Carrots are a type of plant. Food is made from the leaves and the underground component (carrot root). The underground section of the plant is also employed in medicine. Vitamin A insufficiency is treated with carrot root. It’s also used to prevent cancer, as well as for digestive health, obesity, and other vitamin shortages, among other things, but there’s no clear scientific evidence to back up these claims. Carrot roots can be eaten raw, boiled, fried, or steamed in a variety of ways. Carrot root is delicious on its own or in cakes, puddings, jellies, and preserves. The carrot root can also be made into a juice. Raw or fried carrot leaves are both delicious. Beta-carotene is a substance found in carrots. Beta-carotene may function as an antioxidant and aid in cancer prevention. Carrots are also high in dietary fiber, which may help with stomach and bowel issues including diarrhea and constipation. Deficiency in vitamin A. Early research suggests that consuming carrot jam for 10 weeks can help children with vitamin A deficiency develop faster. Other preliminary research suggests that consuming grated carrot for 60 days boosts vitamin A levels in some pregnant women at risk of deficiency.
Carrot is being considered for a variety of additional uses, but there isn’t enough trustworthy information to say whether it will be beneficial.
