Nutrient in carrot

Carrot is crunchy, tasty, and highly nutritious. Carrots are an excellent source of vitamin A—specifically β-carotene, which is responsible for their orange color. Carrots also offer potassium, calcium, magnesium, phosphorus, folate, vitamin E, and vitamin K.

β-carotene, a type of carotenoid, is the nutrient that turns carrots orange and also promotes good health. It converts to vitamin A when consumed in foods and gives other fruits and vegetables their yellow or orange color.

They are also a good source of antioxidants. They help the body remove free radicals — unstable molecules that can cause cell damage if too many accumulate in the body.

One serving of carrots is a half-cup. One serving has:
*25 calories
*6 grams of carbohydrates
*2 grams of fiber
*3 grams of sugar
*0.5 grams of protein

Carrots often rank low on the glycemic index (GI), which is a measure of how quickly foods raise blood sugar after a meal.

Their GI ranges from 16–60 — lowest for raw carrots, a little higher for cooked ones, and highest for puréed.
Nutrient in carrot