Vegetable
Tuber
Tuber of Carrot is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. plant ingredient with cultivar-driven sweetness, acid or starch. Handle by the moisture and perishability of carrot: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. ripeness and cut size drive timing more than complex technique. Pairs with salt, fat, acid, herbs matched to the plant. Salt early for large joints, late for delicate leaves and soft fruit.
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Cuts & parts
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.31 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Cholesterol 0 mg
- Sodium 21 mg
- Salt 0.05 g
- Total Carbohydrate 6.88 g
- Dietary Fibre 2.75 g
- Total Sugars 2.27 g
- Complex / starch 3.41 g
- Protein 2.01 g
- Water 85.1 g
- Energy 44.5 kcal
- Water 85.1 g
- Carbohydrates 6.88 g
- Protein 2.01 g
- Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Omega-3 0.02 g
- Vitamins 80.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.68 mg
- Vitamin B5 — Pantothenic Acid 0.34 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 33.1 µg
- Vitamin C 2 mg
- Vitamin E 0.43 mg
- Vitamin K 26.8 µg
- Minerals 435 mg
- Major Minerals 433 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 0.68 · vitamin-b5-pantothenic-acid: 0.34 · vitamin-b6: 0.17 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 33.1 · vitamin-e: 0.43 · vitamin-k: 26.8 ·
Minerals
Roots and tubers store starch (or sugar) for the plant—higher carbohydrate than leaves.
History
Market gardeners and growers selected carrot for flavour, yield and keeping quality, including named tuber portions.
Market gardeners and growers selected carrot for flavour, yield and keeping quality, including named tuber portions.
Market gardeners and growers selected carrot for flavour, yield and keeping quality, including named tuber portions.