Nutritional characteristics of different types of carrot

Abstract

Carrots are the most common vegetable after potato. Among thirty-eight fruits and vegetables, carrot ranked tenth with respect to nutritional quality and seventh for its contribution to nutrition. It is often claimed to be the perfect health food. It is highly nutritious and functionally enriched vegetable. Carrots are particularly good source of beta-carotene, fiber, vitamins, minerals, ascorbic acid, antioxidants and polyphenols. Epidemiological and nutritional studies have exhibited that carrot phytochemical can play significant part in the prevention and degenerative disorders like diabetes, cancer and cardiovascular diseases. Carrots are found in many colours, including white, orange, red, purple and deep purple/ black. This paper includes the physical, chemical and functional properties of four types of carrot.