Suitable for: 6 months to 8 months baby
Ingredients:
Cooking Method and Preparation:
Step 1: Peel carrots and cut into small chunks
Step 2: Place chunks into a steamer pan with just enough water visible through the steamer basket
Step 3: Steam until tender
Step 4: Do not reserve any left over water to use for thinning out the carrots if baby is under 8 months old as Nitrates may seep into the cooking water
Step 5: Place into your choice of appliance for pureeing and begin pureeing.
Step 6: Add water as necessary to achieve a smooth, thin consistency.
Nutritional Value of 100g of Carrots:
1 | Folates | 19 ug |
2 | Vitamin A | 16706 IU |
3 | Vitamin C | 5.9 mg |
4 | Vitamin K | 13.2 ug |
5 | Calcium | 33 mg |
6 | Copper | 0.045 mg |
7 | Iron | 0.3 mg |
8 | Niacin | 0.983 mg |
9 | Carotene-a | 3427 ug |
10 | Carotene-B | 8285 ug |
Remarks for Carrot Puree:
Carrots are very high in beta carotene, which is a Carotenoid. Carotenoid are a set of darkly colored pigments called pro vitamin A carotenoids that can be converted to Vitamin A. Vitamin A is essential in a developing infant’s diet.
Carrots are also easy to digest and packed full of nutrients such as Vitamin A, Vitamin C and Calcium.