Did you know that carrots contain large quantities of Vitamin A, in the form of beta carotene, which is especially important for eye health? However, eating carrots won’t give you 20/20 vision. Beta carotene’s powerful antioxidants help provide protection against macular degeneration and the development of cataracts, while vitamin A plays a major role in preventing night blindness. Carrots are also rich in lutein which can increase pigment density in the eye leading to better retina protection.
Carrots are also a great benefit to the skin, as well as the immune and digestive systems. They are loaded with fiber and water, which cleanse the liver, boost oxification and plump out skin to stave off wrinkles. Eating a carrot raw will only get you about 1% of the available beta carotene. By having a glass of carrot juice, your system absorbs almost 100%. Cantaloupes, yams, pumpkins, mangoes and sweet potatoes are all an excellent source of beta carotene.
Carrot Soup Recipe
One dozen carrots
2 tablespoons of butter
Broth (Chicken or Vegetable)
1. Wash and slice carrots in thin slices
2. Place in saucepan with butter and a little sugar and salt.
3. Cook slowly until the carrots begin to color.
4. Add a pint of broth and boil gently to a glaze.
5. Press the carrots through a vegetable press and return to saucepan.
6. When hot, serve.
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