Carrot Nutrition Facts

Carrot nutrition facts

1 medium carrot (raw) contains:

21 cal;
.5 gm protein (incomplete);
.1 gm fat;
4.9 gm carbohydrate;
18.5 mg calcium;
18 mg phosphorus;
.35 mg iron;
23.5 mg sodium;
170 mg potassium;
5500 units A;
.03 mg B-1;
.025 mg B-2;
.3 mg niacin;
4 mg C.

As anyone who’s ever been a child knows, carrots are good for your eyes. Remember eating them for a whole week the first time you went to the beach, hoping they’d help you see all the way across the ocean? Well, carrots can’t porform magic, but they do provide a large amount of carotene, which in the body helps form vitamin A. This vitamin can promote appetite, digestion, and good vision, and help against colds and infections, sensitivity to bright lights, dry, lusterless skin and hair, acne, blackheads, whiteheads, and in some cases Warst. Vitamin A is also essential during pregnancy and breastfeeding. As an added attraction, chewing on fresh, raw carrot can help clean teeth, making carrots especially good as lunchbox food. But a word of caution excessive amounts can interfere with thyroid action, so those with thyroid problems should hold carrots to a minimum. Carrot tops are rich in vitamins A, B-1, B-2, and C and are high in iron, magnesium, and potassium. This little used vegetable is also very low in calories so weight watchers should try both ends of the carrot.