It is common that eating carrots is associated with strengthening eyesight, and although this popular belief was caused by a myth, carrots contain high levels of antioxidants such as beta-carotene and lutein, which contributes to protecting the eye from damage caused by free radicals.
These free radicals can lead to cell damage, aging, chronic disease and eye diseases, as the human body converts the beta-carotene compound into vitamin A. This vitamin A is used in the process of manufacturing rhodopsin which is one of the purple pigments in the eye, and is responsible for the sense of light and vision in the dark.
It is worth noting that the body absorbing and using beta Carotene is more efficient if eaten cooked, in addition to the fact that eating it with a fat source increases the efficiency of its absorption, as it is a fat-soluble vitamin.
Yellow carrots contain the largest amount of lutein, which contributes to reducing the risk of age-related macular degeneration; A condition in which vision becomes blurred or lost.
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