Carrot Nutrition Facts and Health Benefits

Carrots, annotated

Verywell / Alexandra Shytsman 

If you like crunchy snacks, carrots are a great go-to. These veggies are packed full of nutrients like vitamin A, vitamin K, and potassium.

Although carrots are root vegetables, they are not as high in carbohydrates as other root veggies. Carrots add a pop of color and a range of beneficial nutrients to salads, soups, stews, and side dishes.

Carrot Nutrition Facts

One medium-sized carrot (61g) provides 25 calories, 0.5g of protein, 6g of carbohydrates, and 0g of fat. Carrots are an excellent source of vitamin K, fiber, and vitamin A. The following nutrition information is provided by the USDA.

  • Calories: 25
  • Fat: 0g
  • Sodium: 42mg
  • Carbohydrates: 6g
  • Fiber: 1.5g
  • Sugars: 2.9g
  • Protein: 0.5g
  • Vitamin A: 509mcg
  • Vitamin K: 8mcg
  • Potassium: 195.2mg
  • Beta carotene: 5053.8mcg


A cup (128g) of chopped raw carrots has 12.3 grams of carbohydrates, with 3.6 grams of fiber and 6.1 grams of natural sugars. The glycemic index for boiled carrots is low, ranging from 35 to 43.


Carrots have minimal amounts of fat (nearly 0g for one medium carrot and just 0.3g for a cup of chopped carrot), the majority of which is polyunsaturated.


Carrots are not particularly high in protein. A cup of carrots has just 1.2 grams of protein.

Vitamins and Minerals

Carrots are an excellent source of vitamin A—specifically beta carotene, which is responsible for their orange color. Carrots also offer potassium, calcium, magnesium, phosphorus, folate, vitamin E, and vitamin K.


One medium-sized carrot (61g) provides 25 calories, with 86% coming from carbs, 9% from protein, and 5% from fat.

One cup (128g) of chopped carrots contains 52 calories, and one cup (110g) of grated carrots has 45 calories. Cooked carrots vary only slightly in calories to raw, so long as no other ingredients have been added, such as butter. One cup (156g) of cooked, boiled, and drained carrot slices contain 55 calories.

Compared to other root vegetables, carrots are a low-calorie option. One cup of cooked, boiled parsnip slices contains 111 calories.A half-cup serving (100g) of mashed sweet potato contains 90 calories per cup and plenty of vitamin A, like carrots.


Carrots are a healthy source of carbohydrates and fiber while being low in fat, protein, and sodium. Carrots are high in vitamin A and contain good amounts of other nutrients like vitamin K, potassium, calcium, magnesium, and folate.

Health Benefits

The positive health effects of carrots can be largely attributed to their carotenoid content (vitamin A). Carrots also provide a decent amount of fiber which offers its own host of benefits.

Supports Cardiovascular Health

Carrots contain several phytochemicals with antioxidant and anti-inflammatory behaviors that help reduce the risk of heart disease. The polyphenols in carrots have been shown to increase bile secretion, which decreases cholesterol and triglyceride levels.

The fiber in carrots also assists in keeping cholesterol down. Furthermore, carrots contain about 9% of the 4,700mg recommended intake of potassium. Potassium is known to lower blood pressure levels.

Protects Eyesight

Carrots are an excellent source of vitamin A, including the carotenoids lutein and zeaxanthin. Because these compounds tend to accumulate in the retina, they are particularly helpful in preventing age-related macular degeneration, a common cause of vision loss.

Regular consumption of carrots and other orange vegetables is a good way to protect your eyes against the effects of aging and environmental damage.

Improves Dental Health

A study evaluating the rate of tooth loss in an elderly Japanese population with cognitive impairment found that higher intakes of beta carotene through carrots and other vegetables such as pickled green leafy greens, raw lettuce/cabbage, green leafy vegetables, squash, and Chinese cabbage showed a protective effect against dental issues.

Consuming vegetables with beta carotene should not replace proper oral hygiene, such as lowering added sugar intake, eating sugary foods in moderation, and regular brushing and flossing.

