Full Nutritional Analysis of the average carrot - 71/2 inches long
(Note: All Carrots are different, particularly the different colours)
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.
|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|
|Total dietary fiber||Gms||2.160||8.6%||8.6%|
|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|
|Oleic acid (18:1)||Gms||0.004|
|Linoleic acid (18:2/n6)||Gms||0.048||0.8%||1.0%|
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.
Carotenoid pigments provide red, yellow and orange colours and antioxidant protection to a wide variety of plants, animals, bacteria, and fungi. In plants, carotenoids play a protective role in photosynthesis by dissipating excess light energy absorbed by the photosynthetic mechanism.
What it means is that carotenoids are good antioxidant compounds which effectively prevent damage to DNA or other important parts of cells. This damage can be caused by ‘free radicals’ which are very reactive molecules generated through the normal living processes of a cell (the release or generation of energy).
In plants, the carotenoids protect the plant cells from damage caused by energy from the sun in the same way. Carotenoids are also a starting point for the construction of other useful compounds, so their function is not always protective. There are possibly more important parts of the plant containing carotenoids (eg the leaves) where they are less obvious because they are masked by the green colour of chlorophyll. In the parts of the plant which don’t photosynthesize, we can see their presence more easily.
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