Carrot: 11 Health Benefits, 8 Types and Colors with Nutrition Value

Carrot is a universal favorite vegetable, found in almost every cuisine around the world. But what makes this crunchy root vegetable so beloved? What are the benefits of eating it? Carrot is packed with essential vitamins and minerals, such as vitamin A, vitamin K, potassium, and folate. It is also low in calories and fat, making it a great choice for weight loss. Plus, it’s high fiber content keeps you full and helps regulate digestion. It is a rich source of beta-carotene, which is converted to vitamin A in the body. Carrot is packed with antioxidants, which can help reduce inflammation and protect cells from damage caused by free radicals. This can help reduce your risk of developing certain types of cancer, such as colon, prostate, and breast cancer.

Carrot Nutrition Facts and Calories Chart

It is a popular root vegetable that is packed full of nutritional goodness. It is a great source of beta carotene, fiber, vitamin K, potassium, and antioxidants. The vitamin A in it is great for your skin, as it helps keep it looking youthful and glowing. Eating carrot can also help protect your skin from sun damage. Eating carrot can help promote good eye health, reduce cholesterol, and improve digestion. Vitamin A is essential for healthy eyes and vision, and eating carrot can help reduce your risk of developing night blindness and other vision problems. It is also low in calories and fat, making it an excellent addition to any healthy diet. Carrot can be eaten raw, cooked, steamed, or juiced. It’s sweet flavor make it a versatile and delicious vegetable that can be enjoyed in a variety of dishes. Nutritional value per 100 g:

  • Biotin: 0 
  • Calcium: 34 mg 
  • Carbohydrates (Carbs): 8.5 g 
  • Chloride: 71 mg 
  • Cholesterol: 0 mg 
  • Choline: 12.7 mg 
  • Chromium: 0 
  • Copper: 0.1 mg 
  • Dietary Fiber: 2.8 g 
  • Energy (Calories): 41 kcal 
  • Fat: 0.2 g 
  • Iodine: 0 
  • Iron: 0.4 mg 
  • Magnesium: 16 mg 
  • Manganese: 0.2 mg 
  • Molybdenum: 0 
  • Pantothenic Acid: 0.2 mg 
  • Phosphorus: 29 mg 
  • Potassium: 320 mg 
  • Protein: 0.9 g 
  • Saturated fat: 0.1 g 
  • Selenium: 0 
  • Sodium: 68 mg 
  • Sugars: 4.7 g 
  • Vitamin A: 9377 IU 
  • Vitamin B1 (Thiamin): 0.1 mg 
  • Vitamin B2 (Riboflavin): 0.1 mg 
  • Vitamin B3 (Niacin): 0.7 mg 
  • Vitamin B5 (Pantothenic Acid): 0.2 mg 
  • Vitamin B6: 0.2 mg 
  • Vitamin B9 (Folate / Folic Acid): 25 µg 
  • Vitamin B12: 0 
  • Vitamin C: 5.9 mg 
  • Vitamin D: 0 
  • Vitamin E: 0.2 mg 
  • Vitamin K: 16.4 µg 
  • Water: 88.3 g 
  • Zinc: 0.2 mg

Carrot In India

Carrots were first used as medicinal herbs rather than as vegetables, and they have the dual purpose of acting as therapeutic agents, and providing the best source of beta carotene which is a form of vitamin A in the human diet. They are useful in the treatment of asthma, bad breath, burns, cholesterol, constipation, diarrhea, fatigue, hot flashes, hypoglycemia, nervousness, weakness. Dried carrot powder will restore energy, and can help to treat infections, glandular problems, headaches, or joint problems.

  • Scientific Binomial: Daucus carota
  • Common English: Cultivated Carrot / Queen Anne’s Lace / Bird’s Nest / Bees’ Nest Plant
  • Ayurvedic: Gaajara / Garjara / Granjana
  • Unani: Gaajar
  • Sanskrit: Dindiramodaka / Gajara / Gajida / Garijara
  • Hindi / Urdu: Gajar
  • Bengali: Gajor
  • Marathi: Gajar
  • Telugu: Gajjara-gedda
  • Tamil: Gajjarakkilangu / Karttukkilangu / Mangal Mullangi
  • Gujarati
  • Kannada: Gajjari / Gajjara Gadde
  • Malayalam: Carrot
  • Oriya
  • Punjabi / Sindhi
  • Assamese
  • Kashmiri
  • Konkani
  • Manipuri
  • Dogri
  • Bhojpuri

