The amount of carrots that you should eat a day is 1 to 2 carrots per day, which is considered a healthy amount of carrots to reap the health benefits.
Eating more than 2 carrots a day could result in a harmless condition called carotenemia, which is where your skin turns a yellowish orange color, although it's not a health risk.
1 to 2 medium sized carrots is considered to be a moderate amount of carrots for adults and provides you with a good dose of the vitamins without being too excessive.
1 cup of carrots is equivalent to 2 medium sized carrots, or about 12 baby carrots or one cup of carrot juice and counts as one cup of vegetables towards your daily recommendation.
Eating too many carrots, especially around 10 carrots a day for a couple of weeks can result in a harmless orange or yellow discoloration of your skin, as a result of the excess beta carotene buildup in the body.
The orange or yellow discoloration of the skin from eating too many carrots often shows up on the palms, soles and under your nose and is reversible by reducing your intake of the carrots.
Also eating too many carrots can also lead to digestive issues, like loose stools or stomach pain.
The health benefits of eating carrots are improved eye health due to the beta carotene and vitamin A, improved skin health, as a result of the antioxidants including vitamin C in carrots and improved heart health, from the fiber and potassium in the carrots that help to regulate your blood pressure and cholesterol.
Eating carrots can also boost your immune system, give you energy and aid in digestion and also aid in weight loss and can potentially lower your risk of type 2 diabetes and certain cancers.
The high content of beta carotene in carrots converts to vitamin A, which is crucial for maintaining the surface of your eyes and is also vital for good vision.
Beta carotene and vitamin C also act as antioxidants which help to protect your skin from sun damage and support skin elasticity, while the vitamin C also helps in collagen synthesis.
Antioxidants in carrots might even help protect your body's cells from damage and a study in 2014, also suggests that there is a link between regular carrot consumption and a lower risk of prostate cancer.
The potassium in carrots, helps to regulate your blood pressure and the soluble fiber in carrots, helps to lower your cholesterol levels and may reduce your risk of atherosclerosis and stroke.
Carrots also have a low glycemic index and their fiber content can help to slow down sugar digestion and carrots also contain nutrients like phytonutrients and potassium that can help regulate your blood sugar.
Both the vitamin and vitamin C in carrots also are essential for a healthy immune system.
Carrots are a root vegetable and the carrots root is the part that is commonly eaten and is the orange part which is a root, but carrots also do contain leafy parts at the top which are green and the green leafy part of a carrot is also edible.
While the carrot itself is a root vegetable, the green leafy top can be considered a leafy vegetable.
Carrots, which we eat is the taproot of the carrot plant that grows underground and the leafy tops are also nutritious, though they are not as commonly eaten as the carrot root.
The vegetables that are not classified as leafy vegetables are stem vegetables, fruit vegetables, bulb vegetables, flower vegetables and vegetables as well as eggplant, peas, beans and mushrooms.
Root vegetables are vegetables such as carrots, radishes, turnips, parsnips, beets and potatoes which are not classified as leafy vegetables.
Stem vegetables like celery and asparagus are also not classified at leafy vegetables.
Fruit vegetables like squash, cucumbers, peppers and tomatoes are not classified as leafy vegetables.
Bulb vegetables like garlic and onions are not classified as leafy vegetables.
Flower vegetables like artichokes, cauliflower and broccoli are not classified as leafy vegetables.
The vegetables that are classified as leafy vegetables include spinach, kale, collard greens, Romaine lettuce, Arugula, Swiss Chard, Mustard greens, Bok Choy, turnip greens, beet greens, watercress, endive and cabbage.
Leafy green vegetables have great nutritional value and health benefits.
Leafy green vegetables contain vitamins A, vitamins C and vitamins K, as well as potassium, magnesium and folate and leafy greens are also high in fiber and aids in digestion and promotes feelings of fullness.
The leafy green vegetables also are rich in antioxidants, which are compounds that help to protect the body from damage and can reduce risk of chronic diseases like cancer and heart disease.
You can also eat a large amount of leafy greens without consuming too many calories as leafy greens are low in calories.