Carrot nutrition has been discussed here. Raw carrots are an excellent source of vitamin A and potassium; they contain vitamin C, vitamin B6, thiamine, folic acid, and magnesium.

Carrot is valued as food family because it is rich source of the fat soluble hydrocarbon, C40 H56, the beta form of which is the precursor of Vitamin A.

Analysis of the edible portion of carrot gave the following composition

(per 100 gm of edible part):

• Moisture – 86%

• Protein – 0.9%

• Fat – 0.1%

• Fiber – 1.2%

• Carbohydrates – 10.7%

• Mineral matter – 1.1%

• Calcium – 80 mg

• Phosphorus – 530 mg

• Iron –2.2 mg

• Nicotinic acid – 5 mg

• Vitamin C – 3 mg

• Also contains Beta-carotene in good amount and

• Vitamin B-complex

Carrot nutrition information given here will be helpful in comparing carrot with other high nutritional fruits and vegetables. The protein content of carrot tends to decrease and the total carbohydrate content tends to increase with growth. Sucrose, glucose and starch are present. Vitamin C is present in the form of a protein-ascorbic acid complex. Vitamin D, a substance with the characteristics of vitamin E and a phosphor lipid of vitamin reactions corresponding to vitamin A and D containing calcium, phosphorus and nitrogen in organic linkage are also present.

Cooking brings about a considerable loss in the nutrient value of carrots. There is a loss in total solids, total nitrogen, sugars and ash constituents. Ascorbic acid is partially oxidized and a part of vitamin D is also lost. So steam cooking is better.


Cooked carrots are an excellent source of vitamin A, a good source of potassium, and contain vitamin B6, copper, folic acid, and magnesium. The high level of beta-carotene is very important and gives carrots their distinctive orange color.

Calories – 27

Fat < 1 g

Saturated Fat – 0 g

Cholesterol – 0 mg

Carbohydrate – 6 g

Protein – 1 g

Dietary Fiber – 2 g

Sodium – 45 mg

Vitamin A – 13,418 I.U.

Vitamin B6 < 1 mg

Manganese <1 mg

Potassium – 183 mg

Carotenoids – 10,138 micrograms


Carrots should be washed and scraped lightly. Depending on use, they can be cut into rounds, segments, dice, slices, sticks, matchsticks or left whole. The green tops can be used for soup. Carrots are used in making stocks, soups or stews. They can be eaten raw or canned or frozen.

Carrot products like carrot juice, carotene concentrates, carrot oil etc. are prepared by canning and dehydration. Both canning and dehydration have been used for preserving carrots. The carotene content of the canned carrot is slightly affected by storage for six month, Vitamin B1 and B2 are better retained but there is loss of vitamin C. It is stored in cans after pressure cooking and oven cooking.

For dehydration, carrots are subjected to steam blanching for 5 to 7 minutes. The sliced material is dipped in a solution of sulfur dioxide before blanching, as this treatment improves color retention in dehydrated products. Carrots are dried to 5% moisture or less and packed in containers with nitrogen. The dehydrated product retains most of the vitamins.

Carrot juice is prepared by pressing carrots. After routine treatment, juice is stored and remains fresh for over a year. It retains all the vitamins and minerals.

Beta-carotene concentrates are prepared from fresh or dried carrots. The juice free carrots are macerated and digested with alkali under pressure and the carotene is extracted with mineral oil.

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