Daucus carota var. sativus, The Carrot
Nutritional Value
Carrots are a very nutritious vegetable providing many vitamins,
minerals, and carotenoids. The storage root
of the plant is what is most often utilized for
consumption,
but in some areas the foliage is sold for use in salads.
The storage root of the plant provides the best nutrition
when consumed raw, but is often cooked within prepared dishes.
When raw, carrots provide a distinct texture, aroma, and
flavor that can seldom be matched. Their
excellent nutrition and flavor make carrots a favorite of both
children and health conscious mothers.
|
Fresh Weight (g) |
Calories |
Protein (g) |
Carbohydrates (g) |
Fiber (g) |
Fat (g) |
Vitamin A (IU) |
Vitamin C (mg) |
|
100 |
42 |
1.1 |
9.7 |
1 |
0.2 |
11000 |
8 |
|
Thiamine B-1 (mg) |
Riboflavin B-2 (mg) |
Niacin (mg) |
Vitamin B-6 (mg) |
Vitamin B-12 (mcg) |
Folic Acid (mcg) |
Pantothenic Acid (mg) |
Sodium (mg) |
|
0.06 |
0.05 |
0.6 |
--- |
--- |
--- |
--- |
47 |
|
Potassium (mg) |
Calcium (mg) |
Phosphorus (mg) |
Magnesium (mg) |
Iron (mg) |
Zinc (mg) |
Copper (mg) |
Manganese (mg) |
|
341 |
37 |
36 |
23 |
0.7 |
--- |
--- |
--- |
To find out the
different ways that humans consume carrots
click here.