carrot nutritional value and benefits
Автор: Healthlogus
Загружено: 2016-03-04
Просмотров: 395
Описание:
carrot is a root vegetable which is usually orange in color, though there are various other varieties exist like purple, red, white and yellow. Carrot has a crisp texture when they are fresh. Most common eaten part of carrot is a taproot, although greens are sometimes eaten as well. Carrots are widely used in many cuisines especially in salads. They are eaten raw, cooked, baked, boiled fried and can be made into juice. Carrots are almost 88% water, 4.7% sugar, 2.6% proteins, 1% ash, 0.2% fat. Carrots are very good source of vitamin K and vitamin B6. They are very nutritious and have no doubt why they are bugs bunny’s favourite.
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