Why carrots earns a spot on THE FAD's top 100 anti-inflammatory foods list.
Carrots are a well-known source of beta-carotene, a plant pigment the body converts to vitamin A, alongside meaningful fibre content.
Cooking carrots lightly actually increases beta-carotene availability compared to eating them raw.
This is general nutrition education, not medical advice, and not a claim that any single food prevents or treats disease. Talk to your doctor about any specific dietary concerns, allergies, or medication interactions.
