Lycopene: A bright red antioxidant found in many red fruits and vegetables, including red and purple carrots, lycopene may decrease your risk of cancer and heart disease ( 24). Potassium is an important component of cell and body fluids. It controls the heartbeat and blood pressure. The human body utilizes manganese as a co-factor for the antioxidant enzyme. a b Garrod, B.; Lewis, B.G.; Coxon, D.T. (1978). " Cis-heptadeca-1,9-diene-4,6-diyne-3,8-diol, an antifungal polyacetylene from carrot root tissue". Physiological Plant Pathology. 13 (2): 241–246. doi: 10.1016/0048-4059(78)90039-5. De Sa MC, Rodriguez-Amaya DB. Optimization of HPLC quantification of carotenoids in cooked green vegetables—comparison of analytical and calculated data. J Food Compos Anal. 2004; 17:37–51. [ Google Scholar]

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Gorinstein S, Zachwieja Z, Folta M, Barton H, Piotrowicz J, Zember M, Trakhtenberg S, Martin-Belloso O. Comparative content in persimmons and apples. J Agric Food Chem. 2001; 49:952–957. [ PubMed] [ Google Scholar] There’s very little difference in nutrients between regular and baby carrots, and they should have the same health effects. SUMMARY a b c d e Production guidelines for carrot (PDF) (Report). Agriculture, Forestry & Fisheries Department: Republic of South Africa.Benjamin, L. R.; McGarry, A.; Gray, D. (1997). "The root vegetables: Beet, carrot, parsnip and turnip". The Physiology of Vegetable Crops. Wallingford, UK: CAB International. pp. 553–580. ISBN 978-0-85199-146-7. Simpson KL. Relative value of carotenoids as precursors of vitamin A. Am J Clin Nutr. 1983; 29:112–116. [ PubMed] [ Google Scholar] Panalaks T, Murray YK. Effect of processing on the content of carotene isomers in vegetables and peaches. J Can Inst Food Technol. 1970; 3:145–151. [ Google Scholar] Due to low yields associated with carrot juice production up to 50% of the raw material remains as pomace which is mainly disposed as feed or manure. However, this pomace contains large amounts of valuable compounds such as carotenoids, dietary fiber (Nocolle et al. 2003), uronic acids and neutral sugars (Stoll et al. 2003). Sometimes the pomace has posed environmental problems, therefore, new technologies are needed to decrease the problem (Alklint 2003). Fruit and vegetable processing units located in congested areas with limited space and inadequate water supply are finding it difficult to manage solid wastes with high BOD. These wastes pose increasing disposal and potential severe pollution problems and represent loss of valuable biomass and nutrients. During commercial juice processing, 30–50% of carrot remains as pomace (Bao and Chang 1994) and up to 50% of the carotene is lost with this pomace (Schieber et al. 2004). Total carotene content of pomace may be up to 2g/kg dry matter depending on processing conditions (Singh et al. 2006). Carrot pomace contains 17 and 31–35% of the total α- and β-carotenes in the fresh unblanched and blanched carrots, respectively (Bao and Chang 1994). Tanska et al. ( 2007) have reported the microelements composition (mg/g) of dried pomace in 3.2±0.08 Na, 18.6±0.10 K, 1.8±0.04 p, 3.0±0.06 Ca, 1.1±0.05 Mg, 4.0±0.07 Cu, 10.8±0.12 Mn, 30.5±0.14 Fe and 29.4±0.16 Zn. Nawirska and Kwasniewska ( 2005) have reported the composition of dietary fiber constituents of carrot pomace (on dry weight basis) as pectin (3.88%), hemi-cellulose (12.3%), cellulose (51.6%) and lignin (32.1%). Hence, by-product of carrot after juice extraction represent promising sources of compounds with bioactive properties that could be explored in the development of food ingredients and dietary supplements (Moure et al. 2001; Schieber et al. 2001). Value addition to the waste helps to curtail the price of main product thus a direct benefit to the processors and consumers. Dehydration of carrot shreds with or without extracting juice during the main growing season could be one of the alternatives to make carrot products available throughout the year. Bourne MC. Effect of blanch temperature on kinetics of thermal softening in carrots and green pea. J Food Sci. 1987; 52:667–668. [ Google Scholar]

Carrot powder is an essential ingredient in the food industry and is used in confectionery and baking products. It increases the shelf life of the food products without making many changes to the taste. Hence, it is an excellent additive for food products.

Pure Carrot Powder

Sethi V, Anand JC. Studies on the preparation, quality and storage of intermediate moisture vegetables. J Food Sci Technol. 1982; 19:168–170. [ Google Scholar] Banga R, Bawa AS. Studies on dehydration of grated carrots. J Food Sci Technol. 2002; 39:268–271. [ Google Scholar] Healthy Supplies is a small, independent company based in Lancing, West Sussex. Limited company reg. 6960233. Vat No. 976016309.