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While carrots can be consumed raw or cooked, both ways have similar nutrients benefits. Carrot Carrots are a rich source of antioxidants. The antioxidants include Alpha & Beta Carotene, Phytochemicals, Glutathione, Potassium, Calcium and vitamins A, B1, B Raw carrots are an excellent source of vitamin A and potassium. They also contain folate, thiamine (B1), magnesium, vitamin C and B6. 2, C, and E. They also contain Calcium, Copper, Iron, Manganese, Magnesium, Sulphur and Phosphorous.

While cooked carrots are also a rich source for vitamin A and potassium, they also contain copper, folate, magnesium and vitamin B6. The most important elements found in carrots are carotenoid, vitamin A and phytochemicals. Beta & Alpha carotene being a carotenoid usually has the most attention as compare to the other nutrients found in carrot, especially Beta carotene. Beta carotene is converted into vitamin A by our body which in turn strengthens our body’s immune system by keeping our lungs and intestinal track in order.