CARROT (Daucus carota) is grown all over the world. It is taken raw as well as in cooked form. It is made into pickles and sweetmeat. Carrot juice is a rich source of carotene and is sometimes used for colouring butter and other foods. Black carrot is used for the preparation of beverages considered to be considered to be good appetizer. Carrots are a rich source of carotene (which is maximum in orange carrots) and thus of vitamin A and also contain an appreciable quantity of thiamine and riboflavin. The Asiatic types have more of anthocyanin pigments.
Nutritive value per 100 g of Carrot:
Carotene (µg) : 1890
Choline (mg) : 168
Vitamin C (mg) : 3
Folic acid (µg) : 15
Niacin (mg) : 0.6
Calcium (mg) : 80
Phosphorus (mg) : 530
Iron (mg) : 1.03
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