Carrot – Daucus carota



Carrot Quick Facts
Name: Carrot
Scientific Name: Daucus carota
Origin Southern Europe but now cultivated in Canada and United States.
Colors Orange, purple, red, black, yellow, white
Shapes Conical to cylindrical; Length: 5–50 cm; Diameter: 2–5 cm
Flesh colors Yellowy orange
Taste Sweet and fruity
Calories 41 Kcal./cup
Major nutrients Vitamin A (119.29%)
Vitamin K (11.00%)
Threonine (10.85%)
Vitamin B6 (10.62%)
Carbohydrate (7.37%)
Carrot (Daucus carota) is an edible root vegetable of the Apiaceae family that was domesticated around 1000 Ce in Central Asia. It is cultivated and consumed throughout the world, being mostly eaten raw. Five varieties of Carrots are: Nantes, Chantenay, Miniature/Baby, Imperator and Danvers. Carrot owe sweet flavor. It is also called Bird’s Nest, Bishop’s Lace, Bird’s Nest Plant, and Crow ’s Nest, Carrot, Laceflower, Devil’s Plague, Rantipole, Queen Anne ’s lace and Wild Carrot. The average Carrot weights from 50-72 grams and can be orange, purple, red, black, yellow and white.


Carrot is native to Southern Europe but now widely cultivated in Canada, United States and Western Asia. Wild carrot is believed to be domesticated around 1000 Ce in Central Asia. By the 13th century, carrots were cultivated in Northwestern Europe and China.


Carrots are herbaceous, erect herb which grows up to 30-60 cm in height. The hairy and stiff stem reaches the height of 60-200 cm. The leaves are about 22 cm long; 20 cm wide; tripinnate, finely divided and lacy, and overall triangular in shape. The white flower is yield by the plant from June-August. It is a cool season crop preferring well-drained soil.


Carrots are biennial crops grown for the tap roots which are conical to cylindrical having the length of 5–50 cm with diameter as 2–5 cm. The root color ranges from orange through purple, red, black, yellow to white but the flesh is usually yellowy orange.

Nutritional Value

Carrots are rich in Vitamin A and an abundant source of Vitamin D, C, K and E. It also possesses minerals such as calcium, potassium and magnesium. Due to the high amount of fiber, it acts as a cleansing agent. The serving size of 100 grams provides 41 calories, 4.74 grams of sugar, 9.58 grams of carbohydrate and 0.93 gram of protein. The same amount provides 3.30% of calcium needs, 6.56% of Vitamin C needs and 3.75% of iron needs per serving.

Nutritional value of Carrot
Serving Size: 1 Cup, 100 g

Calories 41 Kcal. Calories from Fat 2.16 Kcal.

Proximity Amount % DV
Water 88.29 g N/D
Energy 41 Kcal N/D
Energy 173 kJ N/D
Protein 0.93 g 1.86%
Total Fat (lipid) 0.24 g 0.69%
Ash 0.97 g N/D
Carbohydrate 9.58 g 7.37%
Total dietary Fiber 2.8 g 7.37%
Soluble dietary fiber 1.71 g N/D
Insoluble dietary fiber 1.62 g N/D
Total Sugars 4.74 g N/D
Fructose 0.55 g N/D
Glucose 0.59 g N/D
Sucrose 3.59 g N/D
Starch 1.43 g N/D

Minerals Amount % DV
Calcium, Ca 33 mg 3.30%
Iron, Fe 0.3 mg 3.75%
Magnesium, Mg 12 mg 2.86%
Phosphorus, P 35 mg 5.00%
Potassium, K 320 mg 6.81%
Sodium, Na 69 mg 4.60%
Zinc, Zn 0.24 mg 2.18%
Copper, Cu 0.045 mg 5.00%
Manganese, Mn 0.143 mg 6.22%
Selenium, Se 0.1 µg 0.18%
Fluoride 3.2 µg 0.08%

Vitamins Amount % DV
Water soluble Vitamins
Vitamin B1 (Thiamin) 0.066 mg 5.50%
Vitamin B2 (Riboflavin) 0.058 mg 4.46%
Vitamin B3 (Niacin) 0.983 mg 6.14%
Vitamin B5 (Pantothenic acid) 0.273 mg 5.46%
Vitamin B6 (Pyridoxine) 0.138 mg 10.62%
Vitamin B9 (Folate, Folic acid) 19 µg 4.75%
Folate, food 19 µg N/D
Folate, DEF 19 µg N/D
Choline 8.8 mg 1.60%
Vitamin C (Ascorbic acid) 5.9 mg 6.56%
Fat soluble Vitamins (Retinoids and Carotenoids)
Vitamin A, RAE 835 µg 119.29%
Vitamin A, IU 16706 IU N/D
Beta Carotene 8285 µg N/D
Alpha Carotene 3477 µg N/D
Betaine 0.4 mg N/D
Lycopene 1 µg 0.02%
Lutein + zeaxanthin 256 µg N/D
Vitamin E (alpha-tocopherol) 0.66 mg 4.40%
Tocopherol, beta 0.01 mg N/D
Vitamin K (phylloquinone) 13.2 µg 11.00%

