Know what’s on your plate
Carrot
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 37 kcal —
- Protein 0.7 g 1%
- Carbohydrate 6.2 g 2%
- Fat 0.4 g 1%
- Saturated fat 0.1 g 0%
- Fibre 2.9 g 10%
- Sugars 6.2 g —
- Sodium 66 mg 3%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 1632 µg 181%
- Vitamin C 7 mg 8%
- Vitamin D 0 µg 0%
- Vitamin E 0.55 mg 4%
- Vitamin K 13.2 µg 11%
- Thiamin (B1) 0.04 mg 3%
- Riboflavin (B2) 0.03 mg 3%
- Niacin (B3) 1 mg 6%
- Pantothenic acid (B5) 0.28 mg 6%
- Vitamin B6 0.12 mg 7%
- Biotin (B7) 3.4 µg 11%
- Folate (B9) 63 µg 16%
- Vitamin B12 0 µg 0%
- Choline 8.8 mg 2%
Minerals
- Calcium 24.6 mg 2%
- Iron 0.24 mg 1%
- Magnesium 9.6 mg 2%
- Phosphorus 33.1 mg 3%
- Potassium 286 mg 6%
- Zinc 0.19 mg 2%
- Copper 0.04 mg 4%
- Manganese 0.36 mg 16%
- Selenium 0.1 µg 0%
- Iodine 3 µg 2%
Similar foods
- Baby carrotraw35 kcal / 100 g
- Danish carrotswithout peel, raw25 kcal / 100 g
- Imported carrotswithout peel, raw24 kcal / 100 g
- Purple carrotraw35 kcal / 100 g
- Norwegian carrotraw25 kcal / 100 g
- Onionraw31 kcal / 100 g
- Ginger rootraw80 kcal / 100 g
- Vegetablesav, raw20 kcal / 100 g
- Cornraw88 kcal / 100 g
- Celeryraw14 kcal / 100 g
Questions about Carrot
How do you roast carrots so they caramelise?
Cut them into evenly sized batons, toss with a little oil and spread them in one layer. Roast at 200°C for 25–35 minutes, turning once, until browned at the edges and tender when pierced.
Do you need to peel carrots?
Usually not: scrub them well under running water and trim the ends. Peel older, thicker carrots if the skin is tough or blemished; peeling is also useful when you want a very smooth purée.
How should you store carrots to keep them crisp?
Remove leafy tops, which draw moisture from the roots, and keep the carrots in a bag or covered container in the fridge. If they become limp, soak them in cold water for a short time to help them crisp up.
Can you freeze carrots?
Yes. Peel or scrub, slice, then blanch in boiling water for about 2 minutes; cool quickly in iced water and drain well before freezing. Blanching helps the pieces keep their colour and texture.
What flavours go well with carrots?
Carrots pair particularly well with cumin, coriander, ginger, honey, orange and thyme. Use them in carrot soup, a roast-vegetable tray or carrot cake; grated carrot also adds crunch to slaw.
Can you eat carrot tops?
Yes, if they are fresh and thoroughly washed. Chop the feathery leaves into a herb sauce or pesto, or stir a small amount into soup; their flavour is green and slightly bitter.
Are carrots a source of vitamin A?
Yes. Carrots are a source of vitamin A, largely in the form of beta-carotene; a 100 g portion provides 1632 µg of vitamin A.
Does cooking change the nutrients in carrots?
Cooking softens the carrot and makes it easier to digest, while some vitamin C can be lost, especially with long boiling. Steaming or roasting, and using a little oil, are practical ways to prepare them.
Source: Frida (Denmark) 24 · per 100 g · carbohydrate per EU label, fibre excluded
