The homeland of carrots in Afghanistan, but they are grown in all countries of the world. Carrots are one of the richest sources of beta carotene, a substance that the body converts to Vitamin A and can also act as an antioxidant. Carrots are also a very good source of potassium and are good for diets. It has been shown that regular consumption of carrots will help lower blood cholesterol levels to some extent and also help protect against cancer.
According to nutritionists, one cup of cooked carrots contains a whopping 70 calories, 4 grams of fiber, and approximately 18 micrograms of beta carotene. A study of a group of volunteers who ate one cup of carrots a day found that their cholesterol levels decreased by as much as 11% within three weeks. ...
An interesting fact, unlike other types of vegetables, which are best eaten raw, it is advisable to cook carrots before eating. It has been proven that cooked carrots have more nutritional value than raw carrots, because during cooking, tough cellular structures break down, releasing beta-carotene.
You need to be aware of the minor drawbacks in consuming carrots, especially in large quantities. It has been found that excessive consumption of carrots can impart a yellow-orange tint to human skin.