Know what’s on your plate
Carrots
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 41 kcal —
- Protein 0.9 g 2%
- Carbohydrate 6.8 g 2%
- Fat 0.2 g 0%
- Saturated fat 0 g 0%
- Fibre 2.8 g 10%
- Sugars 4.7 g —
- Sodium 69 mg 3%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 835 µg 93%
- Vitamin C 5.9 mg 7%
- Vitamin D 0 µg 0%
- Vitamin E 0.66 mg 4%
- Vitamin K 13.2 µg 11%
- Thiamin (B1) 0.07 mg 6%
- Riboflavin (B2) 0.06 mg 4%
- Niacin (B3) 0.98 mg 6%
- Pantothenic acid (B5) 0.27 mg 5%
- Vitamin B6 0.14 mg 8%
- Folate (B9) 19 µg 5%
- Vitamin B12 0 µg 0%
- Choline 8.8 mg 2%
Minerals
- Calcium 33 mg 3%
- Iron 0.3 mg 2%
- Magnesium 12 mg 3%
- Phosphorus 35 mg 3%
- Potassium 320 mg 7%
- Zinc 0.24 mg 2%
- Copper 0.05 mg 5%
- Manganese 0.14 mg 6%
- Selenium 0.1 µg 0%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 41 | 0.9 g | 6.8 g | 0.2 g |
| 1 × cup chopped | 128 g | 52 | 1.2 g | 8.7 g | 0.3 g |
| 1 × cup grated | 110 g | 45 | 1 g | 7.5 g | 0.3 g |
| 1 × cup strips or slices | 122 g | 50 | 1.1 g | 8.3 g | 0.3 g |
| 1 × large (7-1/4" to 8-/1/2" long) | 72 g | 30 | 0.7 g | 4.9 g | 0.2 g |
| 1 × medium | 61 g | 25 | 0.6 g | 4.1 g | 0.1 g |
| 1 × small (5-1/2" long) | 50 g | 21 | 0.5 g | 3.4 g | 0.1 g |
| 1 × slice | 3 g | 1 | 0 g | 0.2 g | 0 g |
| 1 × strip large (3" long) | 7 g | 3 | 0.1 g | 0.5 g | 0 g |
| 1 × strip medium | 4 g | 2 | 0 g | 0.3 g | 0 g |
| 2 × cup chopped | 256 g | 105 | 2.4 g | 17 g | 0.6 g |
| ½ × cup chopped | 64 g | 26 | 0.6 g | 4.3 g | 0.2 g |
Similar foods
- Baby carrotraw35 kcal / 100 g
- Imported carrotswithout peel, raw24 kcal / 100 g
- Danish carrotswithout peel, raw25 kcal / 100 g
- Carrot bunchedraw31 kcal / 100 g
- Purple carrotraw35 kcal / 100 g
- Cornraw88 kcal / 100 g
- Celeryraw14 kcal / 100 g
- Vegetablesav, raw20 kcal / 100 g
- Onionraw40 kcal / 100 g
- Pumpkinraw26 kcal / 100 g
Questions about Carrots
Do you need to peel carrots before cooking them?
No. Scrub them well under running water and trim the ends; peeling is mainly useful if the skin is marked or tough. For a smooth purée, peeling can make the finish more even.
How do you roast carrots so they caramelise rather than steam?
Cut them into similar-sized batons, dry them, then toss with a little oil and spread them in one layer on a hot tray. Roast at 220 °C for about 25–35 minutes, turning once; crowding the tray makes them soften without browning.
How long do carrots take to boil?
Sliced carrots usually take 5–8 minutes in boiling water; whole small carrots take about 10–15 minutes. They are ready when a knife slips into the thickest part with slight resistance.
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 go limp, soak them in cold water for a short time to help restore their crunch.
What can you make with carrots besides soup?
Grated carrots work well in carrot cake, slaw and salads; sliced carrots are a classic base for stews and casseroles. For a simple side, roast them with cumin and finish with lemon or chopped herbs.
Can you eat carrots raw?
Yes: scrub them and eat them whole, grated or cut into sticks. For young children, avoid hard round pieces; offer finely grated carrot or cook it until soft enough to squash easily.
Are carrots a good source of vitamin A?
Yes. Carrots are notably rich in beta-carotene, which your body can convert to vitamin A; a 100 g portion provides 835 µg of vitamin A.
Are baby carrots different from ordinary carrots?
Baby carrots are usually ordinary carrots cut and shaped into small pieces, rather than a separate miniature variety. They are convenient for snacking, but whole carrots are just as suitable when cut into sticks.
Source: USDA FoodData Central 170393 · per 100 g · carbohydrate per EU label, fibre excluded
