The carrot is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh. Carrot gets its characteristic and bright orange colour from Î²-carotene, which is metabolised into vitamin A in humans when bile salts are present in the intestines. Carrots are also rich in dietary fibre, antioxidants, and minerals.
Carrots on the Dukan Diet are allowed in moderation during PV Days of the Cruise Phase and more freely in later phases.
Although carrots are included in the allowed food, they are quite starchy (and include small amounts of sugar), so avoid having them with every meal while in the Cruise phase.
No other vegetable or fruit contains as much carotene as carrots, which the body converts to vitamin A. They're also an excellent source of vitamin B and C, as well as calcium pectate, an extraordinary pectin fibre that has been found to have cholesterol-lowering properties. The carrot is an herbaceous plant containing about 87% water.
Carrots also contain, in smaller amounts, essential oils, carbohydrates and nitrogenous composites. They are well-known for their sweetening, antianaemic, healing, diuretic, remineralizing and sedative properties.
While carrots are generally an excellent addition to any eating plan, take into consideration that eating too many carrots can turn your skin orange or yellow, a condition called carotoderma.
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