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  Fruits Vegetables
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Carrot, Daucus carota / Umbelliferae (Apiaceae)
Note: Composition for 100 g. of fresh product
Values in ( min. - max. ) format.
Energy: 24.00-35.00 kcal
Fats: 0.20-0.30 g
Fibres: 2.40-3.63 g

Fat Acids

Saturated: 0.10-0.10 g
Polyunsat.: 0.20-0.20 g

Minerals

Calcium: 25.00-41.00 mg
Zinc: 0.100-0.303 mg
Chlorine: 33.00-61.00 mg
Phosporus: 15.00-35.00 mg
Iron: 0.300-2.10 mg
Magnesium: 3.00-18.00 mg
Manganese: 0.042-0.210 mg
Potasium: 170.00-312.00 mg
Selenium: 1.00-1.33 µg
Sodium: 25.00-60.00 mg
Iodine: 2.00-5.10 µg
Proteins: 0.60-0.98 kcal
Carbohidrates: 4.80-7.90 g

Liposoluble Vitamins

A Retinol: 0.00-1570.00 µg
A Carotenoids: 8115.00-11100.00 µg
E or Tocoferol: 0.51333-0.560 mg
K or Filoquinone: 16.86-16.86 µg

Liposoluble Vitamins

B1 or Thiamine: 0.032-0.100 mg
B2 or Riboflavine: 0.010-0.053 mg
B3 or Niacine: 0.200-0.950 mg
B5 or Pantothenic Acid: 0.250-0.270 mg
B6 or Piridoxine: 0.140-0.270 mg
B9 or Folic Acid: 4.50-7.00 mg
C or Ascorbic Acid: 4.50-7.00 mg
Note: Composition for 100 g. of fresh product
Values in ( min. - max. ) format.
Energy: 18.34-24.00 kcal
Fats: 0.20-0.40 g
Fibres: 2.47-2.50 g

Fat Acids

Saturated: 0.10-0.10 g
Polyunsat.: 0.20-0.20 g

Minerals

Calcium: 24.00-37.00 mg
Zinc: 0.10-0.10 mg
Chlorine: 31.00-31.00 mg
Phosporus: 17.00-30.00 mg
Iron: 0.40-0.57 mg
Magnesium: 3.00-3.00 mg
Manganese: 0.10-0.10 mg
Potasium: 120.00-189.00 mg
Selenium: 1.00-1.00 µg
Sodium: 42.00-50.00 mg
Iodine: 2.00-2.00 µg
Proteins: 0.60-0.80 kcal
Carbohidrates: 3.14-4.90 g

Liposoluble Vitamins

A Retinol: 0.00-0.00 µg
A Carotenoids: 7560.00-7560.00 µg
E or Tocoferol: 0.56-0.56 mg

Liposoluble Vitamins

B1 or Thiamine: 0.06-0.09 mg
B2 or Riboflavine: 0.03-0.03 mg
B5 or Pantothenic Acid: 0.180-0.180 mg
B6 or Piridoxine: 0.10-0.10 mg
B9 or Folic Acid: 2.00-5.00 mg
C or Ascorbic Acid: 2.00-5.00 mg
Carrot
The carrot is one of the most cultivated vegetables in the world. Its consumption has spreaded widely, since at present it is available all the year round. The part of the carrot that we consume is its root, of which there are various shapes and tastes. It stands out for its carotene and vitamin A, B and C content.
Nutrition and eating
The carrot is rich in carotene, precursor of vitamin A, necessary for growth, bones development, sight, tissues maintenance, reproduction and in the hormonal system. Moreover, it is thought that it prevents cancer, apart from being rich in fiber and low in calories.
The fruit
The carrot is one of the most cultivated vegetables in the world. Its consumption has spreaded widely, since at present it is available all the year round. The part of the carrot that we consume is its root, of which there are various shapes and tastes. It stands out for its content in carotene and vitamin A, B and C.

Asia is the greater producer, followed by Europe and the United States. The world production of carrots has increased in the last years, reaching 18,500,000 tons in 1998. At present it is available in the markets all the year round since the climates of the diverse countries allow a culture rotation.

The part of the plant that we consume is the root, of which there are different varieties, so the taste and the shape vary, although they are always orange. For fresh consumption, people prefer the cylindrical shape.

It is an important product in nowadays modern diet, due to its content in vitamin A, B and C; it is highly appreciated for its carotene content, precursor of vitamin A. Among the diverse uses that it has been given throughout the history, apart from foodstuff, we must highlight the sugar extraction or the use of the seeds as a medicine by Celts and Romans. It is intended for fresh consumption, for the industry, for purees, frozen, tinned...
The plant
The carrot is cultivated for its root, which is usually orange, although there is a great variety of colours, sizes and shapes. The first year it develops the root and the leaves, and it is not until the second year that it blooms, forming a stem that can reach 1,5m high, on which the white, yellowish or blue flowers appear.

The carrot belongs to the Umbelliferous family; its scientific name is Daucus carota. It is a biennial plant cultivated for its edible root, which is lengthy and conical. The first year of the cycle it develops the root and a rosette with few leaves. During the second year, it forms the stem that afterwards will bear the flowers. The flower stem can reach 1,5m high, and the flowers can be white, yellowish or blue, arranged in umbels. It is quite a rustic plant, although it prefers tempered climates, bearing light frosts.

Generally, the carotene content is greater in the skin and root top than in the center and apex. It has a wide variety of root sizes and colours, thus gathering them in three groups:

- Short red carrots, shorter than 10cm
- Medium or semishort carrots, between 10 and 12cm long
- Semilong carrots, between 13 and 20cm long
- Long carrots, longer than 20- 25cm
Tricks and tips

Advice on beauty

Eat carrots seasoned with lemon juice every day or frequently; it is helpful for keeping a healthy skin, hair and sight

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