The carrots possess beta carotene (hence the name carota) which is the substance that converts to vitamin A in the human body. According to analysis a 1/2 cup serving of cooked carrots, contains four times the recommended daily amount of vitamin A in the form of protective beta carotene.

In fact, most people get vitamin A from a few vegetables besides carrots: sweet potato, cabbage, spinach, broccoli and squash, among which carrots have between 10 and 100 times as much..

Beta carotene is also an effective antioxidant powerful in the fight against some forms of cancer, especially lung cancer. Recent research suggests that it may also protect against heart attacks and heart disease. Research also shows that beta-carotene in vegetables provides this protection, not vitamin supplements

Carrots (raw) are also appetizing and good for anorexics; help lower cholesterol; thanks to pectins are good for regulating bowel transit (both diarrhea and constipation); good for eyesight, skin, nails and hair; and for teeth and gum inflammation.