Carrots belong to the umbelliferae family named after the umbrella-like flower clusters that plants in this family produce. As such, carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. Carrots can be as small as two inches or as long as three feet ranging in diameter from one-half of an inch to over to over two inches. If you so happen to have never tasted carrots, they are crunchy, delicious and sweet.
1 cup (122g) of sliced raw carrots typically provides
Calories: 50
Vitamin A – 112%
Biotin – 20.3%
Vitamin k – 17.8%
Fiber – 13.6%
Molybdenum – 13.5%
Potassium. – 11.1%
Vitamin B6 – 10%
Vitamin C – 9.6%
Manganese – 8.5%
Vitamin B3 – 7.5%
Vitamin B1 – 6.6%
Panorgenic Acid – 6.6%
Phosphorus – 6.1%
Folate – 5.7%
Copper – 5.5%
Vitamin E – 5.4%
Vitamin B2. – 5.3%
Carrots
Share:
