Eating Carrots May Help Reduce Heart Risks
Winter is upon us and it is time to indulge in some crunchy, sweet carrots. A popular winter vegetable, carrot is used to prepare several delicious dishes during this season. From a simple gajar-matar sabzi to the toothsome gajar ka halwa, every recipe defines satisfaction. Alongside its popularity in every kitchen across the world, what adds on to the fame is its rich nutrient-profile. Carrot is loaded with beta-carotene, fibre, antioxidants, calcium and several essential vitamins and minerals that help boost weight loss, digestion, eye-health, skin-health et al. But did you know including this orange-coloured delight in your daily diet may also be great for your heart? How, you ask?
As mentioned earlier, carrot is rich in beta-carotene. Other than giving carrot its orange colour, beta-carotene in your diet is converted to vitamin A in the body. And this conversion, as per researchers at University of Illinois, reduces the level of bad cholesterol in the blood. It can also help prevent atherosclerosis development – a major heart-related threat around the world.
For the unversed, Atherosclerosis cardiovascular disease is basically accumulation of fats and cholesterol in our arteries. However, “to get the full health benefits of this superfood, you need an active enzyme to produce this vitamin,” a report on the University website reads.