Carrots, raw
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 5.9 MG | 7% | |
| Thiamin | 0.1 MG | 6% | |
| Riboflavin | 0.1 MG | 4% | |
| Niacin | 1.0 MG | 6% | |
| Pantothenic acid | 0.3 MG | 5% | |
| Vitamin B-6 | 0.1 MG | 8% | |
| Folate, total | 19 UG | 5% | |
| Choline, total | 8.8 MG | 2% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 835 UG | 93% | |
| Vitamin E (alpha-tocopherol) | 0.7 MG | 4% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 13.2 UG | 11% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 33 MG | 3% | |
| Iron, Fe | 0.3 MG | 2% | |
| Magnesium, Mg | 12 MG | 3% | |
| Phosphorus, P | 35 MG | 3% | |
| Potassium, K | 320 MG | 7% | |
| Sodium, Na | 69 MG | 3% | |
| Zinc, Zn | 0.2 MG | 2% | |
| Copper, Cu | 0.0 MG | 5% | |
| Manganese, Mn | 0.1 MG | 6% | |
| Selenium, Se | 0.1 UG | 0% |
Nutrition Highlights
- Very low in calories (41 kcal per 100g), suitable for weight management.
- Very low in fat (0.2g per 100g).
- Good source of dietary fiber (2.8g per 100g).
- Rich source of Vitamin A, RAE (93% of Daily Value per 100g).
About Carrots, raw
These vibrant orange root vegetables are packed with beta-carotene, which the body converts into vitamin A—essential for healthy vision, immune function, and skin health. A single serving provides over 100% of the daily recommended intake of this nutrient. They’re also a good source of dietary fiber, which supports digestion and helps maintain steady blood sugar levels. Low in calories and nearly fat-free, they make an excellent choice for those looking to add volume and nutrients to meals without excess energy intake. Their natural sweetness comes from natural sugars, but the fiber content helps moderate their glycemic impact.
Crunchy and versatile, they’re most often enjoyed raw as a snack or in salads, where their bright color and crisp texture add appeal. They can also be grated into slaws, blended into smoothies, or roasted to bring out a deeper, caramelized flavor. In cooked dishes, they’re a staple in soups, stews, and stir-fries, and they pair well with both savory and sweet ingredients. Whether dipped in hummus, juiced for a nutrient boost, or simmered into a hearty broth, they offer both nutrition and culinary flexibility.
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