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

White carrot

Carrot (Daucus carota L.) is the most important crop of Apiaceae family. It is a root vegetable that has worldwide distribution. Carrots were first used for medical purposes and gradually used as food.

The color of the roots varies from white, yellow, orange-yellow, light purple, deep red to deep violet. White carrots are native to Europe.

The earliest known mention of domesticated carrots dates back to the 10th century in Persia and Asia Minor. These first carrots were purple and white with a thin root. Over time, a mutation occurred removing the purple pigmentation.

The yellow/orange color of western carrots is caused by the plastid-bound pigment carotenoids, carotene, and xanthophyll. White varieties are known to contain smaller traces of lutein and β-carotene.

Carrots have also a unique combination of three flavonoids: kaempferol, quercetin and luteolin. They are also rich in other phenols, including chlorogenic, caffeic and p-hydroxybenzoic acids along with numerous cinnamic acid derivates.
White carrot