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Fruit & vegetables

Carrots

Carrots nutrition per 100 g, based on the raw edible portion. Values vary naturally by variety and freshness.

Nutrition per100 g

41kcal

173 kJ

DETAILED OVERVIEW

Nutrition facts

Macros

Protein0.9 g

2% RI*

Carbohydrates9.6 g

4% RI*

Fat0.2 g

0% RI*

Saturated fat0.0 g

0% RI*

Fibre2.8 g

11% RI*

Sugars4.7 g

5% RI*

Vitamins

Vitamin C5.9 mg

7% RI*

Vitamin E0.7 mg

6% RI*

Vitamin K13.2 µg

18% RI*

Vitamin B60.1 mg

10% RI*

Folate19.0 µg

10% RI*

Minerals

Calcium33.0 mg

4% RI*

Iron0.3 mg

2% RI*

Magnesium12.0 mg

3% RI*

Phosphorus35.0 mg

5% RI*

Potassium320.0 mg

16% RI*

Sodium69.0 mg

3% RI*

* Reference intake for an average adult. Values may vary by variety, producer and preparation.

GOOD TO KNOW

The whole story
behind carrots

Nutrition is rarely simply “good” or “bad”. Here is the balanced picture to help you decide what fits your diet.

THE UPSIDE

Why it can be a great choice

Provides 2.8 g of fibre per 100 g, which supports normal digestion and helps meals feel filling.
Contributes potassium (320 mg per 100 g), which supports normal muscle and nerve function.
Its high water content can help add volume and hydration to meals.

THE DOWNSIDE

What to keep in mind

Raw portions may cause digestive discomfort in sensitive people; cooking often improves tolerance.
Nutrient values vary by variety, freshness and cooking method.
It should complement, not replace, a varied diet with adequate protein, fats and other food groups.