Carrot has other benefits besides for the eye. One of them is to prevent stroke. People who affected by stroke will have fewer neurological damage (nerve) and have a chance to heal if they consume lots of carrots.
This is because when the brain does not get oxygen in a long time, as in stroke condition, the cells began to experience malfunction that cause a series of events that culminating when the nerve cells have oxidative damage, and these conditions can be prevented if the blood contained lots of vitamin A.
A study showed that eating carrots at least five times a week can reduce the risk of stroke. The benefits of anti-stroke also generated due to the activity of beta carotene that prevents the occurrence of plaque or cholesterol deposits in the blood vessels. Beta carotene is the most active pigments compared to the alpha and gamma carotene. Beta carotene usually known as pro-vitamin A that is existed on the intestinal wall.
Carrot does not contain cholesterol. It has a kind of fiber that can reduce fat in the blood. It can also act as anti-oxygen. Oxidized fat in the blood vessels is the one that causes a stroke. You can indeed prevent a stroke if you eat carrot that has high anti-oxidant and fiber.
Along with the increasing awareness about the dangers of cholesterol, in addition to meat, today, egg yolk is including the foods that are avoided. In fact, experts now conclude that the egg did not affect the cholesterol levels significantly. This is supported by statistical data based on 224 studies about diet for 25 years. It is known that it was not cholesterol that affects the 
Red beans are classified as concerning food which include in group of legumes; same as green beans, soya beans, Tolo beans, and Uci beans. There are several types of red beans such as red bean, Adzuki bean (small red beans), and kidney bean (big red bean). 
