, Theresa Gentile, a registered dietitian in New York City and a spokesperson for the ...
Since the late 1980s, baby carrots or mini-carrots (carrots that have been peeled and cut into uniform cylinders) have been a popular ready-to-eat snack food available in many supermarkets. [69] Carrot juice is widely marketed, especially as a health drink, either stand-alone or blended with juices from fruits and other vegetables.
A box of macarons and a glass of carrot juice in Tabriz, Iranian Azerbaijan. Carrot juice has a particularly high content of β-carotene, a source of vitamin A, but it is also high in B complex vitamins like folate, and many minerals including calcium, copper, magnesium, potassium, phosphorus, and iron.
Additionally, A 2007 Japanese study showed that although Japanese commercial juices had nutritional benefits, they were insufficient as a primary mode of vegetable consumption. [6] Many popular vegetable juices, particularly ones with high tomato content, are high in sodium, and therefore consumption of them for health must be carefully considered.
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Carotenoids give the characteristic color to pumpkins, carrots, parsnips, corn, tomatoes, canaries, flamingos, salmon, lobster, shrimp, and daffodils. Over 1,100 identified carotenoids can be further categorized into two classes – xanthophylls (which contain oxygen) and carotenes (which are purely hydrocarbons and contain no oxygen). [2]
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