What Are the Benefits of Beets and

Carrots?
by Tracey Roizman, D.C., Demand Media
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Carrots may help prevent some forms of cancer.

Beets and carrots are cool-season vegetables that add vibrant color and fresh flavor to
your healthy diet. Though they are usually consumed as root vegetables, beet and
carrot greens are also edible and highly nutritious. Both are available in a range of
colors from golden yellow to deep purple and provide abundant health benefits.
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Beets and Blood Flow

Beet juice may increase blood flow to the brain and help prevent dementia, according to
Wake Forest University researchers. The body converts nitrates in beets to nitric oxide,
a compound that relaxes arteries and improves blood circulation and oxygenation
within the brain. In the study, published in the January 2011 issue of the journal "Nitric
Oxide," older adult volunteers who consumed beet juice showed increased circulation to
certain areas of the brain, including parts of the frontal lobes that control movement,
planning and organizational skills and working memory.

Beet Nutrient Content

An average 3-ounce beet provides 6 percent of your daily requirement for vitamin C, 4
percent of your daily requirement for iron and 8 percent of your daily requirement for
fiber. Beets are also noted for their high levels of the B-complex vitamin folate, with 80
micrograms, or 20 percent of your daily requirement, in a 3.5-ounce serving. Folate is
necessary for DNA production and amino acid metabolism and helps prevent neural
tube defects. Folic acid also works with vitamins B6 and B12 to reduce blood levels of
homocysteine, a compound that can promote inflammation.

Carrots and Cancer Prevention

Carrots may help prevent leukemia, according to a study published in the November
2011 issue of the "Journal of Medicinal Food." In the tissue culture study, 72 hours of
exposure to carrot juice extract promoted early cell death in human leukemia cells.
Researchers concluded that carrots show strong potential for treatment of leukemia.
Luteolin, a flavonoid antioxidant in carrots and other vegetables, helps prevent and
treat cancer by inhibiting formation of blood vessels that supply cancerous tumors,
according to a review of previously published research that appeared in the January
2009 issue of the journal "Mini Reviews in Medicinal Chemistry."

Vitamin A and Vision

Beta-carotene, the orange pigment in carrots, is a substance that your body uses to
produce vitamin A. This vitamin is well known for its role in promoting healthy vision,
particularly the ability to see in low light conditions. Vitamin A, or retinol, is incorporated
into the retina of the eye, where it initiates the transmission of light impulses to the
brain. Deficiency of vitamin A leads to night blindness and a condition known as
xerophthalmia, in which the cornea becomes dry. A half-cup serving of cooked carrots
provides 13,000 International Units, about 130 percent of your daily requirement, of
vitamin A.
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References (10) 

About the Author

Tracey Roizman has been a writer and speaker on natural and preventive health care
since 1995. She holds a B.S. in nutritional biochemistry and a doctor of chiropractic
degree, and is a postgraduate diplomate in chiropractic functional neurology.

Photo Credits
 An image of fresh beets and carrots with green leaves image by Mykola Velychko
from Fotolia.com
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 What Are the Benefits of Beets & Mushrooms?

 Benefits of Canned Beets

 What Are the Benefits of Eating Carrots?

 The Benefits of Peas & Carrots
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