From Shereen Jegtvig,
Your Guide to Nutrition.
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An English-Danish study has found that a component of carrots called falcarinol may be able to prevent cancer. In the study, rats that were fed either raw carrots or just the falcarinol extracted from the carrots demonstrated a delay in the growth of the colon tumors that the researchers were studying. The falcarinol study used raw carrots and it is not known how cooking would affect the cancer-preventing quality of falcarinol.

This research is certainly preliminary, but it shows another possible health benefit of carrots. Carrots are well-known for containing beta-carotene, which is a pre-cursor needed to make vitamin A. We need this form of vitamin A to boost the immune system function and also for healthy vision. Carrots also contain carotenoids, which are found in the orange pigment of the carrots. Some of the carotenoids like zeaxanthin and lutein are important for preventing cataracts and macular degeneration.

Since carrots are so healthy it is important to incorporate carrots into your diet. Try raw baby carrots plain, on salads, or served with vegetable dips. Carrots can be cooked and served as a side dish, with a small amount of butter and nutmeg, or perhaps with a glaze to help kids who are over-sensitive to the bitter tastes of vegetables. Carrots can easily be added to soups, stews, or roasted in a pan with your favorite meats, to add healthy vitamins, minerals, and carotinoids to make any meal healthier.