#NUTRITIVE VALUE OF CARROTS FREE#

Plant components, primarily secondary metabolites that have health promoting properties are called phytonutrients. The major anthocyanins have been identified as cyanidin 3- (2-xylosylgalactoside), cyanidin 3-xylosylglucosylgalactoside and cyanidin 3-ferulylxyloglucosyl galactoside (Harborne 1976). The anthocyanins content in roots may vary from trace amounts in pink cultivars to 1,750В mg/kg in black carrots (Mazza and Minizte 1993). Thiamin, riboflavin, niacin, folic acid and vitamin C are present in appreciable amounts in carrot roots (Howard et al. Caffeic acid is the predominant phenolic acid in carrots. Trace amounts of succinic acid, О±-ketoglutaric acid, lactic acid and glycolic acid have also been reported (Kalra et al.

#NUTRITIVE VALUE OF CARROTS FREE#

The taste of carrots is mainly due to the presence of glutamic acid and the buffering action of free amino acids. The average nitrate and nitrite content in fresh carrot have been 40 and 0.41В mg/100В g, respectively (Bose and Som 1986 Miedzobrodzka et al. The cellulose content in 4 carrot varieties varied from 35 to 48% (Robertson et al. The crude fiber in carrot roots consist of 71.7, 13.0 and 15.2% cellulose, hemicllulose and lignin, respectively (Kochar and Sharma 1992). The free sugars identified are sucrose, glucose, xylose and fructose (Kalra et al. Simon and Lindsay ( 1983) reported that reducing sugars accounted for 6вЂ“32% of free sugars in 4 hybrid varieties of carrot. ( 1976) have reported 1.67вЂ“3.35% reducing sugars, 1.02вЂ“1.18% non-reducing sugars and 2.71вЂ“4.53% total sugars in 6 cultivars of carrot. The edible portion of carrots contains about 10% carbohydrates having soluble carbohydrates ranging from 6.6 to 7.7В g/100В g and protein from 0.8 to 1.1В g/100В g in 4 carrot cultivars (Howard et al. ( 1991) for most of these parameters are different i.e. Carrots are a good source of carbohydrates and minerals like Ca, p, Fe and Mg. 1962 Gill and Kataria 1974 Gopalan et al. The moisture content of carrot varies from 86 to 89% (Anon 1952 Howard et al. The present review highlights the nutritional composition, health promoting phytonutrients, functional properties, products development and by-products utilization of carrot and carrot pomace along with their potential application. Carrot pomace containing about 50% of ОІ-carotene could profitably be utilized for the supplementation of products like cake, bread, biscuits and preparation of several types of functional products. Apart from carrot roots being traditionally used in salad and preparation of curries in India, these could commercially be converted into nutritionally rich processed products like juice, concentrate, dried powder, canned, preserve, candy, pickle, and g azrailla. The consumption of carrot and its products is increasing steadily due to its recognition as an important source of natural antioxidants having anticancer activity. Carrot is one of the important root vegetables rich in bioactive compounds like carotenoids and dietary fibers with appreciable levels of several other functional components having significant health-promoting properties.

Nutritive value of carrots