Vitamin C in Carrots

Carrots are perhaps best known for their orange colour which derives from their high concentrations of carotenoids (60 to 134 mg per kg). In particular, carrots are high in alpha-carotene and beta-carotene, and both of these carotenoids are bioavailable and act as antioxidants in humans. Carotenoids have been linked to reductions in the risk of cancer in human studies. However, like most vegetables, carrots are also a good source of vitamin C and this improves their antioxidant capacity somewhat. For example, in one study, the vitamin C content in the cultivars of carrots tested ranged from 54 to 132 mg per kg. Higher levels of vitamin C were found in cultivars of carrots that are harvested late in the season, and storage of the carrots for 30 days resulted in a 47 % decrease in vitamin C content. Therefore the best place for carrots, if vitamin C content is a priority, is the ground, and picking them only when needed for cooking might be the best option in order to preserve the high vitamin C content. 

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Matejkova, J. and Petrikova, K. 2010. Variation in content of carotenoids and vitamin C in carrots. Notulae Scientia Biologicae. 2(4): 88-91

About Robert Barrington

Robert Barrington is a writer, nutritionist, lecturer and philosopher.
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