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Banana Fruit Nutrition FactsEnjoy banana fruit; nature's energy-rich food that comes with a safety envelope! Fresh, crea...

Banana Fruit Nutrition Facts

Enjoy banana fruit; nature's energy-rich food that comes with a safety envelope! Fresh, creamy, and delicious dessert bananas are one of the cheapest and readily available fruits all year round.

Botanically, it belongs to the family of Musaceae. Commercially, it is one of the widely cultivated crops in the tropical and subtropical zones. Scientific name: Musa acuminata colla.

Banana is a perennial herbaceous plant that grows from the underground rhizome. It flourishes well under tropical, moisture-rich, humid, low-lying farmlands.

Banana has unique growth characteristics. In fact, the whole plant is a false stem (pseudostem). This pseudostem is consisting of broad leaves, together with their long petioles, overlapping each other in a disc-like fashion. The whole plant may reach 2 to 6 meters in height from the ground surface depending upon the cultivar types.

At maturity, the rhizome gives rise to a flower (inflorescence) which is carried up along actual (true) core stem (smooth un-branched stem) which pass through the center of the pseudostem. The flower finally emerges out at the top in-between leaf clusters. The inflorescence subsequently develops to a large hanging bunch, consisting of 3 to 20 hands (tiers of fruit), with each hand carrying at least 5-10 fingers (fruits).

There are several cultivars of banana that comes in a different size (4-9�inches), color (yellow to brown), weight (70-150g) and taste. Cavendish is the most common cultivar type among bananas globally. Structurally, it has a protective outer skin layer enveloping around delicious, sweet and tart, cream white edible flesh.

Plantains are other cultivar types; often recognized as cooking bananas. They are intimately related to natural fruit (dessert) bananas. Plantains employed as a staple food in many parts of tropical African and Caribbean regions as well as in Thailand, Laos, and other Southeast Asian parts.

Health Benefits of Banana Fruit

Banana is one of a high caloried tropical fruits. 100 grams of its flesh carries 90 calories. Nonetheless, it packed with numerous health benefiting phytonutrients lke dietary fiber, anti-oxidants, minerals, and vitamins.

Banana fruit is composed of soft, easily digestible flesh made up of simple sugars like fructose and sucrose that upon consumption instantly replenishes energy and revitalizes the body. Thus, for these qualities, it is one of the favorite quick bites among athletes to get instant energy. It is also one of the recommended supplement food included in the treatment plan for under-nourished children.

The fruit holds a good amount of soluble dietary fiber (7% of DRA per 100 grams) that helps in regular bowel movements; thereby reducing constipation problems.

It contains health promoting flavonoid poly-phenolic antioxidants such as lutein, zeaxanthin, alpha, and beta-carotenes; albeit, in small amounts. Together, these compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.

Banana is a good source of vitamin-B6 (pyridoxine); provides about 28% of daily-recommended allowance. Pyridoxine is an essential B-complex vitamin that has a beneficial role in the treatment of neuritis, and anemia. Further, it helps decrease homocysteine (one of the triggering factors in coronary artery disease (CHD) and stroke episodes) levels within the human body.

The fruit is also an ideal source of vitamin-C (about 8.7 mg per 100g). Consumption of foods rich in vitamin-C helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals.

Fresh bananas provide adequate levels of minerals like copper, magnesium, and manganese. Magnesium is essential for bone strengthening and has a cardiac-protective role as well. Manganese utilized as a co-factor for the antioxidant enzyme, superoxide dismutase. Copper is an essential trace element in the production of red blood cells.

Fresh banana is a very rich source of potassium. 100 g fruit provides 358 mg potassium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure, countering harmful effects of sodium.

Selection and Storage

Once ripen, bananas are one of the very fragile fruits which start decaying in short span of time. In the farms, entirely grown up bananas harvested while still firm and green. It allows them for easier handling and transportation.

To ripen, they usually subjected to ethylene spray or kept in proximity with other ripe fruits.

In the stores, choose banana fruits based on when you want to eat them; greener ones should last for more days, while yellow and brown-spotted bananas should be eaten within a few days.

