Carrot (Daucus carota subsp. sativus)


Carrot characteristics

  • Excellent source of beta-carotene
  • Mild source of fibre
  • Good source of B vitamins
  • Promotes eye and skin health
  • Strong antioxidant power

Nutritional and caloric values of the carrot

For 100g raw carrots:

  • Calories: 40
  • Protein: 0.63g
  • Carbohydrates: 7.6g
  • Lipids: 0.2 g
  • Fibre: 2.7 g

The carrot is full of vitamins and minerals that are essential for good health:

  • Vitamin A
  • Vitamin B6
  • Vitamin K
  • Vitamin B1 (thiamine)
  • Vitamin B2 (riboflavin)
  • Vitamin B3
  • Vitamin C
  • Vitamin E
  • Iron
  • Phosphorus
  • Potassium

The benefits of carrots

The carrot's dark colour comes from its many pigments. These may help prevent a number of diseases, including cardiovascular disease and certain types of cancer.

  • Cardiovascular disease
  • Cancer prevention
  • Cataract prevention
  • Antioxidant power
  • Dietary fibre

How to choose the right carrot?

Carrots, like celery, parsley and coriander, belong to the large family of Apiaceae. It is thought to have originated in Western Europe and Asia, although its consumption has spread rapidly to all continents. Carrots are available on stalls for most of the year, much to our delight.

Brown carrots contain twice as much beta-carotene as oranges, while yellow carrots contain very little and white carrots contain none. Brown carrots give the impression of being sweeter than orange carrots, whose flavour is masked by their volatile compounds. However, the amount of total carbohydrates in these carrots does not differ significantly between carrot varieties. White carrots contain very little vitamin C, unlike orange or brown carrots, which contain more.

Using carrots as a natural appetite suppressant?

If you are on a weight-loss diet, chewing 1 or 2 carrots can help you feel less hungry. It is also a good way to vent your anger if you have just stopped smoking.

Storage

Carrots can be stored in the vegetable drawer of the fridge for a few days, up to 10 days at the most. They look even better if the tops are stored separately. Once cooked or blanched, they can be stored in the freezer for several months.