8 Types and Colors of Carrots

  1. Orange: The most common type of carrots found in grocery stores and markets. They range in size from small to large and are typically sweet and crisp. Orange carrots contain beta-carotene, which gives them their characteristic color.
  2. Purple: Contain anthocyanins, which give them their deep purple color. They are slightly sweeter than orange carrots and offer unique culinary and nutritional benefits.
  3. Yellow: Have a mild, sweet flavor and a bright yellow color. They are often used in culinary applications and can be found in specialty markets or grown in home gardens.
  4. White: Have a crisp texture and a slightly milder flavor compared to orange carrots. They are less common but can be found in some markets and grocery stores.
  5. Red: Contain lycopene, which gives them their reddish hue. They have a slightly different flavor compared to orange carrots and are often used for their vibrant color in culinary dishes. Red carrots are also rich in lycopene, the same antioxidant found in tomatoes. They have a reddish hue throughout the root, though the shade may vary.
  6. Black: Have a dark purple to almost black color and are rich in anthocyanins, similar to purple carrots. They are less common but gaining popularity for their unique appearance and potential health benefits.
  7. Baby: Small, immature carrots that are harvested early. They are often sold in bunches or as snack-sized carrots and have a tender texture and sweet flavor.
  8. Heirloom: Encompass a wide range of carrot varieties that have been passed down through generations. They come in various shapes, sizes, and colors and often have unique flavors and characteristics.

11 Home Remedies With Carrot

Carrots around the world grow in all shapes and colors. Westerners would mistake the Asian types, with their bulbous purple red roots, for beets. Other colors are pale and deep yellow, orange red, purple and white. The roots range from spherical to cylindrical. One variety in the Far East grows up to a yard long. But whatever is the color and shape of carrot, the uses are almost the same.

1. Kidney Strengthener

Wild carrot also known as Queen Annes Lace, is a diuretic, that acts as a urinary antiseptic which is why it is a treatment for cystitis, kidney stones, prostatitis. It is also effective for gout and rheumatism.

2. Skin Care

  • Chapped Skin: It repair bruises and chapped skin. Grated carrot applied directly to cracked nipples will heal and soothe the pain.
  • Minor Cuts: Raw, grated, cooked, or mashed roots of this vegetable can be applied to wounds, cuts, inflammations, and abscesses to discourage infection and encourage healing. Applying carrot juice is beneficial when applied on burned or swelled skin.
  • Poison Ivy: In case of poison oak or ivy, drink only carrot juice for 24 hours.

3. Women’s Health

  • Anemia: Carrot is rich in iron, a good blood builder. It is used in the Ayurvedic treatment of most anemic. For anemia, a combination of pomegranate, cranberry, beet and carrot juice is effective.
  • Fertility: This root vegetable is also good for fertility. Consider drinking vegetable juices made from beet, carrot, and spinach three times a week. Since juices are sweet, dilute them with 50% water.
  • Menopausal Tension: Carrot seeds have also been found valuable in menopausal tension. A teaspoonful of the seeds should be boiled in a glassful of cow’s milk for about 10 minutes and taken daily as a medicine in this condition.

4. Controls Cholesterol

A diet supplemented by raw carrot each day helps to lower cholesterol in the body. It’s recommended that you eat a carrot salad or munch on a carrot every time you consume greasy food. Red variety is good to treat minor eye conditions, eat them daily.

5. Mouth Wash

Carrot tops has strong antiseptic action and can be used as an effective mouth wash and gargle in tea form. Bring 3 cups of water to a boil, adding 1/2 cup chopped carrot tops. Simmer for 20 minutes, steeping another 30 minutes. Strain and store in refrigerator. Rinse and gargle mouth each morning with some.

6. Digestive Health

Cooked carrots are good to treat diarrhea in infants. Carrot soup is a traditional home remedy for infant diarrhea. OR Cook some carrots until they’re soft, then drop them in a blender with a little water and puree into a baby-food consistency. Eat a quarter to a half-cup each hour. It soothes the bowel and the digestive tract . Also slows down bacterial growth and provides nutrients that are lost during the attack. It is also soothing source of pectin. Carrots also clear up constipation as well. This root promote some looseness of the stool, while grains and leaves increase bowel gas.

