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)
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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