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Carrot

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From a crunchy snack to a delicious side dish, carrots are a versatile vegetable that can be found in fresh, frozen, and canned form. Most of us refer to carrots as the vegetable that is good for our eyes. This is because carrots are a good source of vitamin A that is very important for healthy eyesight, skin, growth, and helps our body resist infection. According to a study conducted by researchers of the USDA, eating carrots may lower cholesterol levels. Carrots are also a great source of beta carotene. In fact, carrots contain a group of plant pigments called carotenoids, and beta carotene is a member of this group. These plant pigments were first identified in carrots and therefore their name was derived from the word carrot. Beta carotene is linked to reducing chronic diseases such as cancer and heart disease. (Healthy Meals Resource Center, United States Department of Agriculture)

Nutritional value per 100 g (3.5 oz)

Calories 41 Calories
Carbohydrates 9 g
Sugars 5 g
Dietary fibre 3 g
Fat 0.2 g
Protein 1 g
Vitamin A equiv. 835 μg (93%)
- beta-carotene 8285 μg (77%)
Thiamine (Vit. B1) 0.04 mg (3%)
Riboflavin (Vit. B2) 0.05 mg (3%)
Niacin (Vit. B3) 1.2 mg (8%)
Vitamin B6 0.1 mg (8%)
Folate (Vit. B9) 19 μg (5%)
Vitamin C 7 mg (12%)
Calcium 33 mg (3%)
Iron 0.66 mg (5%)
Magnesium 18 mg (5%)
Phosphorus 35 mg (5%)
Potassium 240 mg (5%)
Sodium 2.4 mg (0%)

Percentages are relative to US recommendations for adults.
Source: Wikipedia : USDA Nutrient database

 





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