7. Quit Smoking

It is also helpful to quit smoking addiction. Whenever crave a cigarette just grab a stick of carrot and eat, it is best option to knock the nicotine habit. 2-3 carrots a day works, as the sweet taste of this root satisfies the crave of cigarette.

8. Improves Memory

It contain carotene. Carotene are good for memory. It also enhance pitta, which brings sharpness of recall. Drink carrot or beet juice, both of which are blood builders and will help improve memory.

9. Asthma

Some folk remedies suggest that, eating boiled root of this vegetable and drinking the warm broth thereof as a “seldom fail” remedy for relieving asthma. Lukewarm carrot juice also has a similar effect.

10. Hypoglycemia

This vegetable contain high amounts of the anti-cancer nutrient, beta-carotene. Equal parts of carrot and pineapple juice make a nice energy drink for those with hypoglycemia. This root along with beets and parsnips, are also good for hypoglycemia. Drink fresh, raw carrot juice daily to energize and cleanse the body. It will help to relieve the effects of stress and fatigue, and boost the body after illness.

11. Eyes Health

Carrots are often associated with good eye health due to their high beta-carotene content, which is converted into vitamin A in the body. Vitamin A plays a crucial role in maintaining healthy vision, particularly in low light conditions.

  • Vitamin A: The retina of the eye contains light-sensitive cells called rods and cones. Vitamin A is a component of rhodopsin, a protein in the rods that helps the eyes to adapt to dim light. This is essential for night vision. Without enough vitamin A, the eye cannot produce enough rhodopsin, which may lead to night blindness.
  • Antioxidants: Carrots also contain antioxidants such as lutein and zeaxanthin, which are believed to help protect the eyes from harmful light and reduce the risk of age-related macular degeneration, a common cause of vision loss.

Side Effects and Precautions

Eating an excessive quantity may cause the skin to yellow temporarily. Carrot seeds are a nerve tonic and will also induce abortion; avoid during pregnancy.


Q. Are carrots healthier when raw or cooked?

Both raw and cooked offer various health benefits, but they provide different nutritional profiles and advantages:

  • Raw: Retain more of their water-soluble vitamins, such as vitamin C and certain B vitamins, which can be lost during cooking. Some people prefer the crunchy texture and freshness of raw carrots, which can be a satisfying snack or addition to salads and vegetable platters. Raw carrots are low in calories and can be a good option for those watching their calorie intake.
  • Cooked: Can increase the availability of certain antioxidants, such as beta-carotene, which is converted into vitamin A in the body. Heat breaks down the cell walls of the carrots, making these nutrients more accessible. Cooking carrots can make them easier to digest for some people, especially those with sensitive digestive systems. Cooked carrots can be incorporated into various dishes, such as soups, stews, casseroles, and side dishes, adding flavor and nutrition to meals.
Q. What would happen if a person only ate carrots?

Eating only carrots and nothing else would lead to severe nutritional deficiencies and health problems. While carrots are nutritious and contain essential vitamins and minerals, they lack many nutrients that the human body needs to function properly.

  • Protein Deficiency: Carrots are very low in protein, an essential macronutrient necessary for building and repairing tissues, producing enzymes and hormones, and supporting immune function. A lack of protein can lead to muscle wasting, weakened immune function, and impaired growth and development.
  • Fat Deficiency: Carrots contain minimal fat. Dietary fats are crucial for absorbing fat-soluble vitamins (A, D, E, and K), maintaining cell structure, and providing energy. Without enough dietary fat, various bodily functions can be compromised.
  • Micronutrient Imbalance: While carrots are rich in beta-carotene (a precursor to vitamin A), they do not provide adequate amounts of other essential vitamins and minerals such as vitamin B12, vitamin D, calcium, iron, zinc, and essential fatty acids. Deficiencies in these nutrients can lead to a range of health problems including anemia, weakened bones, impaired immune function, and neurological disorders.
  • Digestive Issues: Eating large quantities of carrots can lead to digestive issues such as bloating, gas, and diarrhea due to their high fiber content, particularly if they are consumed raw.
  • Unsustainable Weight Loss or Gain: Depending on the amount of carrots consumed, a person might experience either rapid weight loss or weight gain due to an imbalanced diet.
Q. Are carrots fruits or vegetables?

