Search results
Results from the WOW.Com Content Network
For precise details about vitamins and mineral contents, the USDA source can be used. [1] To use the tables, click on "show" or "hide" at the far right for each food category. In the Measure column, "t" = teaspoon and "T" = tablespoon. In the food nutrient columns, the letter "t" indicates that only a trace amount is available.
Raw carrots are 88% water, 9% carbohydrates, 1% protein, and contain negligible fat (table). In a reference amount of 100 grams (3.5 oz), raw carrots supply 41 calories and have a rich content (20% or more of the Daily Value , DV) of vitamin A (93% DV) and a moderate amount (10–19% DV) of vitamin K (11% DV) and potassium (11% DV), but ...
Cooking carrots and sweet potatoes increases the bioavailability of beta carotene, a nutrient that your body converts into vitamin A, which supports vision and immune function. Steaming and ...
Here are the benefits and nutrition facts about carrots. Carrots are a highly nutritious root vegetable that may also benefit bone health. Here are the benefits and nutrition facts about carrots.
Juicing carrots provides "a concentrated source" of the nutrients found in carrots, Theresa Gentile, a registered dietitian in New York City and a spokesperson for the Academy of Nutrition and ...
Phytoestrogens are not essential nutrients because their absence from the diet does not cause a disease, nor are they known to participate in any normal biological function. [2] Common foods containing phytoestrogens are soy protein , beans , oats , barley , rice , coffee , apples , carrots (see Food Sources section below for bigger list).
You'll find similar nutrients in baby carrots and carrots of different colors. But different colored carrots contain additional compounds, which give them their color and some unique health ...
Carrots, squash, broccoli, sweet potatoes, tomatoes (which gain their color from the compound lycopene), kale, mangoes, oranges, seabuckthorn berries, wolfberries (goji), collards, cantaloupe, peaches and apricots are particularly rich sources of beta-carotene, the major provitamin A carotenoid.