Ready to eat bananas should be bright yellow, and emanate rich fruity aroma. Ripe banana peels off easily. Ripe, fresh fruits are nutritionally enriched and sweeter in taste than unripe, raw green ones. Fruit enzymes in ripe bananas make them sweeter, easily digestible and more bioavailability of their vitamins and minerals. Less-ripe banana can be tangy, chewy, but can cause stomach ache and indigestion if consumed excess amounts.

Avoid mushy or damaged bananas, as they are un-appealing.

Preparation and Serving Methods

Bananas come with nature gifted protective outer layer of skin, and therefore, less likely to be contaminated by germs and dust.

Eat banana fruit as it is without any additions. Just discard its peel and enjoy!

Banana fruit sections are a great addition to fruit salads.

Fresh "banana-milkshake" with sugar syrup is a refreshing drink.

Bananas have also been used to prepare fruit jams.

Grilled banana fruit can be served with cake/ ice cream in the Caribbean style dessert.

Banana chips (plantain) enjoyed as a snack (produced from dehydrated or fried banana or plantain slices).

Add mashed ripe banana fruits to cakes, casseroles, muffins, bread, pudding, etc.

Plantains and raw unripe banana can be employed as a vegetable in recipes.

Safety profile
Eating banana fruit may result in skin and systemic allergic reactions in some sensitive persons. The fruit may be the cause of "oral allergy syndrome" in which the symptoms may include itching and swelling around the mouth or throat within hours after ingestion.

The condition may be related to cross hypersensitivity reactions to the birch tree and other pollens.

The other type of allergic reaction is related to latex. The symptoms may include urticaria and sometimes potentially severe gastrointestinal symptoms like nausea, vomiting, and diarrhea.

Is a Tomato a Fruit or Vegetable?Tomatoes are quite possibly one of the summer season’s most versatile produce offerings...

Is a Tomato a Fruit or Vegetable?

Tomatoes are quite possibly one of the summer season’s most versatile produce offerings.

They’re typically grouped alongside vegetables in the culinary world, but you may have also heard them referred to as fruits.

This article explores whether tomatoes are fruits or vegetables and why they’re sometimes confused for one or the other.

What’s the Difference Between a Fruit and a Vegetable?
Nutritionally, fruits and vegetables get a lot of attention for being rich sources of vitamins, minerals and fiber (1).

Although they have a lot in common, fruits and vegetables also have some distinct differences.

However, these differences will vary dramatically depending on whether you’re talking to a farmer or a chef.

Botanical Classification
Botanical classification of fruits and vegetables is primarily based on the structure and function of the part of the plant in question.

Fruits are formed from flowers, have seeds and assist with the plant’s reproduction process. Some common fruits include apples, peaches, blueberries and raspberries (2).

On the other hand, vegetables are the roots, stems, leaves or other auxiliary parts of the plant. Some well-known vegetables include spinach, lettuce, carrots, beets and celery (2).

Culinary Classification
When it comes to cooking, the classification system for fruits and vegetables changes significantly compared to how they’re categorized botanically.

In culinary practice, fruits and vegetables are utilized and applied based primarily on their flavor profiles.

Generally, a fruit has a soft texture and tends to err on the sweet side. It may also be somewhat tart or tangy. It’s best suited for desserts, pastries, smoothies, jams or eaten by itself as a snack.

Conversely, a vegetable typically has a blander and possibly bitter flavor. It usually has a tougher texture than fruit and, though some are enjoyed raw, may require cooking. They’re best suited for savory dishes like stir-fries, stews, salads and casseroles.

Whether a food is a fruit or vegetable depends on if it's being discussed in culinary or botanical terms. Botanical classification is based on the structure and function of the plant, while culinary classification is based on flavor and recipe application.

Botanically, Tomatoes Are Fruits
According to science, tomatoes are fruits.

All fruits have a single seed or many seeds inside and grow from the flower of a plant (2).

Like other true fruits, tomatoes form from small yellow flowers on the vine and naturally contain a multitude of seeds. These seeds can later be harvested and used to produce more tomato plants.

Interestingly, some modern varieties of tomato plants have been intentionally cultivated to stop producing seeds. Even when this is the case, a tomato is still considered to be the fruit of the plant in botanical terms.

Tomatoes are botanically fruits because they form from a flower and contain seeds.

They’re Often Classified as a Vegetable
Much of the confusion about whether a tomato is a fruit or vegetable comes from the common culinary applications for tomatoes.

