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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fresh carrots typically last 2 to 3 weeks in the refrigerator if stored in a plastic bag in the crisper drawer.
Peeling is optional. If the carrots are organic or well-scrubbed, the skin is perfectly edible and contains many nutrients.
It is best to blanch carrots in boiling water for 2-3 minutes before freezing to preserve their texture and color.
Discard carrots that are limp, slimy, have dark spots, or show signs of mold.
Parsnips, sweet potatoes, or butternut squash are excellent substitutes depending on the dish.
While raw carrots provide more Vitamin C, cooking carrots actually makes the beta-carotene more bioavailable for your body.
Limpness is usually due to moisture loss. You can often revive them by submerging them in an ice-water bath for 30 minutes.
Carrots contain about 4.7g of sugar per 100g, which is higher than some greens but still low enough for most diets in moderation.
medium 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.
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