Carrots is a vegetable which is easily available and loaded with goodness of health. Carrots can be eaten in a variety of ways. They are often chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods. Carrot juice is also widely marketed, especially as a health drink, either stand-alone or blended with fruits and other vegetables.
The carrot gets its characteristic and bright orange colour from B-carotene, which is metabolised into vitamin A in humans when bile salts are present in the intestines. Massive over consumption of carrots can cause hypercarotenemia, a condition in which the skin turns orange (although effects are less dangerous than those of vitamin A, which can cause liver damage). Carrots are also rich in dietary fibre, antioxidants, and minerals. Lack of Vitamin A can cause poor vision, including night vision, and vision can be restored by adding Vitamin A back into the diet.
Nutritional value per 100 g (3.5 oz) of Raw Carrot for Energy 40 kcal 170 kJ
Carbohydrates 9 g, Sugars 5 g,Dietary fibre 3 g ,Fat 0.2 g,Protein 1 g,Vitamin A quiv. 835 μg 93%,B-carotene 8285 μg 77%,Thiamin (Vit B1) 0.04 mg,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 recommendation for adults.
Carrots is great for snacking with a yogurt dip, if you want you can add a garlic crushed in the yogurt to spice it up.
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