Cooking is as much an art as it is a science, which tends to give way to more flexibility for how different foods are categorized.

In cooking, tomatoes are usually used alone or paired alongside other true vegetables in savory dishes. As a result, they’ve earned a reputation as a vegetable, even though they’re technically a fruit by scientific standards.

This was the method of classification used by the US Supreme Court in 1893 during a legal dispute with a tomato importer who argued his tomatoes should be considered fruits to avoid the higher vegetable tariff.

It was during this case that the court ruled the tomato would be classified as a vegetable on the basis of its culinary applications instead of its botanical categorization as a fruit. The rest is history (3).

Tomatoes aren’t the only foods that struggle with this kind of identity crisis. In fact, it's fairly common for plants botanically classified as fruits to be used as vegetables in culinary practice.

Other fruits that are often considered vegetables include:

Pea pods
Though much less common, sometimes vegetables are utilized more like fruits in certain culinary scenarios, too.

Rhubarb, for example, is often included in sweet dessert-style recipes even though it’s a vegetable. This is also exemplified in other dishes like carrot cake or sweet potato pie.

Tomatoes are usually used in savory preparations, which is why they’ve earned the reputation of being a vegetable. Some other fruits that are used as vegetables include squash, pea pods and cucumber.

The Bottom Line
Tomatoes are botanically defined as fruits because they form from a flower and contain seeds.

Still, they’re most often utilized like a vegetable in cooking. In fact, the US Supreme Court ruled in 1893 that the tomato should be classified as a vegetable on the basis of its culinary applications.

It’s not uncommon for culinary practices to blur the lines of scientific definitions of what constitutes a fruit or a vegetable. Many plants that are considered to be vegetables are actually fruits.

For all intents and purposes, tomatoes are both. If you’re talking to a farmer or gardener, they’re fruits. If you’re talking to a chef, they’re a vegetable.

Regardless, they’re a delicious and nutritious addition to any diet.

Is Pizza Healthy? Nutrition Tips for Pizza LoversPizza is a favorite food for many around the world.The addicting combin...

Is Pizza Healthy?

Nutrition Tips for Pizza Lovers

Pizza is a favorite food for many around the world.

The addicting combination of delicious crust, sweet tomato sauce and salty mozzarella cheese is sure to please even the pickiest of eaters.

However, it’s commonly labeled unhealthy, as it can be high in calories, sodium and carbs.

This article reviews the nutrition of the most popular types of pizza and provides tips on making it healthier.

Nutritional Breakdown
The nutrition and ingredients of pizza can vary widely depending on the type.

However, some varieties can be loaded with unhealthy ingredients.

Frozen Pizza
Often a diet staple of college students and busy families, frozen pizzas are popular meal choices for many people.

While there are exceptions, most are high in calories, sugar and sodium.

They’re typically highly processed and contain artificial preservatives, added sugar and unhealthy fats.

For example, one serving (1/4 pizza) of Red Baron Classic Crust Pepperoni frozen pizza contains (1):

Calories: 380
Fat: 18 grams
Carbs: 39 grams
Sugar: 8 grams
Sodium: 810 mg — 34% of the Reference Daily Intake (RDI)
Choosing toppings like sausage, extra cheese and other high-calorie items can add to the calorie content, while French bread style and stuffed crust varieties can pile on even more.

Freshly Made Pizzeria Pizza
Like frozen pizzas, pizzeria-made pizza can vary in ingredients and preparation methods.

Though the nutrition content of pizzeria pizza is not always listed, some pizzeria chains do make nutrition information available to consumers.

Freshly made pizzas often contain healthier ingredients than the more processed ones sold in convenience stores and fast-food restaurants.

Most pizzerias make their dough from scratch using simple ingredients like olive oil and wheat flour.

Depending on the restaurant, some use homemade sauces with no added sugar, fresh cheeses and other healthy toppings.

However, no matter if you choose frozen or fresh pizza, piling on extra toppings can make it unhealthy, so be mindful with your selection when eating out.

Fast-Food Pizza
Pizza sold in fast-food restaurants and convenience stores is among the unhealthiest of choices.

It tends to be the highest in calories, unhealthy fats, carbs and sodium.

