Nutrition Bytes_carrots

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Carrots and other dark yellow-orange fruits and vegetables are excellent sources of vitamin A. Carrots may be eaten raw or cooked. They may be used cooked, as a side vegetable, or raw as a snack. Dip carrot sticks in your favorite dip for a special treat, or enjoy the natural flavor of this versatile vegetable.

One medium carrot provides over 8,000 International Units of vitamin A or 175% of the Daily Value (recommended intake based on the Recommended Daily Allowances).

Vitamin A is essential for vision, fighting cancer and a healthy immune system.

Resource: http://ods.od.nih.gov/factsheets/vitamina.asp