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Vitamin A in Carrot

Carrot is a treasure of vitamin A. Carotene, an early form of vitamin A, is derived from the English name 'carrot' of carrots. Carotene goes into our body to become vitamin A through the liver.
Carrots are grown all over the world and are eaten with great enthusiasm everywhere.

 Carrots are rich in vitamin A (vitamin A). This ingredient is salty-soaked. Carrot is a treasure trove of important salts such as potassium, calcium, phosphorus, sulfur and sodium. It is considered one of the best strength foods. Particularly important in this is the yellow color, the son carotene.

 It transforms into body A, and it maintains the body's immune system. In the case of boiling, two main components of carrots, namely potassium, are reduced by one third and steel by half. Similarly, its other ingredients are reduced, so carrots should always be eaten raw, either by steaming or steaming. Raw carrots have low beta carotene, but cooking can increase them three times and digest them easily.

Green carrots are eaten raw like fruit. Eating with salt, pepper is a great pleasure. Nutritionally, carrots contain 3 to 5% water. One hundred grams of carrots contains 1 calorie (3 calories), 3 grams of protein, 2 grams of calcium, 2 grams of IU heparin A (vitamin A), 2 grams of alkarabic acid, 2 milligrams of thiamin and 5 milligrams of niacin.

According to Dr. Watson of the American Dietetic Association, you should eat 1 unit of carotene per day, which we get from half a cup of drunk carrots. The most important feature of beta-carotene is that it is a very effective cancer. According to a report by Johns Hopkins University, it was significantly reduced in lung cancer patients. Now it is being investigated whether the deficiency also causes another type of cancer. And can their use be an effective means of remedying them? Reports so far have shown that beta-carotene prevents all types of cancer. Carrots are an effective shield against cancer.

Carrots not only provide nutritional value, they also provide health, fitness and energy. Spray rosemary on carrots for the treatment of heartburn, ie palpitations and panic, cover it with nets at night and in the morning, eating it in the morning is very beneficial. Sugar is easily digested. Carrots also cleans blood. Its use with milk is an effective tonic and its use of pudding also relieves maternal complications. Using carrots makes the substance lifeless and even thicker.

 In addition to heart, carrots prepared in honey are also useful in coughs and colds. Fresh carrot juice has all these properties as well as the removal of harmful ingredients that cause ulcers and cancer. Carrot juice enhances its health and performance by removing the harmful ingredients from the liver. It also cleanses the kidneys. Increases energy and power in the body. Carrot fiber relieves constipation. It is more effective than wheat straw for constipation. It also relieves intestinal inflammation and eliminates acidic effects.

Hakeem Mohammad Saeed, the martyr of Pakistan, wrote in his article "Useful Foods, Medicines" that new research has also confirmed the benefits of carrots. In carrots, sugars, starch, etc. are also found in nutrients and beneficial salts like steel, lime, phosphorus, and vitamins A, B and C (vitamin A, B and C), so carrots are used for the growth and strengthening of the body. Is a very good and useful diet. Carrot is a useful salad, in the opinion of the Cubs, which is available every season, and the rich and the poor alike benefit from it. This is the heart and mind. Organs give strength to the head. Carrots are neither digestible nor rich. It removes the weakness of the vision. In addition it relieves cough, asthma, sore throat, clots, bladder disorders and liver compression. Eating carrots breaks down the kidney and bladder stones, destroying the urinary tract. In addition, carrots are healing in both gynecological and menstrual diseases. Breastfeeding animals such as buffaloes, cows, goats etc. are fed more carrots if they are fed.

Carrot is a seasonal salad. In addition to the season, every vegetable shop remains adorned. Feeding a glass of carrot syrup with an Egyptian removes the patient's jaundice and enhances the color and freshness of the face in addition to blood sugar. The benefits of carrots are numerous, but they can also be harmful when consumed, which increases the risk of diarrhea. Therefore, carrots and their dishes should be eaten in moderation, in order to take full advantage of them.

Allama Hakim Najmul-Ghani mentions the characteristics and types of carrots, and writes that a legitimate cultivar is the root cause. There are three types. While the leader, Oqaqir, says that it is a kind of salad that is cultivated and used for rooting. The taste is sweet and pleasant. Hakim Abdul Aziz Khan is aware of the varieties of carrots that carrots are green and bistani are divided into several types depending on the fact and color.
(5) White Mile: Today, it is cultivated in the world, especially in the region of Pakistan and India. (2) Ode color. (2) slightly reddish. (2)




