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Carrot
 
Carrot, raw Nutritional value per 100 g (3.5 oz)
Energy 40 kcal 170 kJ
Carbohydrates     9 g
- Sugars  5 g
- Dietary fibre  3 g  
Fat 0.2 g
Protein 1 g
Vitamin A equiv.
835 μg 
93%
- β-carotene  8285 μg  77%
Thiamin (Vit. B1)
0.04 mg  
3%
Riboflavin (Vit. B2)
0.05 mg  
3%
Niacin (Vit. B3)
1.2 mg  
8%
Vitamin B6
0.1 mg
8%
Vitamin C  7 mg 12%
Calcium  33 mg 3%
Iron  0.66 mg 5%
Magnesium  18 mg 5% 
Phosphorus  35 mg 5%
Potassium  240 mg   5%
Sodium  2.4 mg 0%
Carrots can be eaten in a variety of ways. The simplest way is raw as carrots are perfectly digestible without requiring cooking. Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods. A well known dish is carrots julienne. Grated carrots are used in carrot cakes, as well as carrot puddings, an old English dish thought to have originated in the early 1800s. The greens are edible as a leaf vegetable, but are rarely eaten by humans, as they are mildly toxic. Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths.

Ever since the late 1980s, baby carrots or mini-carrots (carrots that have been peeled and cut into uniform cylinders) have been a popular ready-to-eat snack food available in many supermarkets.

Carrot juice is also widely marketed, especially as a health drink, either stand-alone or blended with fruits and other vegetables.

The carrot gets its characteristic and bright orange colour from ß-carotene, which is metabolised into vitamin A in humans when bile salts are present in the intestines. Massive overconsumption of carrots can cause hypercarotenemia, a condition in which the skin turns orange (although hypercarotenemia is not itself dangerous unlike overdose of vitamin A, which can cause liver damage). Carrots are also rich in dietary fibre, antioxidants, and minerals.

Lack of Vitamin A can cause poor vision, including night vision, and vision can be restored by adding Vitamin A back into the diet. The urban legend that says eating large amounts of carrots will allow one to see in the dark developed from stories of British gunners in World War II who were able to shoot down German planes in the darkness of night. The legend arose during the Battle of Britain when the RAF circulated a story about their pilots' carrot consumption as an attempt to cover up the discovery and effective use of radar technologies in engaging enemy planes.[4][5] It reinforced existing German folklore and helped to encourage Britons—looking to improve their night vision during the blackouts—to grow and eat the vegetable.