Carrot

The carrot is a root vegetable. Its exact place of origin is unknown.  Wild species grow in Asia and southern Europe.

There is a variety of carrot types; from small round ones, short and long, to up to 4 kilograms in weight which are used as cattle feed. Carrots have a small, woody core. When the core has the same intense colour as the pulp and skin, it is evidence of good quality. Fresh carrots break and do not bend. Carrots sugar content in the spring is higher than in the autumn and winter. Store carrots separately.  Carrots turn bitter if stored with apples.

Season: Year round


Nutritional Value Table

per 100 g edible portion
Energy Nutrients Minerals Vitamins
38 kcal Protein 0.8 g Sodium 40 mg A 767 µg
158 kJ Fat 0.3 g Potassium 300 mg Betacarotene 7652 µg
  Carbohydrates 6.6 g Calcium 30 mg B6 0.16 mg
  Dietary fibres 2.6 g Phosphorus 25 mg C 7 mg
    Magnesium 14 mg E 0.5 mg
       

Energy: 38 kcal, 158 kJ

Nutrients: Protein 0.8 g, Fat 0.3 g, Carbohydrates 6.6 g, Dietary fibres 2.6 g

Minerals: Sodium 40 mg, Potassium 300 mg, Calcium 30 mg, Phosphorus 25 mg, Magnesium 14 mg

Vitamins: A 767 µg, Betacarotene 7652 µg, B6 0.16 mg, C 7 mg, E 0.5 mg

Did you know...?

Carrots range in colour from white, to yellow, to orange-red. The stronger the colour, the greater the percentage of the yellow beta-carotene plant pigment. Young harvested carrots contain up to six percent of sugar. Later harvested varieties have lower sugar content. In addition to beta carotene, carrots are high in potassium and compared to other vegetables, are relatively higher in carbohydrates.

1 portion a day corresponds to:

Two carrots