Carrots

Carrots – Nutrition Facts (per 100 grams, cooked)

Calories: 35 kcal
Protein: 0.8 g
Fat: 0.2 g

• Saturated Fat: 0.04 g
• Monounsaturated Fat: 0.01 g
• Polyunsaturated Fat: 0.1 g
  Carbohydrates: 8.2 g
• Sugars: 4.7 g
• Fiber: 3.0 g
  Cholesterol: 0 mg
  Sodium: 58 mg

Vitamins in carrots

• Vitamin A: 17,033 IU (567% DV)
• Vitamin B1 (Thiamine): 0.05 mg (4% DV)
• Vitamin B2 (Riboflavin): 0.05 mg (4% DV)
• Vitamin B3 (Niacin): 0.6 mg (4% DV)
• Vitamin B5 (Pantothenic Acid): 0.3 mg (6% DV)
• Vitamin B6: 0.2 mg (10% DV)
• Vitamin B9 (Folate): 14 µg (4% DV)
• Vitamin B12: 0 µg (0% DV)
• Vitamin C: 2.8 mg (3% DV)
• Vitamin D: 0 IU (0% DV)
• Vitamin E: 0.8 mg (5% DV)
• Vitamin K: 13.2 µg (11% DV)

Minerals in carrots

• Calcium: 30 mg (2% DV)
• Phosphorus: 35 mg (5% DV)
• Magnesium: 9 mg (2% DV)
• Potassium: 235 mg (5% DV)
• Iron: 0.3 mg (2% DV)
• Zinc: 0.2 mg (2% DV)
• Selenium: 0.1 µg (0% DV)
• Copper: 0.04 mg (4% DV)
• Manganese: 0.2 mg (10% DV)

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Nutritional Benefits of Carrots

• Percent Daily Values (DV) are based on a 2,000-calorie diet.
• Extremely high in vitamin A (beta-carotene), which supports eye health, immunity, and skin health.
• Rich in fiber, aiding digestion and gut health.
• Contains vitamin K, which is important for bone health and blood clotting.
• Provides antioxidants, reducing inflammation and supporting overall health.
• Low in calories and fat, making it a great option for weight management.