Vegetable

Peeled Tuber

Carrot peeled tuber is a prepared form of the tuber, cut or sorted so cooks get consistent pieces without full breakdown. plant ingredient with cultivar-driven sweetness, acid or starch. Match cooking time to piece size and moisture. ripeness and cut size drive timing more than complex technique. Use sound product and keep cut surfaces from drying out before the pan. Save clean trimmings for stock, crumbs or compound butters when they suit the ingredient.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFriedMashedRoastedStored Briefly Covered

Traits

HeartyPeeledPeeled TuberPortionReadyStaple

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 29.3

Amount per 100 g

Total Fat 0.29 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.16 g
Cholesterol 0 mg
Sodium 20.9 mg
Salt 0.05 g
Total Carbohydrate 6.81 g
Dietary Fibre 5.01 g
Total Sugars 2.85 g
Complex / starch 2.11 g
Protein 1.89 g
Water 80.7 g

Detailed nutrients

Energy 29.3 kcal
Water 80.7 g
Carbohydrates 6.81 g
- Sugars 2.85 g
- Starch 2.11 g
- Fibre 5.01 g
Protein 1.89 g
Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
  - Omega-3 0.02 g
Vitamins 81.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.7 mg
- Vitamin B5 — Pantothenic Acid 0.34 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 33.6 µg
- Vitamin C 2 mg
- Vitamin E 0.44 mg
- Vitamin K 27.3 µg
Minerals 354 mg
- Major Minerals 353 mg
  - Calcium 26 mg
  - Sodium 20.9 mg
  - Potassium 306 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 0.7 · vitamin-b5-pantothenic-acid: 0.34 · vitamin-b6: 0.17 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 33.6 · vitamin-e: 0.44 · vitamin-k: 27.3 ·

Minerals

Sodium: 20.91 · Potassium: 306 · Calcium: 26 · Iron: 1.5 ·

Peel and rind are fibre-rich outer tissues with concentrated pigments.

History

1200

Cooks bought prepped forms of carrot for speed while markets still sold whole produce, including named peeled tuber portions.

1900

Market gardeners and growers selected carrot for flavour, yield and keeping quality, including named peeled tuber portions.

1950

Cold storage and transport made carrot a year-round kitchen staple in many regions, including named peeled tuber portions.