Nutrition of carrots

Everybody knows carrots very well. They are very nutritious plants that can grow everywhere easily. Generally, carrots are low in saturated fat and cholesterol, high in dietary fiber, vitamin A, vitamin C, vitamin K, potassium, thiamin, niacin, vitamin B6, folate, and manganese. The nutritional value and health benefits of carrots make them ideal for maintaining optimum health and weight loss. Carrots are credited with many medicinal properties; they are said to cleanse the intestines and to be diuretic, re-mineralizing, stimulant, flatulence, chronic coughs, dysentery, windy colic, chronic renal diseases and a host of other uses. Carrot is rich in alkaline elements which purify and revitalize the blood. They nourish the entire system and help in the maintenance of acid-alkaline balance in the body.

Eating carrots is also good for allergies, anemia, rheumatism, tonic for the nervous system. Everyone knows they improve vision; But it does not stop there the delicious carrot is good for diarrhea, constipation (very high in fiber), intestinal inflammation, cleansing the blood (a liver tonic), an immune system tonic. Carrots are traditionally recommended to weak, sickly or rickety children, to convalescents or pregnant women, its anti-anemic properties having been famous for a long time.

They are effective on skin problems including broken veins/capillaries, burns, creeping impetigo, wrinkles and sun damage. Carrots also help in stimulating milk flow during lactation. Carrot is also effective against roundworms and dandruff. Pureed carrots are good for babies with diarrhea, providing essential nutrients and natural sugars.

Consumed in excessive quantities, carrots can cause the skin to turn yellow; this phenomenon, which is called Carotenemia and caused by the carotene contained in carrots, is frequently seen in young children but is not at all dangerous

Nutritional analysis of 100 grams of uncooked carrot (USDA source) equivalent to one average 7 inch carrot and NO FAT or CHOLESTEROL!

This is the main analysis of key ingredients for an average carrot:

Water 91.6 g

Proteins 1.1 g

Lipids 0 g

Sodium 95 mg

Potassium 220 mg

Glucides 7.6 g

Iron 0.7 mg

Carbohydrates 10 g

Fiber 3.1 g

Energy 33 kcal

Vitamin A 2813 mcg

Calcium 44 mg

Phosphorus 37 mg

Niacin 0.7 mg

Vitamin C 4 (mg)

Vitamin E 0.5 (mg)

Zinc 0.2 (mg)