carrots
Also known as: daucus carota, gajjar, gajer, carot
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Also known as: daucus carota, gajjar, gajer, carot
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A colorful medley of carrots, parsnips, and beets, roasted until tender and caramelized. Earthy herbs and a hint of black pepper create a delicious, naturally sweet and savory side dish without any salt.
A colorful medley of carrots, parsnips, and beets, roasted to tender perfection. The natural sugars caramelize beautifully, creating a deeply flavorful and sweet side dish that needs very little salt to shine.
A wonderfully light and fluffy pilaf made with toasted millet, tender carrots, sweet peas, and aromatic thyme. This wholesome, low-sodium side dish is a fantastic gluten-free alternative to rice.
A warm and comforting slow-cooked stew with brown lentils, carrots, celery, and onions. Seasoned with bay leaf and thyme, it's a deeply satisfying one-pot meal that's both healthy and flavorful.
Yes, carrots are highly nutritious, providing only 41 calories per 100g. They are an excellent source of beta-carotene, which the body converts into Vitamin A to support immune function, skin health, and cell growth.
Carrots are rich in beta-carotene and lutein, antioxidants that help protect the eyes from oxidative damage. While they cannot correct existing vision problems, Vitamin A is essential for maintaining healthy sight and preventing night blindness.
Carrots are very beneficial for weight management because they are low in calories and have a high water content. Their soluble fiber helps increase satiety, making you feel full for longer periods.
Carrots contain about 9.6g of carbohydrates per 100g, which is higher than leafy greens. While they can be included in a keto diet in moderation, strict keto followers may need to limit their portion sizes to stay within daily carb limits.
Yes, carrots are a natural root vegetable and are 100% gluten-free and vegan. They are a safe and healthy staple for almost all dietary patterns and restrictions.
Both methods are healthy. Raw carrots provide more Vitamin C, but cooking carrots actually breaks down the tough cell walls, increasing the bioavailability of beta-carotene and making it easier for your body to absorb Vitamin A.
Yes, carrot tops are edible and highly nutritious. They have an earthy, slightly bitter flavor similar to parsley and can be used in pestos, chimichurri, or as a garnish in salads.
carrots is a versatile ingredient found in cuisines around the world. With 41 calories per 100g and 0.93 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the vegetable category with complete nutrition information.
View all vegetable →Store carrots in the refrigerator in a sealed plastic bag to retain moisture. If you buy them with the green tops attached, remove the leaves immediately, as they draw moisture away from the root and cause it to go limp.
Peeling is not necessary if you scrub the carrots thoroughly with a vegetable brush. The skin contains a significant portion of the vegetable's fiber and nutrients, though some prefer peeling for a smoother texture.
Fresh carrots should be firm and bright. If they become soft, slimy, develop dark spots, or have a pungent odor, they have spoiled. A 'white blush' on the surface is usually just dehydration and can often be fixed by soaking them in cold water.
