Carrots
Seasonal period:
All year
The carrot is the root of a herbaceous vegetable belonging to the Umbelliferae family.
It is usually orange, although there are some purple or yellow varieties.
The carrot has a significant amount of carbohydrates and a high fibre content, both soluble and insoluble, which regulates intestinal passage, preventing constipation and protecting against colon cancer and cardiovascular disease, although probably the most remarkable aspect from a nutritional point of view is its high content in vitamins and minerals. Regarding the vitamin intake, the carrot has a great amount of carotenoids with provitamin A activity which is to say that they are converted to vitamin A in the body according to the body´s needs.
Nutritional information (0.1 kg)
Energy
33.0
kcal
Carbohydrates
7.3
g
Proteins
0.9
g
Lipids
0.2
g
Fiber
2.9
g
Saturates
0.04
g
Monounsaturated fatty acids
0.01
g
Polyunsaturated fatty acids
0.12
g
Cholesterol
0.0
mg
Calcium
41.0
mg
Iron
0.7
mg
Zinc
0.3
mg
Vitamin A
1346.0
ug
Vitamin C
6.0
g
Folic acid
10.0
ug
Salt (Sodium)
77.0
mg
Sugars
7.3
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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