Carrot

Carrot

Nutritional Value of Carrots (Per 1 Cup, Chopped, Raw)

Nutrient Amount  
Calories 52 kcal  
Carbohydrates 12 g  
Protein 1.2 g  
Fat 0.3 g  
Dietary Fiber 3.6 g (14% DV)
Sugars 6 g  
Vitamin A 1069 mcg (119% DV)
Vitamin C 7.6 mg (8% DV)
Potassium 410 mg (9% DV)
Calcium 42 mg (4% DV)
Iron 0.4 mg (2% DV)
Vitamin K 16.9 mcg (21% DV)

Interesting Facts about Carrots

  1. Color Varieties: While orange is the most common color, carrots also come in purple, yellow, red, and white, each with slightly different nutrient profiles and flavors.
  2. Carotenoids: Carrots are rich in beta-carotene, which the body converts into vitamin A, essential for vision, immune function, and skin health​.

Origin and Health Benefits

Carrots are believed to have originated in Persia (modern-day Iran and Afghanistan), where they were initially cultivated for their leaves and seeds rather than their roots.

Health Benefits:

  1. Eye Health: High in beta-carotene and lutein, carrots contribute to good vision and may reduce the risk of macular degeneration and cataracts.
  2. Immune System Support: The vitamin A derived from beta-carotene in carrots helps maintain the health of the immune system.
  3. Heart Health: Carrots contain dietary fiber, potassium, and antioxidants, which contribute to heart health by lowering cholesterol levels and maintaining blood pressure.
  4. Skin Health: The antioxidants and vitamins in carrots help protect the skin from sun damage and premature aging​.

Beneficial for Specific Organs:

  • Eyes: Vitamin A in carrots is crucial for eye health and vision.
  • Skin: The antioxidants in carrots protect against sun damage and improve skin health​

Sources

  • Nutritional values and information about Carrots were sourced from the USDA National Nutrient Database.
  • Information about Carrots origin and health benefits was compiled from various health and nutrition websites, including Healthline and Relish.com.
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