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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 ...
In general, most vegetables offer a lot of nutrients but not a lot of calories. ... 1 cup chopped raw carrots contains: Calories: 52. Carbohydrates: 12 g. Fiber: 3.5 g. Sugar: 6 g. Added Sugar: 0 ...
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.
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.
Meanwhile, cooking carrots can increase beta-carotene absorption, which helps with the production of vitamin A — a nutrient essential for vision, immune function and skin 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.
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 ...
"Carrots are budget-friendly, have a long shelf life, can be consumed raw or cooked, by themselves or mixed in a dish and are one of the most popular vegetables in America," Debbie Petitpain ...