Carrot, Raw

Produce Description:

The carrot is a root that comes in pale white, yellow, orange and purple varieties. For at least 10,000 years, carrot seeds have been gathered for medicinal purposes. Wild carrots have bitter white roots. Today’s domestic carrots are usually orange and much more sweet and juicy. Carrots are good for vision and cancer prevention.

Overview
Nutrition
Varieties

Carrots are low in calories and rich in vitamin B1, vitamin B2, vitamin B6, vitamin K, fiber, thiamine, potassium and biotin. Regular consumption of carrots can help lower the risk of cancer. Carrots also improve vision.

Foods that are deep shades of orange and yellow, such as carrots, have proven to protect against cardiovascular disease. Carrots are high in antioxidants including beta-carotene. The beta-carotene in carrots can help prevent macular degeneration. Carrots also contain the phytonutrients falcarinol and falcarindiol, which can help prevent colon cancer.

Alanine: 0.081 g -

Arginine: 0.066 g -

Aspartic acid: 0.137 g -

Calcium, Ca: 24 mg -

Carbohydrate, by difference: 6.9 g -

Carotene, alpha: 2503 Âµg -

Carotene, beta: 5965 Âµg -

Copper, Cu: 0.032 mg -

Cysteine: 0.06 g -

Fatty acids, total monounsaturated: 0.01 g -

Fatty acids, total polyunsaturated: 0.084 g -

Fatty acids, total saturated: 0.027 g -