Carrots

Carrots

Carrots are a root vegetable that are known for their bright orange colour and sweet flavour. They are a member of the Apiaceous family, which also includes celery, parsley, and fennel. Carrots are a good source of several important nutrients, including vitamin A, vitamin K, potassium, and fibre.
Although carrots are known to be higher in sugar compared to other vegetables, they do have anti-diabetic properties, which was reported in a review published in Food and Nutrition Sciences. The review cites that people who had lower levels of carotenoids—the pigments that give carrots its orange colour—had higher blood sugar levels and higher fasting levels of insulin. This suggests that carotenoids might help in the management of diabetes.
Antioxidants found in carrots have been tied to a reduced risk of several cancers, including lung, colorectal, prostate, and leukaemia. The carotenoid antioxidant called beta-carotene was found to be linked to a low rate of cancers, including colorectal cancer.