Carrots are classified botanically as vegetables, specifically root vegetables. Vegetables are parts of plants that are consumed by humans as food, including roots, stems, leaves, and flowers. Carrots fall into the category of root vegetables because they are the edible taproots of the carrot plant (Daucus carota). In culinary terms and common usage, carrots are also considered vegetables. Fruits, on the other hand, are the mature ovaries of flowering plants and usually contain seeds. While carrots do produce flowers and seeds if allowed to mature, they are not typically consumed in that form. Therefore, carrots are not considered fruits from a botanical perspective.

Q. Do rabbits really like carrots?

Rabbits’ attraction to carrots, fueled by popular culture, doesn’t reflect their dietary needs. While rabbits can consume carrots as part of a balanced diet, excessive intake can lead to digestive issues and obesity due to their high sugar content. Carrots should be given in moderation alongside hay, essential for dental health and digestion, as well as fresh vegetables, leafy greens, and rabbit-formulated pellets. Relying solely on carrots could cause nutritional imbalances and health problems. Balanced nutrition is crucial for ensuring rabbits’ well-being, emphasizing a varied diet beyond carrots as treats.

Q. How long does it take to grow carrots?

The time it takes to grow depends on several factors, including the variety of carrots, growing conditions, and climate. On average, it take approximately 70 to 80 days to reach maturity from the time of planting. However, some varieties may mature faster or slower than others. Here’s a rough timeline of carrot growth stages:

  • Germination: Carrot seeds typically germinate within 1 to 3 weeks after planting, depending on soil temperature and moisture levels.
  • Early Growth: During the early stages of growth, carrot plants develop their first true leaves and begin to establish their root systems. This stage usually lasts for 3 to 4 weeks after germination.
  • Root Development: As the carrot plants continue to grow, they focus on developing their roots, which are the edible part of the plant. Carrots require loose, well-drained soil to grow long, straight roots.
  • Maturity: Carrots are typically ready to harvest when they reach the desired size and color specified by the variety. Most carrot varieties reach maturity within 70 to 80 days after planting.
Q. Do carrots help you see in the dark?

The myth that it improve night vision, perpetuated during World War II, exaggerates their benefits. Carrots contain vitamin A crucial for healthy eyesight, including night vision, as it’s a component of rhodopsin in the retina. However, excessive vitamin A won’t enhance vision beyond normal levels. The British Royal Air Force used carrot consumption as propaganda to mask radar technology effectiveness during the war. While nutritious, carrots alone won’t grant superhuman night vision; a balanced diet is key.

Q. Can you grow carrots from carrot tops?

Yes, you can grow carrot greens from carrot tops, but you cannot grow full-sized carrots from the tops alone. Carrot tops can regrow into leafy greens, which are edible and can be used in salads or as garnishes. Here’s how to grow carrot greens from carrot tops:

  • Cutting the Tops: When you purchase carrots with their tops still attached, cut off the tops, leaving about an inch of the carrot attached to the greens.
  • Preparing the Container: Place the carrot tops in a shallow dish or container filled with about an inch of water. Make sure the water level covers the bottom of the carrot tops.
  • Sunlight and Watering: Place the container in a sunny location, such as a windowsill, where the carrot tops can receive plenty of sunlight. Change the water every day to keep it fresh and prevent the growth of mold or bacteria.
  • Growing Greens: Over the course of a few days to weeks, you should see new green growth emerging from the tops of the carrots. The greens will continue to grow and can be harvested as needed for culinary use.
Q. Can I eat carrots if I am following a ketogenic diet?

Whether they fit into a ketogenic diet hinges on personal carbohydrate tolerance and dietary guidelines. Carrots contain more carbs than typical keto-friendly vegetables like leafy greens and cauliflower, with a medium-sized carrot totaling around 6 grams of net carbohydrates. For strict ketogenic dieters limiting carbs to 20-50 grams per day, carrot consumption must be carefully moderated. Some individuals may include small carrot portions within their daily carb limit, but vigilance in tracking intake is paramount. Those on less restrictive ketogenic or modified low-carb diets may incorporate carrots more freely. Ultimately, consulting a healthcare professional or registered dietitian is advisable for personalized dietary advice tailored to individual nutritional needs and health objectives.

