Few foods are as versatile when it comes to cooking as carrots. Steamed, boiled, raw, cooked or simply fresh, in a smoothie, juice or puree. The truth is that it is a kitchen classic that is part of the group of foods with the most benefits for our health. The WHO recommends its consumption due to the amount of vitamins and minerals, to the point of considering it a priority in the diet.
It is one of the most produced and consumed vegetables in the world. Its composition highlights beta-carotene, which the body converts into vitamin A or retinol, which gives it antioxidant power with proven benefits in cell regeneration, especially in the skin.
Calories: 39
Protein: 1.25 g
Carbohydrates: 6.9 g
Fiber: 2.6
Total fat: 0.20 g
Calcium 27: 24 mg
Hierro: 0,47 mg
Iodine: 6.53 mg
Magnesium: 11.24 mg
Sodium: 61 mg
Potassium: 321 mg
Phosphorus: 19 mg
Vitamin C: 6.48 mg
It is a food that contains few calories, especially in its raw version, which is why it is highly recommended in weight loss diets. It is consumed throughout the year, although the season is between spring and summer, specifically in the months from May to July.
When buying them, it is advisable that they have leaves that are bright orange, hard and firm, with few irregularities and a certain shine. The most common size is medium, although the so-called baby ones are very interesting as an aperitif.
