The food is carrot with botanical name Daucus carota; it is root vegetable that is usually orange, or white in color. They can be eaten raw, boiled, fried or steamed. It is widely used to make carrot cake, carrot pudding and an important constituent of baby’s preparation.
The characteristically color is confined in its major constituent -b-Carotene. It can also be used to prepare carrot juice- a very important fruit juice. I chose a large (7-1/4″ to 8-/1/2″ long) about 72 g.
Describe its composition in terms of carbohydrates, lipids, and proteins.
Carrot consist of a considerable amount of proteins, fats and carbohydrates, it carbohydrate content is about 6.9 g. It contains 2.58g of sucrose, 0.40g of fructose, 0.42g of glucose, 1.03g of starch and many more carbohydrate elements. Lipids constitution is both the saturated and unsaturated.
The saturated lipid total is 0.027g made up of palmitic (16:0) and stearic acid (18:0). Total monounsaturated is 0.010g which is made up of palmitoleic acid (16:1) and oleic acid (18:1). Total poly unsaturated fatty acid is 0.084g comprising linoleic acid (18:2) and linolenic acid (18:3).The protein composition is about 18 amino acids and total 0.67g. These amino acids include tryptophan, threonine, leucine, isoleucin, methionine, cysteine, histidine, arginine and many more.
How many calories are in your food item? (Found in the Database as Energy – kcal)
The total calorie in carrot is 30kcal.
List some of the most common vitamins and minerals in this food item.
The common mineral present in carrot include potassium, sodium, calcium, iron, copper, selenium, manganese, phosphorus, magnesium. The most abundant is potassium while the least abundant is copper. The vitamins present include vitamin C, thiamin, riboflavin, niacin, panthothenic acid, vitB6, foliate, choline, vitamin A, vitamin E, Vitamin K. The most abundant is vitamin A while the least abundant is riboflavin.
Are there other important nutritional components of this food item? If so, list these. If not, say so
Carrot contains some important nutritional component like water about 63.57g, fibres 2.0g, alpha carotene about 5965mcg, beta carotene 2503mcg, and lutein-zeaxanthin 184mcg
State the highest category of biological molecule in your food – Carbohydrates, Lipids, or Proteins.
The highest category is carbohydrate.
Describe the structure of this type of molecule, and its primary function(s). The exact highest molecule is sucrose
Sucrose is a disaccharide containing 2 monosaccharide glucose and fructose. Therefore, it contains 12carbon atoms, 22 hydrogen atoms and 11 oxygen atoms. It is anon reducing sugar. When broken down, it will yield glucose and fructose which can be used up for energy production.
Culled from (http://web1.caryacademy.org/chemistry/rushin/StudentProjects/CompoundWebSites/1999/Sucrose/structur.htm)
After identifying the nutritional components discuss WHY you would or would not recommend this food item as part of a healthy diet
Looking at carrot critically, we can see that it contains some important fundamental elements that the body needs for instance vitamin A which is needed for proper visual functioning. It also contains vit E which is an antioxidant that tends to protect the various body components from oxidation.
Its intake has been recommended according to sex and age of individual, for adult male and female 2 cups of the vegetable is recommended which is made up of 4 medium carrot or 24 baby carrot weekly. Since excess of it in the body are stored in the liver, its intake will have to be on weekly basis since the liver will still have some reserve most time. Excessive intake of the vegetable can be a predisposing factor to fatty liver disease because of the presence of fructose.
http://www.mypyramid.gov/pyramid/vegetables_tips_print.html.Retrieval date: July 26, 2008
http://www.mypyramid.gov/pyramid/vegetables_counts_table.html. Retrieval date: July 26, 2008
Carrots, raw (2007) http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl. Retrieval date: July 26, 2008