Abstracto

Comparative Nutritional Analysis of Dry Carrot Powder of Organic Farming and Chemical Farming Carrots

Shalini Singh* and Neetu Singh

The consumption and demand of the organic vegetables has been growing all over the world due to good health, clean soil environment and better nutritional quality of food as compared to conventional/chemicals methods. Numerous scientific studies have been conducted on the nutritive value of organic vegetables. In the present study, there are two types of dry powder prepared (1) Organic farming carrot and (2) Chemicals farming carrots. After the preparation, nutritional parameters were studied. Among both, organic farming carrot was found to be overall good nutritional content as compared to chemical organic carrot. Organic farming carrot (dry) was found good amount of nitrogen content (1.98 mg/100 gm), phosphorous (38.54 mg/100 gm), potassium (18.18%), zinc (0.28 mg Zn/100 gm), vitamin A (28.68 mg/100 gm), total antioxidants (80.10%), and better moisture content (72.04%) in comparison to chemical farming carrot (dry). This products and result could be natural food colouring, carrot cake, pudding, juice, stews, soup, orange food colouring, carrot soup or anything you desire some carrot flavor by eco-friendly way