Nutrition
Raw carrots are 88% water, 9% carbohydrates, 0.9% protein, 2.8% dietary fiber, 1% ash and 0.2% fat.[64] Carrot dietary fiber comprises mostly cellulose, with smaller proportions of hemicellulose, lignin and starch.[61] Free sugars in carrot include sucrose, glucose, and fructose.[64]
The carrot gets its characteristic, bright orange colour from β-carotene, and lesser amounts of α-carotene, γ-carotene, lutein, and zeaxanthin.[65] α- and β-carotenes are partly metabolized into vitamin A,[66][67] providing more than 100% of the Daily Value (DV) per 100 g serving of carrots (right table). Carrots are also a good source of vitamin K (13% DV) and vitamin B6 (11% DV), but otherwise have modest content of other essential nutrients (table).[64]
| Carrot | Gajar | Gajaru gadda | gajjari | Gajar |
