 Carrot
Daucus carota |
 |
|
Other names |
Daucon |
|
Carrot, raw
Nutritional
value per 100g
(3.5 oz) |
|
Energy 40 kcal 170 kJ |
|
Carbohydrates |
9 g |
|
- Sugars 5 g |
|
|
Fat |
0.2 g |
|
Protein |
1 g |
|
Vitamin A equiv. 835
μg |
93% |
|
-
β-carotene
8285
μg |
77% |
|
Thiamin (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% |
|
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 based on the USDA Nutrient database
|
|
|
Description |
The part of the carrot most commonly eaten by modern
man is the thin tapering orange taproot, though the
leaves are also edible. Carrots from the
Umbelliferae family are closely related to
parsley, fennel, dill & cumin, and were originally
cultivated for their leaves and seeds. Carrots are
biennial with the flowerheads & seeds only appearing
in the second year. |
|
Part/s used |
Root |
|
Nutrients |
Best known for its high Vitamin A content (100g of
carrot provides at least 93% of the recommended
daily dose of for adults), carrots are also a rich
source of Vitamin C. They are also known to be a
good source of magnesium, potassium, B complex
vitamins as well as a form of calcium that is well
absorbed by the body |
|
Phytochemicals |
The carrot gets it characteristic and bright orange
colour from beta-carotene, which is metabolized into
Vitamin A in humans when bile salts are present in
the intestines. Also contains alpha carotene,
flavonoids,
monoterpenoids, furanocoumarins, apigenin and
luteolin. |
|
Medicinal properties |
The beta-carotene in carrot is a well known building
block of good eye health. Carrot in juice form is a
known blood purifier and can prevent diarrhea and
aid digestion, especially in combination with the
juice of beetroot.
Carrots are known to provide therapeutic relief from
asthma, anxiety and skin disorders. |
|
Other facts |
Like all root vegetables, carrots are the most
highly prone to pesticide residue and other
chemicals, especially nitrates, so organic carrot is
always best whenever possible. Most of the nutrition
in the carrot is close to the surface and often
peeled away. The original carrot roots were purple
and in the 16th & 17th
centuries, the flowers and leaves were highly prized
hat adornments! |
