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/]
Produce Oasis [http://www.produceoasis.com]
U.S. Department of Agriculture Nutrition Data Laboratory [http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00]
Dole [http://www.dole.com/]