One large slice (167 grams) of Pizza Hut Pepperoni Lovers Pizza provides (2):

Calories: 460
Fat: 26 grams
Carbs: 37 grams
Sugar: 1 gram
Sodium: 900 mg — 38% of the RDI
Plus, fast-food pizzas usually contain more ingredients than freshly made ones, including monosodium glutamate (MSG), artificial colorings and high-fructose corn syrup — all of which may negatively impact your health (3, 4, 5).

They’re also often packed with sodium, making them a poor choice for those who are salt-sensitive (6).

Many types of pizza, particularly frozen and fast-food varieties, tend to be high in calories, fat and sodium. More processed varieties may contain unhealthy ingredients, such as colorings, added sugar and preservatives.

Is Pizza a Healthy Choice?
Although certain types of pizza are unhealthy, other less processed types can be nutritious.

Can Contain Unhealthy Ingredients
Like all foods, more processed types of pizza are often higher in unhealthy ingredients than those made from scratch.

Frozen and fast-food pizzas can contain ingredients like preservatives, colorings and unhealthy fats.

However, all pizzas, no matter how they’re prepared, are typically made using refined wheat flour.

This type of flour is low in fiber and, therefore, less filling than whole-grain flours.

Eating refined grain products — such as ready-made meals like pizza — has been linked to weight gain.

A study in 1,352 people found that people who consumed over 70 grams of ready-made products like pizza daily were more likely to have more belly fat than those who consumed under 70 grams per day (7).

Some Types Are High in Calories, Carbs, Sodium and Sugar
Most types of pizzas are high in calories and sodium, as they’re usually topped with cheese, salty meats and other high-calorie toppings.

Plus, some pizzas contain added sugar in the crust, certain toppings and sauces.

In fact, one serving (1/4 pizza) of Red Baron Barbecue Chicken pizza contains a whopping 21 grams (4 teaspoons) of sugar (8).

Regular consumption of refined foods rich in added sugar has been shown to increase your risk of chronic conditions like obesity and heart disease (9).

What’s more, choosing stuffed crust or deep-dish pizzas will increase the carb and overall calorie content of your slice.

Though occasionally enjoying a slice of fast-food or frozen pizza most likely won't impact your weight, eating these items regularly can lead to weight gain and may increase your risk of chronic health conditions.

Some Recipes Can Be Healthy
While many types of pizza are high in calories, fat and sodium, those made with fresh, whole ingredients can be a good choice.

Traditional style pizza is a relatively simple food, made with flour, yeast, water, salt, oil, tomato sauce and fresh cheese.

Pizza made from scratch using these limited ingredients can be quite healthy.

When making homemade pizza, the nutrient content can be boosted by adding nutrient-dense toppings like vegetables or healthy protein sources like grilled chicken.

Many pizza chains offer whole-wheat and gluten-free crusts, as well as healthy topping choices, such as fresh vegetables or herbs.

Though many types of pizza are high in calories, sodium and carbs, those prepared at home or in a pizzeria can be made healthier by adding nutrient-dense toppings or choosing whole-grain crusts.
Healthy Tips
Enjoying your favorite food now and then is a key component of any sound eating plan.

While it’s okay to eat a piece of frozen, fast-food or pizzeria-style pizza occasionally, it’s best to limit consumption to no more than a few times per month.

However, for true pizza lovers who want to enjoy this food more frequently, there are ways to make this cheesy dish a whole lot healthier.

Make Your Own
When purchasing a frozen pizza or one from a fast-food establishment, you have no control over what’s put into the recipe.

Making your own gives you the ability to decide what goes into — and what stays out of — your meal.

Making your own crust with wholesome ingredients like whole-grain or gluten-free flours can boost fiber content.

You can even choose to make a grain-free crust using cauliflower or nut flour.

Top your pie with unsweetened sauce, high-quality cheese and healthy toppings like peppers, sundried tomatoes, broccoli, arugula, chicken, garlic or mushrooms.

Choose Whole Ingredients
When making homemade pizza or purchasing a pizza, choose products that contain whole ingredients.

Take a look at product ingredient lists and make a point only to buy items that contain whole-food ingredients.

Pass on crust mixes or pre-made pizzas that include artificial colors, high-fructose corn syrup, added sugar, processed meats or artificial preservatives.

Instead of buying a crust mix or pre-made pies, opt for preparing your own pizza with homemade crust and nutritious toppings.

Practice Portion Control
Overeating any food — whether a healthy choice or not — can contribute to weight gain.

