Nuva Nutrition
Red Carrot
Red Carrot is mainly known for its excellent live red pigmentation achieved from lycopene and anthocyanin. It is a root vegetable that is widely cultivated in temperate and subtropical regions. It has a subtle sweet flavor and nutrition density. Red carrots are used in raw preparations, juices, pickles, and cooked dishes. The root is especially known for its high concentration of carotenoids and antioxidants, which contributes its health-promoting properties. The red carrot is rich in vitamins, minerals, and dietary fibers, and plays a remarkable role in supporting the general dietary quality, and both are valued for versatility and functional benefits.
Nutritional Values (per 100gm)
| Nutrients | Composition |
| Energy | 38 kcal |
| Protein | 1.04 g |
| Carbohydrates | 6.71 g |
| Dietary Fibre | 4.49 g |
| Fat | 0.47 g |
| Vitamin A | 451 µg |
| Vitamin C | 6.67 mg |
| Folate | 23.67 µg |
| Sodium | 60.69 mg |
| Magnesium | 18.83 mg |
| Calcium | 41.06 mg |
| Iron | 0.71 mg |
| Zinc | 0.34 mg |
HEALTH BENEFITS
Red blood cell formation
The iron and folate combination support hemoglobin synthesis and red blood cell production, which may be beneficial in the treatment of mild anemia.
Reduction of oxidative stress
The dense antioxidant profile of the red carrot can help retaliate exercise-induced oxidative stress, possibly improving recovery after intensive physical activity.
Support for a healthy lipid profile
Regular consumption can help reduce LDL oxidation due to lycopene, promoting balanced cholesterol levels and support vascular health over time.
Red Carrot
Estimated delivery between January 23 and January 25.
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Product details
Red Carrot is mainly known for its excellent live red pigmentation achieved from lycopene and anthocyanin. It is a root vegetable that is widely cultivated in temperate and subtropical regions. It has a subtle sweet flavor and nutrition density. Red carrots are used in raw preparations, juices, pickles, and cooked dishes. The root is especially known for its high concentration of carotenoids and antioxidants, which contributes its health-promoting properties. The red carrot is rich in vitamins, minerals, and dietary fibers, and plays a remarkable role in supporting the general dietary quality, and both are valued for versatility and functional benefits.
Nutritional Values (per 100gm)
| Nutrients | Composition |
| Energy | 38 kcal |
| Protein | 1.04 g |
| Carbohydrates | 6.71 g |
| Dietary Fibre | 4.49 g |
| Fat | 0.47 g |
| Vitamin A | 451 µg |
| Vitamin C | 6.67 mg |
| Folate | 23.67 µg |
| Sodium | 60.69 mg |
| Magnesium | 18.83 mg |
| Calcium | 41.06 mg |
| Iron | 0.71 mg |
| Zinc | 0.34 mg |
HEALTH BENEFITS
Red blood cell formation
The iron and folate combination support hemoglobin synthesis and red blood cell production, which may be beneficial in the treatment of mild anemia.
Reduction of oxidative stress
The dense antioxidant profile of the red carrot can help retaliate exercise-induced oxidative stress, possibly improving recovery after intensive physical activity.
Support for a healthy lipid profile
Regular consumption can help reduce LDL oxidation due to lycopene, promoting balanced cholesterol levels and support vascular health over time.
