When the vegetables were getting their names, the oranges must have been in line before the carrots. No harm done, the carrots were named after the health-supporting nutrient that is their star component, beta-carotene. Thanks to their high concentration of beta-carotene, one medium carrot can give the body twice the daily recommendation of vitamin A, which is converted from beta-carotene by the liver.
This hardworking antioxidant and precursor to Vitamin A is what makes sweet potatoes, pumpkins and carrots their deep orange color. It helps maintain healthy skin, supports eye health and reduces the risk of heart disease. Research has shown that regular consumption of carrots can reduce risk of lung, prostate and colon cancers.
While its usually best to eat vegetables raw, carrots are one of a few vegetables that increase their antioxidant levels when lightly cooked. Baby carrots however are not recommended, as they are made of imperfect carrots that are cut down to a smaller size and dipped in chlorine to preserve them. Stay away from those babies.