Carrots are crunchy, nutrient-dense, and affordable: they make great snacks, but you can also dress them up for a fancy side dish. Take a look at the nutritional benefits and get some cooking inspiration below.
|Nutrient||Absolute amount, per 1 cup chopped carrots||%DV, per 1 cup chopped carrots|
|Vitamin A||21,383 IU||428%|
|Vitamin C||7.6 mg||13%|
|Vitamin K||16.9 mcg||21%|
|Thiamin (Vitamin B1)||0.1 mg||6%|
|Niacin (Vitamin B5)||1.3 mg||6%|
|Vitamin B6||0.2 mg||9%|
|Dietary Fiber||3.6 g||14%|
Macros in Context
Here’s how 1 cup of carrots stacks up in the context of a typical Paleo meal:
Blue bars show the typical range in grams for a Paleo meal. For example, a Paleo meal usually includes 30-60 grams of fat, but where you personally fall in that range will depend on your preference.
Orange dots show how carrots fit into the typical nutrient profile of a Paleo meal.
Look for firm carrots without a lot of cracks.
- SEASON: Carrots are so hardy that they barely have a “season;” you can get good ones all year round.
- COLORS: Carrots aren’t just orange! They can also be yellow, red, purple, and white. The different colors reflect the different types of antioxidants in the carrots. All the different colors taste basically the same.
- BABY CARROTS: Baby carrots are just regular-sized carrots cut into smaller pieces. They’re just as nutritious as regular carrots. If you’re willing to pay for the convenience of pre-cut carrots, they’re a fine choice for snacks and lunchboxes.
Chop for easier eating or leave whole for a more dramatic presentation. Drizzle with olive oil and herbs and roast for 30-40 minutes, or until soft.
Grill whole carrots for roughly 20 minutes and serve with melted butter or your favorite combination of oil/vinegar/herbs.
Slice carrots into thin matchsticks and quickly pan-fry for a warm side dish.
The greens are edible, too! Cut off just the feathery parts and use them to garnish a salad, or add some carrot tops to your pesto for a unique flavor.