Carrots, raw
Per 100 g, Carrots, raw provides 41 kcal, making it a relatively low-calorie food. It contains 0.93 g of protein, 9.58 g of carbohydrate and 0.24 g of fat, with 2.8 g of dietary fibre. Per 100 g it is an excellent source of vitamin A.
Full nutrition facts per 100 g
| Nutrient | Amount | %DV* |
|---|---|---|
| Protein | 0.93 g | 2% |
| Total fat | 0.24 g | 0% |
| Saturated fat | 0.03 g | 0% |
| Carbohydrates | 9.58 g | 3% |
| Fibre | 2.8 g | 10% |
| Sodium | 69 mg | 3% |
| Potassium | 320 mg | 7% |
| Calcium | 33 mg | 3% |
| Iron | 0.3 mg | 2% |
| Magnesium | 12 mg | 3% |
| Vitamin C | 5.9 mg | 7% |
| Vitamin A | 835 µg | 93% |
| Cholesterol | 0 mg | 0% |
* Percent Daily Values are based on a 2,000-calorie reference diet (FDA). Your needs may differ.
About Carrots
Carrots are a versatile root vegetable, eaten raw as a snack, grated into salads, or roasted and boiled as a side dish. Per 100 g they contain just 41 kcal, 9.58 g of carbohydrate, 2.8 g of fibre and a striking 835 mcg of vitamin A, alongside 320 mg of potassium, 33 mg of calcium, 12 mg of magnesium and 5.9 mg of vitamin C. Protein and fat are both low, at 0.93 g and 0.24 g.
The vitamin A figure stands out among common vegetables and reflects the beta-carotene that gives carrots their orange colour; this nutrient is widely recognised for its role in normal vision and skin health. Their fibre and potassium content add to the case for including carrots regularly as part of a varied vegetable intake, while their low calorie count makes them an easy way to add bulk and crunch to a meal without much energy cost. A simple tip: cooking carrots lightly, rather than eating them only raw, tends to make the beta-carotene easier for the body to absorb.