Role Of CARROTS AS A Source Of Vitamin A
Carrot is a very good source of vitamin a. When we eat carrot in raw form, it release only 3% bita carotene. But we can increased it up to 39% by processing carrots. Usually by pulping, cooking and adding cooking oil, we can increased it bita carotene in available form up to 39%. Also we can do chopping, frying, steaming for releasing up to 39%. This bita carotene is uptaken in human body as vitamin A. But if we eat excessive amount of carrot it causes little harmful to us. Mainly carotenosis is happened. It means skin turns into orange color. An urban legend says if we eat lot of carrot , it will increase our vision power at night. It is says that during second world war, British gunners ate lot of carrot to increase their eye power so that they can shoot down German planes.
Nutrient present in carrot : ***
Carrot, raw Nutritional value per 100 g (3.5 oz)
Energy 173 kJ (41 kcal)
Carbohydrates 9 g
- Sugars 5 g
- Dietary fibre 3 g
Fat 0.2 g
Protein 1 g
Vitamin A equiv. 835 μg (104%)
- beta-carotene 8285 μg (77%)
- lutein and zeaxanthin 256 μg
Thiamine (vit. B1) 0.04 mg (3%)
Riboflavin (vit. B2) 0.05 mg (4%)
Niacin (vit. B3) 0.9 mg (6%)
Vitamin B6 0.1 mg (8%)
Folate (vit. B9) 19 μg (5%)
Vitamin C 1.9 mg (2%)
Calcium 33 mg (3%)
Iron 0.3 mg (2%)
Magnesium 12 mg (3%)
Phosphorus 35 mg (5%)
Potassium 320 mg (7%)
Sodium 69 mg (5%)
Percentages are relative to
US recommendations for adults.
Source: USDA Nutrient Database
[Data collected from wikipedia***]