That’s why practicing portion control is critical for overall health.

It’s especially important when enjoying foods that can be easily overeaten, such as ice cream, bread, cake and pizza.

Whether you’re consuming a freshly made pizza or a pre-made slice, practicing portion control is an excellent way to prevent excess calorie intake.

When ordering takeout pizza, serve yourself a portion and make a point to eat from a plate, not out of the box.

Try filling up on a fiber-rich green salad before enjoying a slice of your favorite pizza for a more balanced meal.

Other Healthy Tips
Here are some other easy ways to make pizza healthier:

Pile on veggies: Top homemade or takeout pizza with cooked or fresh vegetables to boost the fiber, vitamin, mineral and antioxidant content of your meal.

Avoid processed meats: Swap processed meats like pepperoni and bacon for a healthier source of protein like grilled chicken.

Go for whole-grain: Opt for whole-grain crusts to increase fiber content.

Choose sauce with no added sugar: Choose brands that contain no added sugar to keep sugar content to a minimum.

Avoid higher-calorie options: Order thin crust over deep-dish or stuffed crust options to keep your overall calorie and carb intake under control.

Cut smaller slices: When cutting yourself a slice of pizza, consider portion control and avoid super-sized servings.

Try different recipes: Try out veggie and grain-based recipes that use ingredients like portabella mushrooms, cauliflower and quinoa to create nutritious crusts.

There are many ways to boost the nutrition content of your pizza. Choosing whole-grain crust, adding vegetables and practicing portion control are just a few ways to make it healthier.

The Bottom Line
Pizza is not only delicious but can also be a healthy meal choice when thought is put into its preparation.

Though many frozen and fast-food varieties tend to be high in calories, fat, sodium and other unhealthy ingredients, pizza can be made healthier.

Practicing portion control, choosing products with limited ingredients, adding healthy toppings and preparing it homemade are some options for health-conscious pizza lovers.

Note that following a whole-foods diet is best for overall health, but it’s okay to enjoy your favorite food now and then — even if it’s not the most nutritious choice.

PARTS TWOCarrots 101: Health BenefitsBenefits of carrotsMuch of the research on carrots has focused on carotenoids.Reduc...


Carrots 101: Health Benefits

Benefits of carrots
Much of the research on carrots has focused on carotenoids.

Reduced Risk of Cancer
Diets rich in carotenes may have a protective effect against several types of cancer.

This includes prostate cancer, colon cancer and stomach cancer.

Women with high circulating levels of carotenoids may also be at reduced risk of breast cancer.

Older research suggested that carotenoids could be protective against developing lung cancer, but newer studies found no protective effect.

Lower Blood Cholesterol
High blood cholesterol is a well-known risk factor for heart disease.

Intake of carrots has been linked to lower cholesterol levels.

Weight Loss
Carrots, as parts of meals, can increase satiety and decrease calorie intake in subsequent meals.

For this reason, carrots may be a useful addition to an effective weight loss diet.

Eye Health
Individuals that are low in vitamin A are more likely to experience night blindness, a condition that may improve by eating carrots or other foods rich in vitamin A or carotenoids.

Carotenoids may also cut the risk of age-related macular degeneration.

Carrot consumption has been linked with reduced risk of cancer and heart disease, and improved eye health. They may be a valuable component of an effective weight loss diet.

Organic vs. Conventionally Grown Carrots
Organic farming uses natural methods for growing the crop.

Several studies have compared the nutrient content in organic and non-organic carrots.

These studies did not find any difference in the amount of carotenoids, or antioxidant content and quality.

There is no evidence that organic carrots are healthier or more nutritious than conventionally grown carrots.

Individual Concerns
Carrots are generally considered safe to eat, but may have adverse effects in some people.

Eating too much carotene can cause the skin to become a little yellow or orange, which is harmless.

According to one study, carrots can cause pollen-related allergic reactions in up to 25% of food-allergic individuals.

Carrot allergy is an example of cross-reactivity where proteins in certain fruit or vegetables cause an allergic reaction because of their similarity to the allergy-causing proteins found in certain pollens.

If you are sensitive to birch pollen or mugwort pollen, then you might react to carrots.

This can cause the mouth to tingle or itch, but in some people it may cause swelling of the throat or a severe allergic shock (anaphylaxis).

