Carrots, young, boiled in unsalted water

Young carrots are root vegetables. The figures here describe carrots with the ends trimmed, then scrubbed, sliced and boiled in unsalted water. They mainly provide water and carbohydrate, with 4.4g carbohydrate, including 4.2g sugars, per 100g. They also provide 1284µg vitamin A, expressed as retinol equivalents, and contain 0.06g salt per 100g.

Carrots contain carotenoids that the body can convert to vitamin A, which supports normal vision and immune function. The sugars in these plain boiled carrots are naturally present rather than added. Their salt content is low when cooked without added salt; seasoning or sauces can change this. Full nutrient figures are shown in the tables below.