Carrots, sliced, raw
(Note: "--" indicates data unavailable)
1.00 cup
(122.00 g)
GI: low
BASIC MACRONUTRIENTS AND CALORIES
nutrientamountDRI/DV
(%)
Protein1.13 g2
Carbohydrates11.69 g5
Fat - total0.29 g0
Dietary Fiber3.42 g12
Calories50.023
MACRONUTRIENT AND CALORIE DETAIL
nutrientamountDRI/DV
(%)
Carbohydrate:
Starch-- g
Total Sugars5.78 g
Monosaccharides1.39 g
Fructose0.67 g
Glucose0.72 g
Galactose0.00 g
Disaccharides4.38 g
Lactose0.00 g
Maltose0.00 g
Sucrose4.38 g
Soluble Fiber1.43 g
Insoluble Fiber1.98 g
Other Carbohydrates2.49 g
Fat:
Monounsaturated Fat0.02 g
Polyunsaturated Fat0.14 g
Saturated Fat0.05 g
Trans Fat0.00 g
Calories from Fat2.64
Calories from Saturated Fat0.41
Calories from Trans Fat0.00
Cholesterol0.00 mg
Water107.71 g
MICRONUTRIENTS
nutrientamountDRI/DV
(%)
Vitamins
Water-Soluble Vitamins
B-Complex Vitamins
Vitamin B10.08 mg7
Vitamin B20.07 mg5
Vitamin B31.20 mg8
Vitamin B3 (Niacin Equivalents)1.33 mg
Vitamin B60.17 mg10
Vitamin B120.00 mcg0
Biotin6.10 mcg20
Choline10.74 mg3
Folate23.18 mcg6
Folate (DFE)23.18 mcg
Folate (food)23.18 mcg
Pantothenic Acid0.33 mg7
Vitamin C7.20 mg10
Fat-Soluble Vitamins
Vitamin A (Retinoids and Carotenoids)
Vitamin A International Units (IU)20381.32 IU
Vitamin A mcg Retinol Activity Equivalents (RAE)1019.07 mcg (RAE)113
Vitamin A mcg Retinol Equivalents (RE)2038.13 mcg (RE)
Retinol mcg Retinol Equivalents (RE)0.00 mcg (RE)
Carotenoid mcg Retinol Equivalents (RE)2038.13 mcg (RE)
Alpha-Carotene4241.94 mcg
Beta-Carotene10107.70 mcg
Beta-Carotene Equivalents12228.67 mcg
Cryptoxanthin0.00 mcg
Lutein and Zeaxanthin312.32 mcg
Lycopene1.22 mcg
Vitamin D
Vitamin D International Units (IU)0.00 IU0
Vitamin D mcg0.00 mcg
Vitamin E
Vitamin E mg Alpha-Tocopherol Equivalents (ATE)0.81 mg (ATE)5
Vitamin E International Units (IU)1.20 IU
Vitamin E mg0.81 mg
Vitamin K16.10 mcg18
Minerals
nutrientamountDRI/DV
(%)
Boron315.16 mcg
Calcium40.26 mg4
Chloride-- mg
Chromium0.49 mcg1
Copper0.05 mg6
Fluoride0.00 mg0
Iodine-- mcg--
Iron0.37 mg2
Magnesium14.64 mg3
Manganese0.17 mg7
Molybdenum6.10 mcg14
Phosphorus42.70 mg6
Potassium390.40 mg8
Selenium0.12 mcg0
Sodium84.18 mg6
Zinc0.29 mg3
INDIVIDUAL FATTY ACIDS
nutrientamountDRI/DV
(%)
Omega-3 Fatty Acids0.00 g0
Omega-6 Fatty Acids0.14 g
Monounsaturated Fats
14:1 Myristoleic0.00 g
15:1 Pentadecenoic0.00 g
16:1 Palmitol0.00 g
17:1 Heptadecenoic0.00 g
18:1 Oleic0.01 g
20:1 Eicosenoic0.00 g
22:1 Erucic0.00 g
24:1 Nervonic0.00 g
Polyunsaturated Fatty Acids
18:2 Linoleic0.14 g
18:2 Conjugated Linoleic (CLA)-- g
18:3 Linolenic0.00 g
18:4 Stearidonic0.00 g
20:3 Eicosatrienoic0.00 g
20:4 Arachidonic0.00 g
20:5 Eicosapentaenoic (EPA)0.00 g
22:5 Docosapentaenoic (DPA)0.00 g
22:6 Docosahexaenoic (DHA)0.00 g
Saturated Fatty Acids
4:0 Butyric0.00 g
6:0 Caproic0.00 g
8:0 Caprylic0.00 g
10:0 Capric0.00 g
12:0 Lauric0.00 g
14:0 Myristic0.00 g
15:0 Pentadecanoic0.00 g
16:0 Palmitic0.04 g
17:0 Margaric0.00 g
18:0 Stearic0.00 g
20:0 Arachidic0.00 g
22:0 Behenate0.00 g
24:0 Lignoceric0.00 g
INDIVIDUAL AMINO ACIDS
nutrientamountDRI/DV
(%)
Alanine0.07 g
Arginine0.06 g
Aspartic Acid0.13 g
Cysteine0.05 g
Glutamic Acid0.24 g
Glycine0.03 g
Histidine0.03 g
Isoleucine0.05 g
Leucine0.07 g
Lysine0.07 g
Methionine0.01 g
Phenylalanine0.04 g
Proline0.04 g
Serine0.04 g
Threonine0.13 g
Tryptophan0.01 g
Tyrosine0.03 g
Valine0.05 g
OTHER COMPONENTS
nutrientamountDRI/DV
(%)
Ash1.18 g
Organic Acids (Total)-- g
Acetic Acid-- g
Citric Acid-- g
Lactic Acid-- g
Malic Acid-- g
Taurine-- g
Sugar Alcohols (Total)-- g
Glycerol-- g
Inositol-- g
Mannitol-- g
Sorbitol-- g
Xylitol-- g
Artificial Sweeteners (Total)-- mg
Aspartame-- mg
Saccharin-- mg
Alcohol0.00 g
Caffeine0.00 mg

Note:

The nutrient profiles provided in this website are derived from The Food Processor, Version 10.12.0, ESHA Research, Salem, Oregon, USA. Among the 50, 000+food items in the master database and 163 nutritional components per item, specific nutrient values were frequently missing from any particular food item. We chose the designation "--" to represent those nutrients for which no value was included in this version of the database.