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Carrots
Score: 2/10Anti-Inflammatory
Anti-InflammatoryInflammatory
Carrots are rich in beta-carotene, a powerful antioxidant that converts to vitamin A in the body. They contain polyacetylenes and falcarinol, compounds with anti-inflammatory and anti-cancer properties.
Benefits
- Very high in beta-carotene
- Contains polyacetylenes with anti-inflammatory effects
- Rich in fiber
- Low calorie, nutrient dense
Concerns
- Cooking can reduce some nutrients
- High glycemic index when cooked
Key Nutrients
Beta-caroteneVitamin AFiberVitamin KPotassium
Serving Size
1 medium carrot or 1/2 cup
Tips
Eat both raw and cooked. Cooking increases beta-carotene absorption. Pair with healthy fats.
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