per 100 grams
Carbohydrates 9.6 g
Proteins 0.9 g
Fats 0.2 g
Water 88.3 g
Fiber 2.8 grams
Starch 1.4 grams
Trans Fats 0 ug
Cholesterol 1.4 ug
Ash 1 grams


41 Calories per 100g

Carrots – the sweet, orange root vegetable – are one of the most popular and widely used foods in the world. But there’s much more to carrots than their great taste and color. Carrots are an incredibly versatile vegetable, packed with vitamin A, fiber, antioxidants and other important nutrients.


The exact origin of carrots is unknown, though most believe they originated in Persia sometime during the 10th century. From there, they spread to Europe and North America, where they have been widely consumed ever since. Carrots were a popular vegetable during the Middle Ages, with many Europeans believing them to be a cure all tonic. Even today, carrots are still widely used in cooking and eating, though in more modernized forms than their original Middle Ages counterparts.

Nutritional Properties

Carrots are an excellent source of Vitamin A and Beta-Carotene. Vitamin A helps maintain proper eye sight and can even help protect against age-related vision loss. Beta-Carotene, on the other hand, is converted into Vitamin A in the body and can help to protect against some forms of cancer, heart disease, and stroke. Carrots are also a good source of dietary fiber, vitamin C, potassium, iron and several other important antioxidants and nutrients. Plus, since carrots are very low in calories, they make for a healthy snack or side dish.


Carrots are an incredibly versatile vegetable that can be used in a variety of ways. Of course, carrots can be eaten raw, cooked, or even juiced. If cooked, carrots can be boiled, steamed, roasted, fried, or even included in soups and stews. Carrots can also be grated and used in salads and slaws. Additionally, carrots can be added to sweet and savory dishes, desserts, smoothies and even baked goods.

Health Benefits

Carrots are packed with nutrients and provide numerous health benefits. As mentioned above, carrots are an excellent source of Vitamin A and Beta-Carotene, both of which are linked to improved eye sight, cell growth, reproduction, and immune system function. Plus, carrots contain a wide variety of antioxidants, including polyphenols and carotenoids, which help to protect against free radical-induced damage and can even help slow the aging process. Additionally, research suggests that carrots may help reduce cholesterol, aid in digestion and even help to support healthy bones and teeth.

Tips for Eating Carrots

Eating carrots is a great way to get your daily dose of essential vitamins and minerals. Here are some tips for making the most of this amazing vegetable:

• Buy organic when possible - since carrots are typically peeled before eating, look for organic varieties to minimize exposure to pesticides and other chemicals.

• Store carrots without washing - wiping them off lightly with a damp cloth is all you need to do.

• Cook or bake carrots - boiling, roasting and baking make carrots especially sweet and delicious.

• Parboil them first - parboiling carrots helps to bring out their sweetness and softens them for later cooking.

• Don’t discard the tops - you can use the green tops to make a soup stock or as a garnish.

• Choose the right variety - baby carrots are sweeter and often more tender than their regular-sized counterparts.


Carrots are a tasty and nutritious vegetable that can be cooked and eaten in a variety of ways. They’re an excellent source of Vitamin A and Beta-Carotene and a good source of fiber, Vitamin C, potassium, and other antioxidants and nutrients. Plus, research suggests that carrots may help reduce cholesterol, support healthy bones and teeth, aid digestion, and even help protect against cancer, heart disease, and stroke. So the next time you’re looking for a delicious and nutritious snack or side dish, don’t forget to add carrots to your list!