1. Roots can help reduce your risk of cancer
According to a study published in the Journal of Agricultural and Food Chemistry, a compound found in raw carrots had the effect of reducing the risk of cancer in rats. For those who ate carrots or a meal containing falcarinol (a substance found in the carrot and protects it against fungal diseases), the risk of tumors was a third lower than for those who had not eaten carrots or carrots. molded with falcarinol.
2. They provide folate
Add two sliced medium parsnips to your roasted vegetable platter and you will be ingesting over 20 percent of your recommended daily folate intake . This vitamin B is essential for women who are looking to conceive, are pregnant or breastfeeding, as it helps prevent neural tube defects.
3. They promote the absorption of iron
The next time you make a stew or curry, add one cup (250 ml) of white turnip diced to your other ingredients, which will provide one- third of your daily intake of vitamin C , a powerful antioxidant that promotes absorption of iron and development by the body of collagen necessary for the formation of bones and cartilage.
4. They contribute to increase the resistance
According to a 2009 study published in the Journal of Applied Physiology, beet juice may allow you to prolong your physical exercises . After drinking two cups (500 ml) of this juice daily for six days, six male subjects were able to spend more time (16%) pedaling than those who took a placebo. The results of the study indicate that the nitrate contained in the juice allowed a better use of oxygen by the body of the subjects. In another study, it was observed that daily consumption of beet juice had the effect of significantly lowering blood pressure.
5. They provide beta-carotene
To take advantage of the excellent source of carrot beta carotene , add it to soup or chicken pie. The body converts this antioxidant into vitamin A, which plays a leading role in the vision and growth of bones. It also helps regulate the immune system.