![]() ![]() In fact, carrot juice is arguably the most popular vegetable juice on the planet. However, there is not much of a change in the calorie value between cooked and uncooked carrots.Ĭalories in Carrot Juice: 78 calories per cupĬarrots make a refreshing juice which is sweet enough to be pleasant. This is because the cooking process breaks down the carrot’s cellular structure to release the nutrients within. Does this mean that their nutritional value increases? Yes! Some studies show that about twice the amount of Vitamin A (via Carotene) becomes available after carrots have been cooked. When carrots are cooked, for example by boiling or steaming, they become much easier to digest. Carrots are low-calorie, but they are not low-carbohydrate! Raw VS Cooked Carrots Truly low-carb foods like meat, eggs, broccoli, and mushroom have zero to 1 gram of carbohydrate per 100g. ![]() Foods like capsicum, scrambled egg, and lamb casserole have less than half the carbs of carrot. In terms of carbs, raw carrots are comparable to milk, beef sausages, chicken kebabs, and steamed mussels. ![]() Carbs in Carrots (4-5g per 100g)Ĭarrots, with about 4-5 grams of carbohydrates per 100g, are not particularly low in carbohydrates. Vitamin A is important for eye-health, hence the myth that eating carrots helps you to see in the dark. Consider that just 100g of carrot provides more than 100% of the average person’s recommended daily intake level. Carotene is the family of chemicals which give carrots (and other orange/yellow plants) their distinctive colour. The stand-out micronutrient is Vitamin A which is made in our bodies from Carotene. Whilst the Vitamin A levels are abundant, the other micronutrient levels are comparatively low. There are useful micronutrients in carrots, including vitamins like Vitamin A, B, C, and K, as well as minerals Potassium, Calcium, and Manganese. That remaining 9% is made up of sugar (about 5%) and the final 4% is comprised of more complex carbohydrates. Raw carrots are mostly water and plant fibre (cellulose), in fact only 9% of a raw carrot is not made from water and fibre. Secondly, about three-quarters of all packaged “baby carrots” are normal big carrots which have been washed and chlorinated, cut in two or three, then shaped to look like small carrots. There are small carrots and big carrots and bigger carrots. Carrots are roots and roots don’t have babies. Two things: first, there is no such thing as a “baby” carrot. Baby Carrots and pre-processed Carrot SticksĪ quick note on “baby carrots” usually sold at a premium in supermarkets. This is the unbranched orange coloured carrot you usually find at your local supermarket. There are two main cultivar groups, or varieties, of carrot but this post features just the most popular type: the Western Carrot. Historically, carrots were primarily grown for their leaves and seeds, but over time selective breeding led to the root becoming the main food object. It is called a true root vegetable because what we call a carrot is the main taproot of the carrot plant, it is not a tuber like potato. The carrot is a “true root” vegetable, like radishes, parsnips, and beetroot. ![]()
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