Q. Can carrots be tinctured?

Yes, carrots can be tinctured to extract their beneficial compounds and make a concentrated liquid form for various uses. Tincturing involves extracting the active constituents of a substance, such as herbs, roots, or vegetables, using alcohol or another solvent. To make a carrot tincture, you would typically follow these steps:

  • Prepare the Carrots: Wash and clean fresh carrots thoroughly to remove any dirt or debris. Peel the carrots if desired, although it’s not always necessary.
  • Grate: Cut into small pieces or grate them to increase the surface area and facilitate extraction.
  • Place in a Jar: Place the chopped or grated carrots into a clean glass jar.
  • Add Alcohol: Pour enough high-proof alcohol, such as vodka or grain alcohol, to completely cover the carrots in the jar. The alcohol acts as a solvent to extract the active compounds from the carrots.
  • Seal and Shake: Seal the jar tightly and shake it gently to ensure the carrots are fully submerged in the alcohol.
  • Steep: Store the jar in a cool, dark place for several weeks to allow the alcohol to extract the beneficial compounds from the carrots. Shake the jar periodically to facilitate extraction.
  • Strain: After several weeks, strain the liquid through a fine mesh sieve or cheesecloth to remove the carrot solids, leaving behind the tincture.
  • Bottle: Transfer the strained tincture into dark glass bottles for storage. Label the bottles with the contents and date of preparation.
Q. What are the health benefits of black carrots?

Black carrots, like their orange counterparts, offer various health benefits, although they are not as commonly consumed. The dark purple to almost black color of black carrots is due to their high anthocyanin content, which is a type of antioxidant associated with numerous health benefits.

  • Antioxidant Properties: Anthocyanins in black carrots have strong antioxidant properties, which help protect cells from oxidative damage caused by free radicals. This may reduce the risk of chronic diseases such as heart disease, cancer, and diabetes.
  • Eye Health: Like orange, black carrots contain beta-carotene, which the body converts into vitamin A. Vitamin A is essential for maintaining healthy vision, particularly night vision, and supporting overall eye health.
  • Heart Health: The antioxidants found in black carrots may help improve heart health by reducing inflammation, lowering blood pressure, and improving cholesterol levels. These effects may contribute to a reduced risk of cardiovascular disease.
  • Cancer Prevention: Some studies suggest that the anthocyanins in black carrots may have anti-cancer properties, potentially inhibiting the growth of cancer cells and reducing the risk of certain types of cancer.
  • Anti-Inflammatory Effects: Anthocyanins have been shown to possess anti-inflammatory properties, which may help reduce inflammation throughout the body and alleviate symptoms associated with inflammatory conditions.
  • Improved Cognitive Function: There is emerging evidence suggesting that anthocyanins may support brain health and cognitive function by protecting against age-related cognitive decline and neurodegenerative diseases like Alzheimer’s disease.
Q. What is the healthiest way to cook carrots? What nutrients are retained when baking carrots compared to boiling or frying them?

The healthiest way to cook carrots is by using methods that retain as many nutrients as possible while minimizing the addition of unhealthy fats or excessive cooking times. Here are some healthy cooking methods for carrots and the nutrients they retain:

  • Steaming: Steaming is a gentle cooking method that helps preserve the nutrients in carrots, including vitamins, minerals, and antioxidants. Steaming retains their vibrant color, texture, and flavor while minimizing nutrient loss.
  • Roasting: Roasting in the oven with a small amount of healthy oil, such as olive oil, can enhance their natural sweetness and flavor. While roasting may cause some nutrient loss, particularly water-soluble vitamins like vitamin C, roasting carrots can still be a nutritious cooking method.
  • Boiling: Boiling carrots can cause some nutrient loss, especially water-soluble vitamins like vitamin C and some B vitamins, which may leach into the cooking water. However, if you use minimal water and avoid overcooking, boiling can still be a healthy way to cook carrots.
  • Stir-Frying: Stir-frying carrots with a small amount of healthy oil and other vegetables can create a flavorful and nutritious dish. While stir-frying may lead to some nutrient loss due to exposure to heat and oil, it’s still a relatively healthy cooking method when done properly.

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