Carrot

Carrot

The carrot is a root vegetable, usually orange in color, though purple, red, white and yellow varieties exist.

Allergy Alert:

Allergic reactions to carrots and other foods create uncomfortable physical effects, some of which can be life threatening. Continuing to eat carrots after experiencing symptoms can pose a risk. Normal carrot allergy symptoms will run their course and disappear in a couple of hours. An anaphylactic response, however, changes respiratory and cardiovascular equilibrium and requires an emergency call to 911 (Clarke, 2011).

Common Uses:

Carrots can be eaten in a variety of ways. Only 3% of the β-carotene in raw carrots is released during digestion: this can be improved to 39% by pulping, cooking and adding cooking oil. Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods. A well-known dish is carrots julienne. Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths. (Wikipedia, n.d.).

Nutritional Information:

Amount Per 1 medium (61 g)
Calories 25
% Daily Value*
Total Fat 0.2 g 0%
Saturated fat 0 g 0%
Polyunsaturated fat 0.1 g
Monounsaturated fat 0 g
Trans fat 0 g
Cholesterol 0 mg 0%
Sodium 42 mg 1%
Potassium 195 mg 5%
Total Carbohydrate 6 g 2%
Dietary fiber 1.7 g 6%
Sugar 2.9 g
Protein 0.6 g 1%
Vitamin A 203% Vitamin C 6%
Calcium 2% Iron 1%
Vitamin D 0 µg Vitamin B-6 5%
Vitamin B-12 0% Magnesium 1%

Source Wikipedia. (Note: This is not intended to be used, as it was copied and pasted from a Google search)

Dietary Information and Related Articles:

Here is a link to a website describing the various health benefits of carrots.