Abstract:
A good source of elements which are a component of the carrots roots highlight its daily consumption, regardless the
age. The food importance of the carrot is given by the energetic value, which is higher than other vegetables, thus, for
100 g of fresh substance it assures a quantity within 39.2-46.4 kcal. Dehydration is the technological process in which
the vegetables and the fruits lose a certain quantity of water, leading to a phisico chemical phase proper for maintaining
the nutritional values and the qualitative aspects, being good for consumption.
The range of variation of the soluble dry substance was within 8.22 (Nantes variety, April, organic) – 13.04 (Flakker
variety, April, chemical). The content of s.u.s./fresh product was influenced by the period of harvest. S.u.s., after
rehydration, registered the highest values for Nantes variety, regardless the fertilization method and the harvesting
period, being a variety prone to rehydrate.