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Surprising Benefits of Eating Carrot Tops

Surprising Benefits of Eating Carrot Tops

When redheaded Scott Thompson, also known as Carrot Top, told his friends he wanted to get into the comedy business, they laughed at him. He thought that was a really good sign! After major success for a couple of decades, he says that when he gets older and turns gray he’ll change his name to Cotton Top.

However, he must have never thought of dying his hair green, even though that’s the color of actual carrot tops—and like their orange roots, they’re packed with serious nutrition.

“Superfood” is a word that’s tossed around a lot, but researchers have found carrots are packed with powerful phytochemicals that are antifungal, antibacterial, anti-inflammatory and anticancer (for example, research has found that they may help fight the recurrence of breast cancer). Interestingly, the powerful punch of disease-fighting chemicals is greatest in white carrots, followed by orange, purple and yellow carrots.

Carrots also deliver beta (and alpha) carotene, essential for forming vitamin A in your body. That vitamin promotes eye, skin, mucous membrane and immune system health.

As for carrot greens, they add great flavor when sprinkled into chicken broth or salsas. And according to the UK’s Carrot Museum, these greens contain six times more vitamin C than the root and lots of potassium and calcium. We recommend organic carrot tops.

So, juiced, grilled, sliced into a salad or a soup, various colored carrots can help you top off your day’s nutrition—the greens are an added bonus.

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