| Caloric Content | 35 kcal. |
|---|---|
| Proteins | 1 g. |
| Fats | 0 g. |
| Carbohydrates | 7 g. |
| Boil | 30 min. |
| Fry | 10 min. |
| Stew | 30 min. |
| Bake | 25 min. |
It is a vegetable. In cooking, the cylindrical carrot root is usually used, predominantly orange or yellow in color. The sweet taste of carrots is explained by the high content of carbohydrates, especially glucose. The root vegetable also contains starch, fiber, potassium, vitamins B and D. Carrot is the leader among all vegetables and fruits in carotene content. For better absorption of carotene, it is recommended to add sunflower oil, cream, or sour cream to fresh carrots. The vegetable is consumed fresh, boiled, baked. Carrot is an important ingredient in salads, soups, hot dishes. It is used to prepare side dishes, sauces, marinades, pancakes, and pies. Carrot juice is very beneficial. The average weight of one carrot is 75 grams.
