Nutritional information

Carrots are an excellent source of alpha and beta carotenes and lycopene which are linked to cancer protection.

They are especially rich in vitamin A. One medium carrot supplies enough beta-carotene for the body to make two days supply of vitamin A. They also supply useful amounts of fibre, vitamin C, and B group vitamins.

Beta-carotenes assist in the immune system’s fight against disease and are linked to cancer prevention.

They work together with vitamin A to bolster the immune system. Beta-carotene is also a potent antioxidant fighting free radicals and helping to prevent them from causing membrane damage, DNA mutation, and lipid (fat) oxidation, all of which may lead to diseases that we consider “degenerative.”

Carrots are also rich in enzymes which spark the hundreds of thousands of chemical reactions that occur throughout the body. They are essential for the digestion and absorption of food, for the conversion of foodstuffs into body tissue, and for the production of energy at the cellular level.

Nutrition chart

Raw - serving size: 1 carrot - 100g

per serving
% Daily
intake per
per 100g
Energy (kJ/Cal) 106/25 1% 106/25
Protein (g) 0.6 1% 0.6
Fat, total (g) 0.4 0.6% 0.4
- saturated (g) 0.1 0.4% 0.1
Carbohydrate (g) 3.5 1% 3.5
- sugars (g) 3.3 4% 3.3
Dietary fibre (g) 2.7 9% 2.7 Contains Dietary Fibre
Sodium (mg) 33 1% 33
Vitamin A Equiv. (µg) 1000 133% RDI* 1000 A good source of Vitamin A Equiv.
Vitamin C (mg) 5.9 15% RDI* 5.9 A source of Vitamin C
Niacin 1 10% RDI* 1 A source of Niacin
Potassium (mg) 230 230 Contains Potassium
Vitamin B6 (mg) 0.14 9% RDI* 0.14
Folate (µg) 17 9% RDI* 17

Percentage Daily Intakes are based on an average adult diet of 8700 kJ. Your daily Intakes may be higher or lower depending on your energy needs. *Recommended Dietary Intake (Average Adult). Source: The Concise New Zealand Food Composition Tables, 10th Edition, Plant & Food Research - 2014

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