Carrots are one of the most versatile foods because they can be consumed both fresh and as part of a wide variety of dishes (boiled, stir-fried, steamed, pureed, etc. etc.). Furthermore, due to the amount of vitamins and minerals they have, the WHO recommends their consumption and consider them a priority food for the daily diet.
This vegetable owes its orange color to the presence of carotenes, antioxidants that are transformed into beta-carotenes or vitamin A in the human body.
Energy (Kcal) 40
Protein (g): 0,9
Carbohydrates (g): 7,3
Fiber (g): 2,9
Calcium (mg): 41
Iodine (μg) :9
Protein (g): 0,9
Carbohydrates (g): 7,3
Fiber (g): 2,9
Calcium (mg): 41
Iodine (μg) :9
Magnesium (mg): 13
Potassium (mg): 255
Phosphorus (mg): 37
Vitamin A Eq. Retinol (μg): 1.346
Vitamin C (mg): 6
Potassium (mg): 255
Phosphorus (mg): 37
Vitamin A Eq. Retinol (μg): 1.346
Vitamin C (mg): 6
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