Carrots, old, microwaved

Carrots are root vegetables. The figures here describe mature carrots cooked by microwaving from raw. They mainly provide carbohydrate, with fibre and vitamin A activity from carotenoids such as beta-carotene. Per 100g, they contain 7.5g of carbohydrate, 2.8g of fibre and 0.2g of fat. Their vitamin A content, expressed as retinol equivalent, is 1887µg.

The body can convert beta-carotene into vitamin A, which supports normal vision and immune function. Fibre helps support normal bowel function. The sugars in carrots occur naturally within the vegetable. Added ingredients, such as butter or salt, can change the fat and salt content of the finished dish. Full nutrient figures are in the tables below.