Nutrition

Carrots contain the orange pigment beta-carotene, an important antioxidant and major source of provitamin A. Known for decades as the vitamin crucial for eyesight, vitamin A plays a critical role in maintaining the immune system and may help prevent heart disease and slow some cancerous growths. The nutrients in carrots are more bioavailable when cooked. In particular, the absorption rate of beta-carotene in raw carrots is only about 10 percent. But when the carrots are cooked, the rate goes up to about 29 percent. Although some diets suggest avoiding carrots because they are high in sugar, the fiber in carrots prevents the sugar from rushing into the bloodstream and causing insulin spikes.