Prevents Cognitive Decline

The same study noting the benefits of carrots and other vegetables for tooth retention also associated this dietary pattern with cognitive benefits. Higher intakes of carrots and other nutritious veggies appear to reduce the risk of dementia. Eating cooked and raw carrots as part of an overall healthy eating habit is a proactive way to stay sharp with age.

Reduces Risk of Cancer

The vitamin A in carrots protects DNA from oxidative damage that can lead to cancer. Carrots come in many colors, including yellow, orange, red, and purple, each with various levels and types of antioxidants.

Orange carrots are high in beta carotene, yellow carrots in lutein, red carrots in lycopene, and purple carrots in anthocyanins. Purple carrot extract has been shown to protect colon cells against oxidative DNA damage by over 20%. The antioxidants in different colored carrots work throughout the body to help prevent cancer.

May Help Manage Diabetes

The beta-carotene and fiber in carrots may help manage diabetes. Beta-carotene, which is a precursor to vitamin A, protects cells from oxidative events and acts against the inflammatory process. Research shows that β-carotene acts against type 2 diabetes mellitus, cardiovascular diseases, obesity, and metabolic syndrome.

Likewise, fiber is essential for helping control blood sugar as it slows the digestion of foods, curtailing the release of sugar into the bloodstream after a meal.


Carrot food allergies are rare but possible. If you are allergic to birch tree pollen, you may also experience a cross-reactivity triggered by carrots called oral allergy syndrome. Symptoms may occur immediately or up to an hour after exposure. If you suspect an allergy to carrots or oral allergy syndrome, see an allergist to discuss your concerns.

Adverse Effects

Carrots aren't known to cause dangerous side effects, but if you eat a large quantity of them (or other foods high in beta carotene), it's possible to develop a harmless condition called carotenemia. Carotenemia is a yellowing of the skin, and it typically resolves itself shortly after you reduce your consumption of beta carotene.


There are several varieties of carrots that differ slightly in color, shape, size, taste, and preferred growing conditions. For baby carrots (which are actually just cut carrots), varieties include Baby Spike, Little Finger, Short 'n Sweet, and Minicor. Other popular carrot varieties include Orbit, Thumbelina, Royal Chantenay, Danvers, Avenger, Gold Pak, Tender Sweet, and Belgium White.

You can find carrot varieties that range in color from white, yellow, orange, red, purple, and black. Carrots are usually purchased fresh but may also be found frozen or canned. Shredded carrots are an easy add-on to salads and sandwiches.

When It's Best

You can find carrots at any time of the year due to their long shelf life. In fact, harvested carrots can last for 4 to 6 months when stored in the right conditions. Find carrots in the grocery store or your local farmers' market. Look for fresh carrots that are firm and dry, without major blemishes or signs of decay (like limpness or sliminess).

Storage and Food Safety

Remove the green tops of carrots to increase their storage life. Although carrot greens are edible, you should separate them from the carrot root to reduce moisture loss. Greens only last a few days in the refrigerator. You can store carrots in the refrigerator crisper in perforated plastic bags for several weeks.

Before eating or cutting into carrots, it's important to scrub off any outside dirt and bacteria using a vegetable brush under cool running water. Many people prefer to peel carrots, but this isn't necessary if not desired. You may preserve carrots at home with a pressure canner. You can also blanch and freeze them.

How to Prepare

Carrots may be eaten raw or cooked into a variety of dishes. Cooked carrots are a popular ingredient in soups and stews. Add freshly shredded carrots to salads or soups, or dip baby carrots in hummus.

Roasting carrots helps to bring out their natural sweetness. With a strong blender, you can make carrot juice or smoothies. Carrots may also be sliced thin and marinated as a side dish or topping.

12 Sources
Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
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  2. Harvard Medical School, Harvard Health Publishing. Glycemic index for 60+ foods.

  3. USDA, FoodData Central. Parsnips, cooked, boiled, drained, without salt.

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By Malia Frey, M.A., ACE-CHC, CPT
 Malia Frey is a weight loss expert, certified health coach, weight management specialist, personal trainer​, and fitness nutrition specialist.