Carrots - Small

Did you know?

• Carrots are mainly composed of water and carbohydrates.
• The carbs consist of starch and sugars, such as sucrose and glucose
• They are also a relatively good source of fiber, with one medium sized carrot (61 grams) providing 2 grams.
• Carrots often rank low on the glycemic index, which is a measure of how quickly foods raise blood sugar after a meal.
• The glycemic index of carrots ranges from 16-60, being lowest for raw carrots, a little higher for cooked carrots and highest for pureed carrots.
• Eating low-glycemic foods is linked to numerous health benefit, and is considered particularly beneficial for diabetics
• Pectin is the main form of soluble fiber in carrots.
• Soluble fibers can lower blood sugar levels by slowing down the digestion of sugar and starch.
• They can also feed the friendly bacteria in the gut, which may lead to improved health and decreased risk of disease.
• Certain soluble fibers can also impair the absorption of cholesterol from the digestive tract, lowering blood cholesterol.
• The main insoluble fibers in carrots are in the form of cellulose, but also hemicellulose and lignin
• Carrots are rich in beta-carotene, which is converted to vitamin A in the body. Vitamin A promotes good vision, and is important for growth, development, and immune function.
• Biotin: One of the B-vitamins, formerly known as vitamin H. It plays an important role in fat and protein metabolism
• Also known as phylloquinone, vitamin K is important for blood coagulation and can promote bone health
• Potassium is an essential mineral, important for blood pressure control.
• Vitamin B6 is a group of related vitamins that are involved with the conversion of food into energy.