Research shows that carrots steamed or lightly cooked, not mushy, helps absorb beta-carotene better. This is because the fiber in carrots is largely undigestible unless the carrots are lightly cooked.
Carrots are also high in potassium.
They also have a key ingredient which is calcium pectate. Calcium pectate is thought to be an especially potent cholesterol-reducing agent. This research also included cabbage and onions, as they also contain calcium pectate. This index provides a list of further research summaries and recipes on some of the many ways foods can help prevent or reverse specific conditions. Just click on the ones that are of interest to you.