Lipids Amount % DV
Fatty acids, total saturated 0.037 g N/D
Palmitic acid 16:00 (Hexadecanoic acid) 0.035 g N/D
Stearic acid 18:00 (Octadecanoic acid) 0.002 g N/D
Fatty acids, total monounsaturated 0.014 g N/D
Palmitoleic acid 16:1 (hexadecenoic acid) 0.002 g N/D
Oleic acid 18:1 (octadecenoic acid) 0.012 g N/D
Fatty acids, total polyunsaturated 0.117 g N/D
Linoleic acid 18:2 (octadecadienoic acid) 0.115 g N/D
Linolenic acid 18:3 (Octadecatrienoic acid) 0.002 g N/D

Amino Acids Amount % DV
Tryptophan 0.012 g 2.73%
Threonine 0.191 g 10.85%
Isoleucine 0.077 g 4.61%
Leucine 0.102 g 2.76%
Lysine 0.101 g 3.02%
Methionine 0.02 g N/D
Cystine 0.083 g N/D
Phenylalanine 0.061 g N/D
Tyrosine 0.043 g N/D
Valine 0.069 g 3.27%
Arginine 0.091 g N/D
Histidine 0.04 g 3.25%
Alanine 0.113 g N/D
Aspartic acid 0.19 g N/D
Glutamic acid 0.366 g N/D
Glycine 0.047 g N/D
Proline 0.054 g N/D
Serine 0.054 g N/D

Flavones Amount % DV
Luteolin 0.1 mg N/D

Flavonols Amount % DV
Kaempferol 0.2 mg N/D
Quercetin 0.2 mg N/D

*Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

Health Benefits of Carrot

Carrots are loaded with high content of beta carotene and fiber. It also possesses various antioxidant properties. Moreover, Carrots are also loaded with high amount of Vitamin A, Vitamin K, Vitamin C, pantothenic acid, vitamin B8, potassium, folate, copper, iron, and manganese. It is a rich in nutrients and minerals. It helps treat diseases and also enhances vision, hair, skin, nail etc.

Carrot – Daucus carota Facts

The carrot is a root used as a vegetable which is usually orange with a crispy texture. Taproot is an edible part of a carrot. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. It is added to the soups, salads, side dishes and snacks. Carrots are available throughout the year but its peak season is summer and fall.