Carrots grown in contaminated soil or with contaminated water contain larger amounts of heavy metals, which can affect their safety and quality.

Carrots may cause allergic reactions in some people who are allergic to pollens. Carrots grown in contaminated soils may contain higher amounts of heavy metals, affecting their safety and quality.

Carrots are the perfect snack, crunchy, full of nutrients, low in calories, and taste sweet.

They have been linked with benefits for heart and eye health, improved digestion, as well as reduced risk of cancer.

There are several types of carrots in different colors, sizes and shapes, all of which are great additions to a healthy diet.

Thanks for reading.
Eat healthy, Stay healthy

Carrots 101: Nutrition FactsThe carrot (Daucus carota) is a root vegetable that is often claimed to be the perfect healt...

Carrots 101: Nutrition Facts

The carrot (Daucus carota) is a root vegetable that is often claimed to be the perfect health food.

It is crunchy, tasty and highly nutritious. Carrots are a particularly good source of beta-carotene, fiber, vitamin K, potassium and antioxidants.

Carrots have a number of health benefits. They are a weight loss friendly food and have been linked to lower cholesterol levels and improved eye health.

The carotene antioxidants in them have also been linked to reduced risk of cancer.

They are found in many colors, including yellow, white, orange, red and purple.

The traditional orange colored carrots get their bright color from beta-carotene, an antioxidant that is converted to vitamin A in the body.

Nutrition Facts
The water content can vary from around 86-95%, and the edible portion consists of around 10% carbohydrates.

Carrots contain very little fat and protein.

One medium, raw carrot (61 grams) contains 25 calories, with only 4 grams of digestible carbs.

Nutrition Facts: Carrots, raw - 100 grams
Calories 41
Water 88 %
Protein 0.9 g
Carbs 9.6 g
Sugar 4.7 g
Fiber 2.8 g
Fat 0.2 g
Saturated 0.04 g
Monounsaturated 0.01 g
Polyunsaturated 0.12 g
Omega- 3 0 g
Omega- 6 0.12 g
Trans fat ~
Carrots are mainly composed of water and carbohydrates.

The carbs consist of starch and sugars, such as sucrose and glucose.

They are also a relatively good source of fiber, with one medium sized carrot (61 grams) providing 2 grams.

Carrots often rank low on the glycemic index, which is a measure of how quickly foods raise blood sugar after a meal.

The glycemic index of carrots ranges from 16-60, being lowest for raw carrots, a little higher for cooked carrots and highest for pureed carrots.

Eating low-glycemic foods is linked to numerous health benefits, and is considered particularly beneficial for diabetics.

Pectin is the main form of soluble fiber in carrots.

Soluble fibers can lower blood sugar levels by slowing down the digestion of sugar and starch.

They can also feed the friendly bacteria in the gut, which may lead to improved health and decreased risk of disease.

Certain soluble fibers can also impair the absorption of cholesterol from the digestive tract, lowering blood cholesterol.

The main insoluble fibers in carrots are in the form of cellulose, but also hemicellulose and lignin.

Insoluble fibers reduce the risk of constipation and promote regular and healthy bowel movements.

Vitamins and Minerals
Carrots are a good source of several vitamins and minerals, especially vitamin A (from beta-carotene), biotin, vitamin K (phylloquinone), potassium and vitamin B6.

Vitamin A: Carrots are rich in beta-carotene, which is converted to vitamin A in the body. Vitamin A promotes good vision, and is important for growth, development, and immune function.

Biotin: One of the B-vitamins, formerly known as vitamin H. It plays an important role in fat and protein metabolism

Vitamin K1: Also known as phylloquinone, vitamin K is important for blood coagulation and can promote bone health.

Potassium: An essential mineral, important for blood pressure control.

Vitamin B6: A group of related vitamins that are involved with the conversion of food into energy.

Other Plant Compounds
Carrots contain many plant compounds, but the carotenoids are by far the best known.

These are substances with powerful antioxidant activity, and have been linked to improved immune function and reduced risk of many diseases.

This includes cardiovascular disease, various degenerative diseases, and certain types of cancer.

Beta-carotene, the main carotene in carrots, can be converted to vitamin A in the body.

However, there is some individual variability in how effective this conversion process is. Eating fat with the carrots can also help you absorb more of the beta-carotene.



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