Carrots, young, raw

Young carrots are root vegetables, described here raw, with the ends trimmed and the skin scrubbed. They provide carbohydrate and vitamin A activity, with small amounts of fat and protein. Per 100g, they contain 6g of carbohydrate, including 5.6g of sugars, and 0.5g of fat. Their vitamin A content, expressed as retinol equivalent, is 1301µg.

Carrots contain carotenoids, including beta-carotene, which the body can convert to vitamin A. Vitamin A supports normal vision, immune function and the maintenance of skin. The sugars in raw carrots occur naturally within the vegetable rather than being added. Full nutrient figures are provided in the tables below.