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Carrots, Sticks

Department of Defense fact sheet containing nutritional information for carrot sticks.

Product Description

Good quality carrots should be firm with a smooth exterior. Color should be vibrant orange to red-orange.

Peak Growing Season

Carrot sticks are available all year in California. Their peak season is June, July, and October through December.

Uses

Carrot sticks are ideal in sack lunches, on trays, or in salad bars. They are great for dipping in hummus or yogurt based dressing.

Preparation

None.

Storage

Carrot sticks should be stored at 32–35 degrees Fahrenheit with a relative humidity of 90–95 percent.

Best If Used By

Carrot sticks typical shelf life is 14–28 days when stored at 45–48 degrees Fahrenheit, but monitor often for quality.

Nutrition Facts

Two three-inch carrot sticks (1/4 cup serving) provides:

Calories 2
Protein 0.04 g
Carbohydrate 0.42 g
Fat 0.01 g
Saturated Fat 0.01 g
Cholesterol 0 mg
Iron 0 mg
Vitamin C 0.26 mg
Vitamin A 739 IU
Calcium 1.5 mg
Sodium 3.0 mg
Dietary Fiber 0.12 g

Sources of Information

Produce Marketing Association [http://www.pma.com/] External link opens in new window or tab.
Produce Oasis [http://www.produceoasis.com] External link opens in new window or tab.
U.S. Department of Agriculture Nutrition Data Laboratory [http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00] External link opens in new window or tab.
Dole [http://www.dole.com/] External link opens in new window or tab.

Questions: Amy Bell | abell@cde.ca.gov | 916-322-5051 
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