CHEMICAL CHARACTERIZATION, NUTRITIONAL BENEFITS AND SOME PROCESSED PRODUCTS FROM CARROT (Daucus carota L.)

Carrot (Daucus carota L.) is a famous horticultural crop eaten all over the planet and can be used raw, cooked or processed. It is well known by its high β-carotene content but its root also contains carotenoids, phenolic compounds, vitamin C and polyacetylenes. This review article discusses both: carrots chemical composition and nutritional value, and some of the processed carrots products such as: beverages (juice, yoghurt, smoothies and milk), jam and jelly, carrots chips (dehydrated non-fried carrot chips, deep-fried carrot chips and whole grain carrot chips), carrots edible seed oil and carrots essential seed oil. However, the main purpose of this article is to inform the reader about afore mentioned carrots products and the latest technology achievements in their production, as well as to highlight carrot as a functional food rich in nutrients.