Carrots are full of phytochemicals, such as beta-carotene, that your body converts to vitamin A, which helps with vision — especially at night. Studies also associate consumption of carotenoid-containing foods, like carrots, with a decreased risk of breast cancer. Carrots contain vitamins K and C, as well as potassium. The fiber contents of carrots can also help you meet your daily fiber needs.
When it comes to flavor and texture, carrots can add crunch, flavor and vibrant color to your meals and snacks. Add shredded or sautéed carrots to marinara sauce or enjoy these root veggies raw, shredded in salads, or blended in a healthy smoothie.
Broccoli is a cruciferous vegetable related to cabbage, kale and cauliflower that gets its healthy rep due to the fact that it’s high in micronutrients, including vitamins C, A and K. In fact, one half cup of raw, chopped broccoli provides 43% of the daily value of vitamin C.
Another benefit of broccoli is that it also contains the phytochemical sulforaphane, which may help prevent against various types of cancer. In addition, it’s filled with other powerful antioxidants like lutein, beta carotene and zeaxanthin, which may decrease the risk for age-related macular degeneration and support overall eye health. Eat it raw, grilled or steamed versus boiled to reap even bigger nutritional benefits.