| Nutrition Facts: | |
|---|---|
| Serving Size 1 cup | % Daily Value |
| Calories 60 | Calories from Fat 0 |
| Total Fat 0g | 0% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 45mg | 2% |
| Total Carbohydrate 15g | 4% |
| Dietary Fiber 4g | 0% |
| Sugars 0g | Protein 1g |
| Vitamin A 720% | Iron 4% |
| Vitamin C 20% | Calcium 4% |
| Zinc 2% | Thiamin 8% |
| Riboflavin 4% | Niacin 6% |
| Vitamin B-6 10% | Folate 4% |
| Vitamin B-12 0% | Phosphorus 6% |
| Magnesium 6% | Vitamin D 0% |
Storage and Handling Tips:
Temperature/humidity recommendation for short-term storage of 14 days or less:
32-36 degrees F/0-2 degrees C
90-98% relative humidity
Retail display tips:
Water sprinkle: Ok
Top Ice: No
Ethylene production/sensitivities:
Produces ethylene: No
Sensitive to ethylene exposure: Yes
Storing Tips:
Refrigerate carrots in plastic bag with tops removed up to 2 weeks. Keep carrots away from ethylene-producing fruits and ripening rooms. Carrots absorbs odors from other commodities such as apples and onions and should not be stored near them.
Handling Tips:
Follow good rotation practices; first shipments received should be used or displayed first. Scrub down and peel outer skin before consumption.
| Packaging Information: | |
|---|---|
| 48 | 1lb |
| 24 | 2lb |
| 16 | 3lb |
| 10 | 5lb |
| 25lb | |
| 50lb | |
| 50lb | clip-top |
Be a healthy role model for children by adding fruits and vegetables to your meals.
Spice up your dinner presentation with radish roses and vegetable garnishes.
Give potatoes a break and try whipped, mashed or fried parsnips.
Carrots are high in Vitamin A and anti-oxidants; they prevent cell degeneration and have natural anti-aging properties.
Fruits and vegetables may reduce risks for stroke and other cardiovascular diseases.