Carrots are one of the richest in carotene of all plant foods. They offer protection from cancers and cardiovascular disease. They are also known for keeping the eyes and lungs healthy.
Carrots are one of the most nutritious root vegetables. They are an excellent source of antioxidant compounds, and the richest vegetable source of carotenes, which give them their bright orange colour. Carotene may reduce the incidence of heart disease by about 45%.
Carrots are also rich in fibre, antioxidant vitamins C and E, calcium and potassium. A chemical in carrots, falcarinol, has been shown to suppress tumours in animals by a third.

Carrots can be eaten raw or cooked and they are available in season all year long. They are low in calories: one average carrot contains about 30 calories.

Only 3% of beta-carotene in raw carrots is released during digestion when eaten raw, but this can be improved to up to 40% when cooked. Overconsumption of carrots can change the skin color into orange for a short period of time.

The lack of vitamin A can cause poor vision, especially night vision.

The darker the carrot, the more carotenes it contains.
100 g of carrots contains

• 41  Kcalories
• 0.9 g protein
• 9.6  g carbohydrate
• 2.8  g fibre
• 6 mg vitamin C
• 0.7 mg vitamin E
• 8285 mcg  carotene
• 33 mg calcium
• 320 mg  potassium
• 256 mcg Lutein/Zeaxanthin