Carrots, Baby, Whole, Snack Pack
Department of Defense fresh fruits and vegetables fact sheet for carrots.Product Description
Good quality carrots should be firm with a smooth exterior. Color should be vibrant orange to red-orange. Whole baby carrots are pre-washed and ready-to-serve.
Peak Growing Season
Carrots are grown all year in California; however, the peak season is June, July, and October through December.
Uses
Carrots are ideal in sack lunches, on trays, or in salad bars. They are great for dipping in sauces such as ranch dressing or hummus.
Preparation
None.
Storage
For best quality, store carrots at 32–34 degrees Fahrenheit with a relative humidity of 90–95 percent. Store carrots away from ethylene-producing fruits (apples, avocados, and bananas) which may cause carrots to develop a bitter flavor.
Best if Used By
Unopened packages can last from ten to twelve days if the humidity is kept high. Opened packages should be used within two to three days.
Nutrition Facts
Legend: kcal = kilocalorie; g = gram; mg = milligram; RAE = retinol activity equivalent; IU = international unit
Carrots, Baby, Whole, Snack Pack
A 2.60 ounce serving (1/2 cup) of whole baby carrots provides:
| Calories | 25 kcal |
|---|---|
| Protein | 0.46 g |
| Carbohydrate | 5.93 g |
| Fat | 0.07 g |
| Saturated Fat | 0.09 g |
| Cholesterol | 0 mg |
| Iron | 0.64 mg |
| Calcium | 23 mg |
| Sodium | 56 mg |
| Dietary Fiber | 2.1 g |
| Vitamin C | 1.9 mg |
| Vitamin A | 497 RAE |
Carrots, Baby, Whole, Snack Pack
A three ounce serving of whole baby carrots provides:
| Calories | 30 kcal |
|---|---|
| Protein | 0.54 g |
| Carbohydrate | 7.00 g |
| Fat | 0.11 g |
| Saturated Fat | 0.020 g |
| Cholesterol | 0 mg |
| Iron | 0.76 mg |
| Calcium | 27 mg |
| Sodium | 66 mg |
| Dietary Fiber | 2.5 g |
| Vitamin C | 2.2 mg |
| Vitamin A | 586 RAE |
