Nutrition
Bytes_carrots
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