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Carrot Strips
  • Fresh Frozen Carrot Strips
  • Fresh Frozen Carrot Strips
  • Fresh Frozen Carrot Strips
Fresh Frozen Carrot Strips
Item Code: GT1011
Port: Xiamen
Payment: L/C, D/P
Color: Orange
Lead Time: 2-3 weeks from order confirmation
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Product Details

Fresh Frozen Carrot Strips

  Production Specification
 Process Method  IQF, Grade A
 Specification  Strips:4x4x30-50mm
 Brand  Greentree or OEM
 Crop Season  Jun-Next Mar.
 Package  1*10kgs or as per request
 Shelf Life  2 years
 Certificates  HACCP, ISO, BRC, KOSHER, Non-GMO etc.
 Exported Market  EU, USA., East Asia etc

Production Description

Frozen Carrot Strips are prepared from the clean, sound and fresh root of the carrot plant (Daucus carota) by washing, sorting, peeling, trimming and blanching, and are frozen in accordance with good manufacturing procedure (GMP) and HACCP, ISO, HALAL, BRC system, packaging and storage under conditions of stringent hygiene.

Production Feature

IQF Carrot Strips, which chopped from fresh carrots, well trimmed in uniform size of strips: 4*4*30-50mm. With normal flavor and odor, tender, good color, uniform in size and shape, free from defects. Packed full of nutrition.

Carrot Nutrition Facts and Health Benefits

Frozen Carrot Nutritional Facts

Carrots provide the highest content of vitamin A of all the vegetables. Brightly orange colored carrots contain the pigments known as carotenoids and flavonoids, two important phytochemicals and natural bioactive compounds found in plant foods.

1) Cancer prevention: A variety of dietary carotenoids have been shown to have anti-cancer effects due to their antioxidant power in reducing free radicals in the body. Research has shown that smokers who eat carrots more than once a week have a lower risk of lung cancer. The consumption of beta-carotene is also associated with a lower risk of colon cancer. Carrots also contain falcarinol, a natural toxin that protects carrots against fungal disease. 

2) Heart Disease: Eating more deep-orange-colored fruits and vegetables is associated with a lower risk of coronary heart disease (CHD). In particular, carrots are associated with a 32 percent lower risk of CHD.

3) Vision: A deficiency in vitamin A can cause your eye's photoreceptors to deteriorate, which leads to vision problems. Eating foods rich in beta-carotene may restore vision,9 lending truth to the old adage that carrots are good for your eyes.

4). Brain Health: Carrot extract has been found to be useful for the management of cognitive dysfunctions and may offer memory improvement and cholesterol-lowering benefits.

5). Liver Protection: Carrot extract may help to protect your liver from the toxic effects of environmental chemicals.

6). Anti-Inflammatory Properties: Carrot extract also has anti-inflammatory properties and provided anti-inflammatory benefits that were significant even when compared to anti-inflammatory drugs like Aspirin, Ibuprofen, Naproxen and Celebrex.

How to Use Carrot

Carrots are one of the most common ingredients for culinary use in recipes. Served in soup stocks and broths. Carrots fill many other recipes along with many other ingredients, included simple roasted vegetable medleys along with other winter root vegetables. They are a quintessential ingredient in baked goods such as bread and muffins. Carrots are eaten raw in crudites, pureed into sauces, boiled and fried. Carrots pair well with almonds, bacon, butter, celery, cheeses, especially cheddar, parmesan and pecorino, cinnamon, cream, gingerparsleypotatoes,mushroomsshallotstomatoes and vinegar, especially red and white wine.

Store and Transport

Best Before : 2 years

Cleanly stored and transported at or under temperature of -18℃. Consume immediately once defrosted.

Microbilogical Standard

Total Plate Count(TPC)          <100000cfu/g                            E.coli                                   Negative                          Coliform                               <100cfu/g                                  Yeast                                  <200cfu/g                        Mould                               <100cfu/g                              Staphylococcus aureus         Negative                       Salmonella                            Absent/25g                                Listeria                                 Absent/25g

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