Carrots
Nutritional Facts
Nutritional Information per serving:
1 raw carrot - 30 calories; 1 gram protein; 19 milligrams calcium; 25 milligrams
sodium; 2,025 retinol equivalents of vitamin A; 7 milligrams vitamin C
1 cup cooked carrot - 70 calories; 2 gram protein; 48 milligram calcium;
103 milligram sodium; 3.830 retinol equivalents of vitamin A; 4 milligrams
vitamin C
Facts about Carrots:
***Carrots are part of the vegetable group.
***Carrots grow under ground and are classified as a root vegetable.
***Carrots are high in beta carotene and they are good for your eye sight.
***Carrots are low in calories and high in nutritional value.
***Fresh market carrots grow 3/4 to 1 1/4 in diameter and they haave a small
core.
***Spring-seeded carrots usually require at least 120 days to reach optimun
size and color. Fall crop usually needs 130 or more days to reach same size.
Book of the Month:
The Enormous Carrot by Vladimir Vagin is a colorful book about
a farm family who plants a carrot seed. When harvest time comes, the carrot
is so big that the family and farm friends all have to work together to
get it out of the ground.
Links
NEWS FROM THE CAFETERIA
Carrots can be used in many different ways. Raw carrots can be eaten.
Carrots can be used in desserts such as carrot cake, Carrots cooked are
very good. You can have penny carrots, regular carrots, and carrot cassarole.
Carrot relish can be used in different ways. Carrots have 7 calories per
carrot and less than 1 gram of fat. Carrot juice is another good way to
use carrots. We serve cooked carrots and raw carrots in our school cafeteria.
Recipes from the cafeteria