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Vegetables

Carrots (Mature) Nutrition Facts

Carrots (Mature) are a vegetable whose variety, edible portion, and raw or cooked state affect its composition. They provide dietary fiber and potassium.

Calories48

Protein0.9 g

Carbs10.3 g

Fat0.4 g

ProteinCarbsFat

Nutrition for 100 g

Calories48 kcal

Protein0.9 g

Total Fat0.4 g

Carbohydrates10.3 g

Fiber3.1 g

Sodium87 mg

Total Sugars4.74 g

Source: USDA FoodData Central, record 2258586

Nutrients

Full nutrient profile

Proximates

Water87.72 g

Nitrogen0.1506 g

Protein0.94125 g

Total lipid (fat)0.3506 g

Ash0.7206 g

Carbohydrates

Carbohydrate, by difference10.26755 g

Fiber, total dietary3.095 g

Starch1.43 g

Fructose0.55 g

Lactose0 g

Sucrose3.59 g

Glucose0.59 g

Maltose0 g

Sugars, Total4.74 g

Galactose0 g

Minerals

Calcium, Ca30.48 mg

Iron, Fe0.1504 mg

Magnesium, Mg12.45 mg

Phosphorus, P39.81 mg

Potassium, K279.6 mg

Sodium, Na86.65 mg

Zinc, Zn0.2364 mg

Copper, Cu0.06148 mg

Manganese, Mn0.1301 mg

Selenium, Se0 ug

Fluoride, F3.2 ug

Vitamins and other components

Thiamin0.065 mg

Riboflavin0.095 mg

Niacin1.406 mg

Vitamin B-60.1456 mg

Biotin2.22 ug

Folate, total37.06 ug

Folic acid0 ug

Vitamin D (D2 + D3), International Units0 iu

Vitamin K (Dihydrophylloquinone)0 ug

Vitamin K (phylloquinone)13.2 ug

Tocopherol, delta0 mg

Tocotrienol, gamma0 mg

Tocotrienol, delta0 mg

Vitamin C, total ascorbic acid5.9 mg

Vitamin E (alpha-tocopherol)0.66 mg

Tocopherol, beta0.01 mg

Tocopherol, gamma0 mg

Tocotrienol, alpha0.01 mg

Tocotrienol, beta0 mg

Pantothenic acid0.273 mg

Choline, total8.8 mg

Betaine0.4 mg

Retinol0 ug

Vitamin B-120 ug

Carotene, beta8285 ug

Carotene, alpha3477 ug

Lycopene1 ug

Lutein + zeaxanthin256 ug

Folate, DFE19 ug

Cryptoxanthin, beta0 ug

Folate, food19 ug

Vitamin A, RAE835 ug

Vitamin A, IU16706 iu

Vitamin B-12, added0 ug

Vitamin E, added0 mg

Vitamin D (D2 + D3)0 ug

Lipids

Fatty acids, total saturated0.032 g

Fatty acids, total polyunsaturated0.102 g

MUFA 18:10.011 g

PUFA 18:20.1 g

SFA 16:00.03 g

Fatty acids, total monounsaturated0.012 g

Cholesterol0 mg

PUFA 20:2 n-6 c,c0 g

PUFA 20:30 g

SFA 15:00 g

SFA 18:00.002 g

SFA 20:00 g

PUFA 18:30.002 g

PUFA 20:40 g

PUFA 18:40 g

MUFA 20:10 g

MUFA 22:10 g

SFA 4:00 g

SFA 6:00 g

SFA 10:00 g

Fatty acids, total trans0 g

SFA 8:00 g

SFA 12:00 g

SFA 14:00 g

PUFA 22:6 n-3 (DHA)0 g

SFA 22:00 g

MUFA 14:10 g

MUFA 16:10.002 g

PUFA 20:5 n-3 (EPA)0 g

PUFA 22:5 n-3 (DPA)0 g

SFA 17:00 g

SFA 24:00 g

MUFA 17:10 g

MUFA 15:10 g

Amino acids

Isoleucine0.077 g

Leucine0.102 g

Lysine0.101 g

Cystine0.083 g

Valine0.069 g

Arginine0.091 g

Histidine0.04 g

Aspartic acid0.19 g

Serine0.054 g

Tryptophan0.012 g

Threonine0.191 g

Methionine0.02 g

Phenylalanine0.061 g

Tyrosine0.043 g

Alanine0.113 g

Glutamic acid0.366 g

Glycine0.047 g

Proline0.054 g

Other bioactive components

Alcohol, ethyl0 g

Caffeine0 mg

Theobromine0 mg

Interesting fact

Heat Unlocks the Orange

The beta-carotene in carrots sits inside tough cell walls, and the body absorbs only 10-30% of it from raw food. Cooking and heat treatment break those walls down and raise how much makes it through.

Source: NIH Office of Dietary Supplements

Practical guidance

How to choose and store Carrots (Mature)

How to choose

Choose firm, unbruised produce with no soft spots or damage. If buying pre-cut or bagged, pick only packs kept refrigerated or on ice.

Storage

Refrigerate perishable produce at 40°F (4°C) or below, and refrigerate anything pre-cut or packaged. Wash under running water just before eating.

100 g

P 0.9gC 8.6gF 0.2g

Cook with it

334 kcal · P 17.9 g · C 62 g · F 1.8 g

1 serving120 min

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Carrots (Mature) Nutrition Facts

Nutrition for 100 g

Full nutrient profile

Heat Unlocks the Orange

How to choose and store Carrots (Mature)

How to choose

Storage

Packaged carrots: how processed is it?

Related foods

Carrots (Baby)

Carrots (Frozen)

Squash (Winter)

Squash (Winter, Acorn)

Onions (Red)

Beets

Onions (Yellow)

Rutabaga

Recipes with Carrots (Mature)

Glazed Carrots and Cranberries

Roasted Root Vegetables

Skillet Greens with Carrots

Roasted Parsnips and Carrots

Glazed Carrots

Sweet Potato and Orange Muffins

Turkey Stew

Lentil Barley Soup

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