Name Carrot
Scientific Name Daucus carota
Native Southern Europe but now cultivated in Canada and United States.
Common/English Name Bird’s Nest, Bishop’s Lace, Bird’s Nest Plant, Crow’s Nest, Carrot, Laceflower, Devil’s Plague, Rantipole, Queen Anne’s Lace, Wild Carrot
Name in Other Languages Afrikaans: Geelwortel
Arabic: Bazrul-Jazar
Brazil (Portuguese): Cenoura
Bulgarian: Mopkob
Catalan: Apagallums
Chinese: Chin Sun
Croatian: Mrkva
Czech: Mrkev
Dutch: Peen
Estonian: Metsporgand
Finnish: Porkkana
French: Carotte
Gaelic: Curran
Georgian: Staphilo
German: Echte Möhre
Greek: Karoto
Hebrew: Gezer
Hungarian: Étkezési Sárgarépa
Icelandic: Gulrót
Bengali: Gaajara
Gujarati: Gajar
Hindi: Gagar
Kannada: Bazrul-Jazar
Marathi: Gaajar
Mizo: Antam Bulbal
Sanskrit: Dindiramodaka
Tamil: Gajjarakkilangu
Telugu: Gajjaragedda
Urdu: Gajor
Javanese: Bortol
Madurese: Ortel
Sundanese: Bortol
Italian: Carota
Khmer: Karôt
Kirgiz: Sabiz
Korean: Hongdangmuu
Lithuanian: Morkos
Luxembourgeois: Muurt
Macedonian: Pitom Morkov
Malaysia: Karot
Maltese: Zunnarija
Majorcan: Bastanaga Borda
Nepali: Gajar
Norwegian: Dyrka Gulrot
Persian: Gazar
Bikol: Karot
Bisaya: Karot
Iloko: Karon
Spanish: Reaolacha
Tagalog: Karot
Polish: Marchew Siewna
Portuguese: Carote
Romanian: Morcov
Russian: Morkov
Serbian: Šargarepa
Slovašcina: Mrkev Obecná Pravá
Slovencina: Mrkva Obyčajná
Spanish: Acenoria
Swahili: Karoti
Swedish: Vildmorot
Thai: Khaerot
Turkish: Havuc
Vietnamese: Cà Rốt Dại
Welsh: Meddyglyn
Plant Growth Habit Biennial, herbaceous, erect herb
Growing Climate Cool season
Soil Well-drained soil
Plant Size 30 and 60 cm (1 and 2 ft.)
Stem Hairy, stiff, solid, Height: 60–200 cm (20–80 in)
Leaf Tripinnate, finely divided and lacy, and overall triangular in shape, Length: 22 cm; Width: 20 cm
Edible parts of the plants
  • Carrots are added to the stir fries, soups, sauces, stews, curries, juices and pies.
  • The tender roots are pickled.
  • Shredded carrots are used in carrot puddings, carrot cakes, preserves and jams with fruits.
  • Carrot is also blended with vegetables and fruits and served as a drink.
  • The Carotene which is extracted from the root is used to colour margarines.
  • The essential oil which is extracted from the seed is used to add flavors.
  • The leaves of the Carrot are used as leaf vegetable and eaten occasionally.
  • Carrot could be pulped, boiled, mashed, grated, puréed, fried, stewed, steamed, juiced, baked or eaten raw.
  • Carrots could be consumed raw or cooked.
Flowering Season June-August
Buds Pink
Flower White, red or purple, 2 mm
Root shape & size Conical to cylindrical; Length: 5–50 cm; Diameter: 2–5 cm
Root weight (Average) 50-72 grams
Root color Orange, purple, red, black, yellow, white
Flesh color Yellowy orange
Flavor/aroma Sweet
Fruit Taste Sweet and fruity
  • Nantes
  • Chantenay
  • Miniature/Baby
  • Imperator
  • Danvers
Season Summer and Fall
Major Nutritions Vitamin A, RAE 835 µg (119.29%)
Vitamin K (phylloquinone) 13.2 µg (11.00%)
Threonine 0.191 g (10.85%)
Vitamin B6 (Pyridoxine) 0.138 mg (10.62%)
Carbohydrate 9.58 g (7.37%)
Total dietary Fiber 2.8 g (7.37%)
Potassium, K 320 mg (6.81%)
Vitamin C (Ascorbic acid) 5.9 mg (6.56%)
Manganese, Mn 0.143 mg (6.22%)
Vitamin B3 (Niacin) 0.983 mg (6.14%)
Health Benefits
Calories in 1cup (100 gm) 41 Kcal.
Traditional uses
  • Carrot is used to treat gastric disorders, acidity and gastric ulcer.
  • Carrot is used as a diuretic, ease digestive tract and enhance uterus.
  • The infusion made from the plant is used to treat the kidney, bladder diseases, digestive disorders and dropsy.
  • Shredded carrot is used as a treatment for threadworm infection.
  • The infusion made from the leaves of Carrot is used to cure kidney stones and cystitis.
  • The infusion of Carrot seed helps to treat oedema, indigestion, flatulent and menstrual problems.
  • The people allergic to birch, mugwort, celery, spices might experience an allergic reaction to Carrots.
  • Carrot might interfere with diabetes medications and lower the blood sugar levels.
  • Carrots should not be used in excessive amounts by the children.
  • The allergic symptoms to the Carrot are swelling, asthma hives, skin rashes, diarrhea or anaphylactic reactions.
  • The patients with hypoglycemia, hormone-sensitive conditions, diabetes, or bowel obstruction should use Carrot with caution.
Other Facts
  • Usually Carrot is orange in colour but purple, white, red and yellow varieties are also found.
  • Carrot is an excellent source of Beta-carotene which is converted into Vitamin A by the human body.
  • The pigment named anthocyanin in Purple carrots acts as an anti-oxidant.
  • Carrots provide an adequate amount of fiber which helps to maintain the digestive health.

Carrot (Daucus carota) Scientific Classification

Scientific name Daucus carota
Kingdom Plantae
Subkingdom Tracheobionta
Order Apiales
Family Apiaceae
Genus Daucus L.
Species Daucus carota L.
Super division Spermatophyta
Division Magnoliophyta
Class Magnoliopsida
Sub Class Rosidae