CHEMICALCOMPOSITION OF CARROT

Carrot (daucus carota) is an important root vegetable, which has various bioactive compounds like carotenoids and dietary fibers with appreciable levels of several other functional components having significant health-promoting properties. The consumption of carrot and its products is gaining rapid attention because it has been identified as an important source of natural antioxidants having anticancer activity. Apart from carrot roots being traditionally used in salad and preparation of many cuisines, carrots could commercially be converted into nutritionally rich processed products like juice, concentrate, dried powder, canned, preserve, candy, pickle, and gazrailla. Carrot pomace containing about 50% of β-carotene could profitably be utilized for the supplementation of products like cake, bread, biscuits and preparation of several types of functional products. This research work highlights the nutritional composition, health promoting phytonutrients, functional properties of carrot and by-products utilization of carrot along with the potential application of these products. It has been shown that the carrot has a moisture content of 25.34%, ash content 8.21%, crude fibre 3.08%, crude fat 5.07%, protein 4.15%and carbohydrateof54.15% these findings proves that the carrot is of good quality. The presence of mineral elements such as Zinc (2.5mg/kg) Manganese (0.6mg/kg), Iron (2.09mg/kg), Magnesium(20.6mg/kg), Calcium (18.50mg/kg). indicates its safe consumption while the presence of bio active compounds such as glycosides, saponins, phenolics, eugenols, terpenoids, alkaloids, flavonoids and tannins all contribute to its nutritional values.