Carrots, old, raw
Introduction
Carrots are a root vegetable belonging to the Apiaceae family, commonly grown for their edible taproot and used in cuisines worldwide; they can be eaten raw or cooked depending on preference and recipe. Standout features include their typically bright orange colour, which comes from high levels of beta-carotene (a provitamin A carotenoid) — some varieties also appear purple, red, yellow or white due to different pigment compositions such as anthocyanins and lutein.
Nutritionally, carrots are low in energy and provide carbohydrates (mostly sugars and fibre), small amounts of protein and negligible fat. Key micronutrients include vitamin A (from beta‑carotene), vitamin K1, vitamin C, potassium, biotin and several B vitamins (notably B6), plus antioxidant compounds such as carotenoids and polyphenols.
Nutrition Snapshot per 100g
Kcal nn kcal
Protein nn g | nn %
Fat nn g | nn %
Carbohydrates nn g | nn %
Percentages reflect this food’s Balance*
Fibre nn g
Total Sugars nn g
Saturated Fat nn g
Salt nn mg
Nutritional values are per 100g and sourced from UK CoFID data.
Carbohydrates value includes Fibre (AOAC method).
Carbohydrates value includes Total Sugars including naturally occurring sugars such as glucose, fructose, lactose or sucrose.
Balance*
The Balance value expresses how protein, carbohydrate and fat contribute to a food’s total energy.
Using CoFID data per 100g, each macronutrient is converted into energy using the standard Atwater convention (protein × 4 kcal, carbohydrate × 4 kcal, fat × 9 kcal). The energy from each macronutrient is then calculated as a percentage of the total macro energy.
This provides a simple way to see whether a food is predominantly carbohydrate-based, protein-based or fat-based.
It does not determine whether a food is “good” or “bad”, but helps visualise its macronutrient profile within a broader eating pattern.
When assessing a full meal or daily intake, portion sizes should be taken into account.
Why this matters
Understanding the structure of individual foods can help you make more confident decisions when adjusting to a health diagnosis or long-term condition.
If you are organising meals, tracking intake or reflecting on patterns, you may find the Aardelia digital journals helpful.