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Carrots
A carrot is a root vegetable, scientifically known as Daucus carota. It belongs to the Apiaceae family, which also includes parsley, celery, and dill. Carrots are widely cultivated for their edible taproot, which is usually orange in color but can also be found in other hues like purple, red, yellow, and white.
Carrot
Carrots are known for their sweet, crunchy taste and are a rich source of vitamins and minerals, particularly beta-carotene, which the body converts into vitamin A. This nutrient is essential for maintaining good vision, skin health, and a strong immune system.
Nutritional Information
Value
Sodium, 69 per Mg
Total Fat, .15 per Grams
Sugar, 3 per Medium
Potassium, 394.2 per Mg
Calcium, 39.42 per Mg
Magnesium, 13.14 per Mg
Iron, 0.29 per Mg
Vitamin C, 5.84 per Mg