You are at: Home Vegetables Carrots, Turnips & Other Roots Carrots
Image of Carrots

Carrots


Selection Information


Usage: Eating fresh, salads, cooked, stir-fry, juicing.

Selection: Good quality carrots will be firm, smooth-skinned, straight-shaped and well-colored with no blemishes. The deeper the orange coloring of the carrot, the higher the beta carotene content.

Avoid: Avoid carrots that are wilting, soft, crooked, are split or are growing thin hair-like roots. Those with large green areas at the top or that have dark blemishes or brown coloring of any kind are also undesirable.

Seasonal Information


Carrots are available year-round with the peak from October through April.


Carrot Nutritional Information


Serving size 1 medium (78g)
Calories 40
Total Fat 0g
Sodium 50mg
Total Carbohydrate 9g
Dietary Fiber 3g
Protein 1g

% of U.S. RDA
Vitamin A 330%
Calcium 2%
Vitamin C 8%
Iron 0%
Low-calorie, Low-fat, Low-sodium, High in Vitamin A, Cholesterol-free.


Carrot Tips & Trivia