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Carrots

Carrots

Product Description

The carrot belongs to the Umbelliferae family, and is recognisable by its feathery leaves as a relative of parsley, dill, fennel and celery.

Vitamin A is derived from beta-carotene and carrots are a major source of this substance. Carotenoids, the group of plant pigments of which beta-carotene is a member, are so named because they were first identified in carrots. This ever-popular vegetable is also a source of disease-fighting flavonoids, and carrots contain a specific type of fibre, called calcium pectate, which may lower blood cholesterol.

 

History

In earlier times, carrots were small red, yellow, or purple roots; the elongated orange carrot, forerunner of today's familiar vegetable, was probably developed in the seventeenth century in Holland.

Nutrition Information

Serving size: 100 grams

Calories: 37

Protein: 1 gram

Fat: 0.2 grams

Carbohydrate: 7.7 grams

Dietary Fiber :1.1 grams

Use Tips

Use in salads, soups, casseroles, stir-fries, cakes, muffins and raw with dips.

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