🥕 Vitamin A in Carrots Calculator
Calculate vitamin A content by preparation method, serving size, and number of servings
| Preparation | Serving | Vitamin A (mcg RAE) | Calories | % DV |
|---|---|---|---|---|
| Raw Medium | 1 carrot (61g) | 509 | 25 | 57% |
| Raw Baby | 8 pieces (80g) | 460 | 28 | 51% |
| Cooked / Boiled | 1 cup sliced (156g) | 1329 | 54 | 148% |
| Steamed | 1 cup sliced (156g) | 1274 | 52 | 142% |
| Roasted | 1 cup (156g) | 1378 | 65 | 153% |
| Juiced | 8 fl oz (236ml) | 2256 | 94 | 251% |
| Canned, Drained | 1 cup sliced (156g) | 1005 | 53 | 112% |
| Dehydrated | 1/4 cup (15g) | 856 | 45 | 95% |
| Food | Serving | Vitamin A (mcg RAE) | % DV |
|---|---|---|---|
| Beef Liver | 3 oz (85g) | 6582 | 731% |
| Sweet Potato (baked) | 1 medium (114g) | 1403 | 156% |
| Carrot (cooked) | 1 cup (156g) | 1329 | 148% |
| Spinach (cooked) | 1 cup (180g) | 943 | 105% |
| Kale (cooked) | 1 cup (130g) | 885 | 98% |
| Carrot (raw medium) | 1 carrot (61g) | 509 | 57% |
Carrots are roots of vegetables that grow under the ground. The botanical name for them is Daucus carota subsp. Sativus.
Usually they have orange color, although old types can reach tones of purple, black, red, white or yellow. All those types come from the grown form of the wild carrot, that comes from Europe and southwest Asia. The white types have same taste as the orange but they do not color soups or other foods, what sometimes helps in the kitchen.
All About Carrots
Carrots belong to several different groups, that commonly depends on their whole shape and size. Those classes usually determine the ideal ground and place for farming of every type, because carrots best grow in soft, stoneless soil. The rainbow mix of Carrots requires a bit more time to reach full size and are thicker, hence one commonly digs them actually for sweetening.
In that mix the yellow carrot gives speical color, when one extracts its juice.
Common Carrots form excellent snacks. They carry few calories, are crunchy and have only tiny amount of sugar. Around four common Carrots match in roughly 100 calories, what already fills quite a lot.
They help to resist hunger for some time. A middle serving of two Carrots stores around 4 grams of fibers, what matches 13 percent of the daily knead. Carrots are also rich in beta-carotene, that the body converts into Vitamin A. Between many vegetables they rank between the most sweet, thanks to centuries of careful farming for sweeter types.
Carrots commonly receive the title of ideal foods for the health. They are also good market purchase for the purse. A packet of one pound can cost only 79 cents.
Well kept Carrots stay fresh in the refrigerator during three to four weeks. Unopened packages last ten to twelve days, if the humidity stays high, while opened one should use inside two to three days. Sometimes Carrots, that sit too long in the refrigerator, start growing little roots from the bottom part.
Roast Carrots are between the most pleasant methods to prepare them. High heat in the oven strips their inner sugar and makes them tender and soft with nicely crunchy, golden edges. Add them with maple syrup and cumin to give note of warmth and spice.
Glaze with honey forms other nice option. Roasted Carrots can stay in a closed box in the refrigerator up to four days, but they best taste just after the oven.
Carrots work for soups, salads, side foods, stir-fries and even sweets like carrot cake or carrot bread. For carrot soup one can cook onions, Carrots and ginger with turmeric powder, later cover everything with broth. Sweet Carrots prepare by means of halving them, laying in a pot with warm water, sugar and butter, and then boiling until forming a sweet cover.
One also can mix Carrots in flour to add taste and color. Truly theyfit with almost every vegetable.
