How Not Knowing Calories in Carrots Makes You a Rookie

You will surely get all the info about calories in carrots in here. Like all fruits and vegetables rich in fiber and vitamins, carrot plays a beneficial role in preventing cardiovascular disease and some cancers.

Calories in Carrots and its Nutritional values

From 100 g of carrots there are 0.8 g of proteins, 6.7 g of carbohydrates, 0.3 g of fats and total calories in carrots is 33 kcal. The essential feature of the core is its richness in pro-vitamin A (carotene named). More cores are colored, the more they are rich in carotene. This antioxidant substance opposes the assault of free radicals that form during cell aging. It also slows the progression of atherosclerosis, and is involved in the mechanisms that stimulate immunity.

Carrots also contain some vitamin C (7 / 100 g). It is better to eat raw carrots or cook them quickly in a pressure cooker to reduce its loss and get all the benefits from the calories in carrots.

Another advantage is the energy intake of the core is moderate (33 kcal/100g), like most root vegetables, and mineral intake is generally important, potassium, calcium, magnesium, iron …

Are the Calories In Carrots worth the healthy benefits

Carrots, rich in fibers particularly well accepted, is good to regulate intestinal transit and fight against the tendency to constipation. Paradoxically, soup or mashed carrots is as effective against diarrhea, because its fibers have a strong power of water retention.

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Finally, according to a study in the U.S., daily consumption of 200 g of raw carrots may fall by 11% the rate of cholesterol. Attributed to the fibers of the core (and especially pectin, which act as “holding” of bile salts and fatty acids).

Choose fresh carrots for better use of Calories In Carrots: intense color, with leaves green and vigorous when they are sold in bundles with their foliage.

Keep carrots fruits and vegetables (weaker) maximum two days in the crisper of the refrigerator. Others can easily keep one week in one place. Slightly scraped carrots and blanched three minutes in boiling water, freezing support very well.

Prepare the carrots by scraping rather than peel them (because the vitamins can be found under the skin) and by washing them well under running water, without soaking. Carrots are detailed in various ways according to their method of preparation: slices, julienne (sticks), diced (dis) And of course … grated: in this case, season them at the last minute or put lemon juice to prevent that ‘they darken.

New carrots are delicious with cream, herbs, ice, Vichy (sliced, boiled with sugar) and gardener. Carrots also lend themselves to soup, mashed potatoes, pies, stews … They serve as a topping for casseroles. Finally, the tops of the carrots are great for flavoring soups.

List of Calories In Carrots in many different size and shapes

  • Calories In Carrots Serving Size: 78 g, Calories: 38, Fat: 0g, Carbs: 8g, Protein: 1g
  • Calories In Baby-Cut Carrots Serving Size: 85 g (14 pieces), Calories: 35, Fat: 0g, Carbs: 7g, Protein: 1g
  • 7″ Long Raw and Peeled (Carrots) Serving Size: 1 cup, Calories: 30, Fat: 0g, Carbs: 7g, Protein: 1g
  • Carrot Cake 3 Mini Cakes (100 Calorie Pack) Serving Size: 3 mini cakes, Calories: 100, Fat: 2.5g, Carbs: 20g, Protein: 2g
  • Carrots, Baby-corn, Mange-Tout, Broccoli (Tesco Mixed Vegetable) Serving Size: 87 g, Calories: 25, Fat: 0g, Carbs: 4.5g, Protein: 2.6g
  • Beef, Carrots, Potato, Peas Serving Size: 2 cups, Calories: 417, Fat: 10g, Carbs: 55g, Protein: 29g
  • Mashed potatoes carrots Serving Size: 100 g, Calories: 366, Fat: 5.9g, Carbs: 65.5g, Protein: 8.2g
  • Grated carrots Dressing Serving Size: 100 g, Calories: 128, Fat: 10g, Carbs: 9g, Protein: 1g
  • Baby Cut Carrots Mini Carrots Cut Serving Size: 14 pieces / 3 oz, Calories: 35, Fat: 0g, Carbs: 8g, Protein: 1g
  • Beef Carrots Serving Size: 1 portion, Calories: 250, Fat: 0g, Carbs: 0g, Protein: 0g
  • Orange Carrot Juice Serving Size: 250 ml, Calories: 90, Fat: 0g, Carbs: 25g, Protein: 0g
  • Organic Vegetable soup – carrot, celeriac, etc. Serving Size: 100 g, Calories: 52, Fat: 0.2g, Carbs: 1.9g, Protein: 0.7g
  • Carrot puree Serving Size: 100 g, Calories: 31, Fat: 0.4g, Carbs: 4.9g, Protein: 0.6g
  • Seasoned shredded carrots Serving Size: 100 g, Calories: 87, Fat: 7g, Carbs: 5g, Protein: 1g
  • Mixed vegetables Organic Vapor – Peas, Broccoli, Carrots Serving Size: 1 sachet (200g), Calories: 146, Fat: 1.1g, Carbs: 26g, Protein: 7.8g
  • Carrot (Vegetables) Serving Size: 100 g, Calories: 26, Fat: 0.3g, Carbs: 5g, Protein: 0.8g
  • Muffin Carrots And Raisins Serving Size: 1 muffin, Calories: 84.5, Fat: 0g, Carbs: 0g, Protein: 0g
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History of carrots

The carrot is both the name of the vegetable plant and the root that is eaten raw or cooked. It is native to Asia Minor, where it grows in the wild already there are over 2000 years.

The Greeks and Romans recognized the carrot therapeutic value (including visual acuity), but they did not appreciated as a vegetable.

Until the Renaissance, wild carrot has a whitish color, a tough enough skin and fibrous core. They never appears, like all the “rave” (plants grown for their edible fleshy roots), among the noble food. However, since the Middle Ages is a vegetable widely eaten as parsnips, as inexpensive.

It was gradually improved, and crops were sold on the markets. Its orange dates from the mid 19th century.

In April came the first baby carrots, round or slightly elongated, grown in heated greenhouses and sold botilllons with tops. They are either the “bells”, tender, sweet and fragrant, is the variety “Bellot”, including carrots are a little less fine.

From May to June, come the carrot like “Nantes”, long or half long, crisp, grown under glass. Then, from June to October, the carrots are long or mid-length, grown in the open land, very good if they are freshly picked. Finally from October to March, there are the long and sometimes large carrots, medium flavor, preserved in the ground or in a cold room.

Carrots come mostly premieres of the Landes and the Loire Valley, and carrots custody or season are mainly produced in western France.