Carrot
Vegetables · Apiaceae family
- 48kcal
- 0.94 gprotein
- 3.1 gfibre
Per 100 g, raw.
What 100 g is made of
- Protein 0.94 g
- Fat 0.35 g
- Carbohydrate 10.3 g
- Water and other 88.4 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium86.7 mg · 4% · #68 of 258
- Potassium280 mg · 6% · #117 of 256
- Calcium30.5 mg · 2% · #139 of 258
- Iron0.15 mg · <1% · #214 of 259
- Magnesium12.5 mg · 3% · #190 of 256
- Zinc0.24 mg · 2% · #182 of 256
- Vitamin C5.9 mg · 7% · #91 of 239
- Folate37.1 µg · 9% · #81 of 237
- Vitamin A835 µg · 93% · #7 of 237
- Vitamin B120 µg · 0% · #66 of 236
Where it comes from
- 700sThe Moors introduced the plant to Spain in the eighth century.Spain
- 1100sCultivated carrots appeared in China in the twelfth century.China
- 1600sEuropean settlers brought carrots to colonial America.Americas
Used in GlobeCooks dishes from: Asia (18), Europe (8), Africa (3)
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More vegetables
Nutrients: USDA FoodData Central (food 170393, 2258586), public domain. Identity: Wikidata Q81. Compiled by GlobeCooks.