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Full Nutritional Analysis of the average carrot - 71/2 inches long
Data source: USDA Nutrient Values Web Site
For 1 Raw Carrot (7-1/2 inches long)
Mean value per 72.00 grams edible part; 11.0% refuse
Portions: 1/2 CUP SHREDDED = 55.00 gm,
1 CARROT, 7-1/2 IN = 72.00 gm
4.0% Cals from fat,
9.7% Cals from protein,
86.3% Cals from carbs.
| Name | Unit | Amount | Male %RDA |
Female %RDA |
| Food energy | KCal | 30.960 | 1.1% | 1.4% |
| Protein | Gms | 0.742 | 1.2% | 1.5% |
| Total lipid (fat) | Gms | 0.137 | 0.1% | 0.2% |
| Carbohydrate, by diff. | Gms | 7.301 | 1.6% | 2.2% |
| Total saturated fat | Gms | 0.022 | 0.1% | 0.1% |
| Total monounsaturated fat | Gms | 0.006 | ||
| Total polyunsaturated fat | Gms | 0.055 | ||
| Cholesterol | Mg | 0.000 | 0.0% | 0.0% |
| Sodium | Mg | 25.200 | 5.0% | 5.0% |
| Total dietary fiber | Gms | 2.160 | 8.6% | 8.6% |
| Vitamin A | Re | 2025.360 | 202.5% | 253.2% |
| Vitamin A | IU | 20252.880 | ||
| Ascorbic acid | Mg | 6.696 | 11.2% | 11.2% |
| Thiamin | Mg | 0.070 | 4.7% | 6.3% |
| Riboflavin | Mg | 0.042 | 2.5% | 3.3% |
| Niacin | Mg | 0.668 | 3.5% | 4.5% |
| Vitamin B6 | Mg | 0.106 | 5.3% | 6.6% |
| Vitamin B12 | Mcg | 0.000 | 0.0% | 0.0% |
| Folacin | Mcg | 10.080 | 5.0% | 5.6% |
| Potassium | Mg | 232.560 | 11.6% | 11.6% |
| Calcium | Mg | 19.440 | 2.4% | 2.4% |
| Phosphorus | Mg | 31.680 | 4.0% | 4.0% |
| Magnesium | Mg | 10.800 | 3.1% | 3.9% |
| Iron | Mg | 0.360 | 3.6% | 2.4% |
| Zinc | Mg | 0.144 | 1.0% | 1.2% |
| Pantothenic acid | Mg | 0.142 | 2.8% | 2.8% |
| Copper | Mg | 0.034 | 1.7% | 1.7% |
| Manganese | Mg | 0.102 | 2.9% | 2.9% |
| Ash | Gms | 0.626 | ||
| Water | Gms | 63.209 | ||
| Food energy | KJ | 130.320 | ||
| Lauric acid (12:0) | Gms | 0.001 | ||
| Myristic acid (14:0) | Gms | 0.001 | ||
| Palmitic acid (16:0) | Gms | 0.017 | ||
| Stearic acid (18:0) | Gms | 0.001 | ||
| Palmitoleic acid(16:1) | Gms | 0.001 | ||
| Oleic acid (18:1) | Gms | 0.004 | ||
| Linoleic acid (18:2/n6) | Gms | 0.048 | 0.8% | 1.0% |
| Linolenic acid(18:3/n3) | Gms | 0.007 | 0.4% | 0.6% |
| Phytosterols | Mg | 8.640 | ||
| Histidine | Gms | 0.012 | 1.2% | 1.5% |
| Isoleucine | Gms | 0.030 | 3.7% | 4.7% |
| Leucine | Gms | 0.031 | 2.8% | 3.5% |
| Lysine | Gms | 0.029 | 3.0% | 3.8% |
| Methionine | Gms | 0.005 | ||
| Cystine | Gms | 0.006 | ||
| Methionine+Cystine | Gms | 0.011 | 1.0% | 1.3% |
| Phenylalanine | Gms | 0.023 | ||
| Tyrosine | Gms | 0.014 | ||
| Phenylalanine+Tyrosine | Gms | 0.037 | 3.4% | 4.3% |
| Threonine | Gms | 0.027 | 5.0% | 3.1% |
| Tryptophan | Gms | 0.008 | 2.8% | 3.6% |
| Valine | Gms | 0.032 | 4.0% | 5.0% |
| Arginine | Gms | 0.031 | ||
| Alanine | Gms | 0.042 | ||
| Aspartic acid | Gms | 0.099 | ||
| Glutamic acid | Gms | 0.145 | ||
| Glycine | Gms | 0.022 | ||
| Serine | Gms | 0.025 |
Not all of the chemical constituents of carrots are for our health; some appear to be there for the health of the carrot itself. One reason that the carrot can be stored for long periods of time, such as over winter in a root cellar, is that the carrot has a mechanism to guard against microbial decomposition (rot).
There are three enemies of carrot storage: wilt, re-growth and rot. The first of these is no problem if the carrot is stored where the humidity is high. The second is of little consequence if the carrot is stored at 0 to 5°C.
The carrot itself contributes much toward conquering the last enemy, rot. At the present time, scientists are busy determining how the disease response mechanism of the carrot operates. There appear to be three lines of resistance which the carrot uses, based on the chemicals contained within the carrot and its skin. Read more about the Carrot Disease Response Mechanism and the contributory elements.
| Important Note - The chemical constituents of carrot are not there by chance, but perform a function. Many constituents of the orange carrot we now cultivate are also in the white root of the wild carrot, Queen Anne's lace, from which our carrot was developed. This is true of falcarinol, falcarindiol, and myristicin. Carotene (present in small amounts in Queen Anne's lace) has been increased by centuries of selection. Volatile oils have been decreased in this process. Plant scientists must continue to monitor all known constituents nutritive and non-nutritive - as new cultivars of the carrot are developed to keep our vegetables nutritious and safe. Plant breeding for the sake of high yields, appearance, and keeping quality will not be sufficient. |
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