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Carrot

carrot bunchesThe Carrot (Daucus carota) is another well-known, and very common root vegetable. These vegetables come in a variety of colours including yellow, white, purple and red, but most commonly carrots are orange. The orange part of the carrot is called the taproot, and it is also the edible part.

The carrot plant is biennial, growing leaves in a rosette formation during the spring and summer. The taproot builds up and grows, storing sugars for growth during the remainder of the current year, and into the next when it flowers. The stem, when flowering, can grow up to 1 metre tall. The flowers are white in colour and grow fruit which is referred to as a mericarp.

Nutritional Information for Carrot, raw

Nutritional value per 100 g (3.5 oz)
     
Energy 40 kcal 170 kJ    
Carbohydrates   9 g
- Sugars   5 g
- Dietary fibre   3 g
Fat   0.2 g
Protein   1 g
     
    % of Daily
Vitamin A equiv. 835 µg 93%
- ß-carotene 8285 µg 77%
Thiamine (Vit. B1) 0.04 mg 3%
Riboflavin (Vit. B2) 0.05 mg 3%
Niacin (Vit. B3) 1.2 mg 8%
Vitamin B6 0.1 mg 8%
Vitamin C 7 mg 12%
Calcium 33 mg 3%
Iron 0.66 mg 5%
Magnesium 18 mg 5%
Phosphorus 35 mg 5%
Potassium 240 mg 5%
Sodium 2.4 mg 0%
 
Percentages are relative to US recommendations for adults.

 

Also check out the Carrot Pictures, and the Carrot Classification.