Carrots, old, raw

Carrots are root vegetables; the figures here describe mature carrots eaten raw. The data cover UK-grown autumn and winter carrots, with the tops and ends removed, both peeled and unpeeled. They mainly provide carbohydrate and fibre, alongside vitamin A activity from carotenoids. Per 100g, they contain 7.7g carbohydrate, 3.9g fibre and 1961µg vitamin A, expressed as retinol equivalent.

Carotenoids such as beta-carotene can be converted by the body into vitamin A, which supports normal vision, immune function and the maintenance of skin. Fibre helps support normal bowel function. The sugars in whole raw carrots occur naturally, and their salt and saturated fat content is low. Full nutrient figures are in the tables below.