Carrot Nutrition Facts

Posted by the IYD Team in Nutrition Values

Item: Carrot (raw)
Scientific name: Daucus carota subsp. sativus
Serving size analysed: 61g, medium sized carrot

Intro: We all know what carrots are, they are common vegetables and they appear in all manner of cartoons whenever a rabbit is involved! Typically they are orange, that is the type that is sold most often, but there are purple, red, white and even yellow varieties out there. I am not sure how happy I would be to sit there and gnaw on a purple carrot…

Carrots can be used to make all sorts of things, they are a common ingredient in stews and broths, carrot and coriander soup is delicious if made right, and they even feature in carrot cake, but of course most of us know them from eating them raw or having slices boiled for dinner.

The part we eat is actually a taproot that is storing sugar ready for the plant to flower in the second year of growth, but we take it out and eat it before it gets a chance to do that!

These carrot nutrition facts were kindly provided by…

U.S. Department of Agriculture, Agricultural Research Service.
USDA National Nutrient Database for Standard Reference, Release 22.
Nutrient Data Laboratory Home Page: http://www.nal.usda.gov/fnic/foodcomp/search/

…under a PD license.

Information provide for entertainment purposes only and should not be relied upon to be accurate.

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