Clean surface, no insect pest, no stain, no sprout, no rotten, no moldy, no pesticide thin skin, a complete body, bright color and luster, Raw carrots are 88% water, 9% carbohydrates, 0.9% protein, 2.8% dietary fiber, 1% ash and 0.2% fat. Carrot dietary fiber comprises mostly cellulose, with smaller proportions of hemicellulose, lignin, and starch. Free sugars in carrots include sucrose, glucose, and fructose.

The carrot gets its characteristic, bright orange color from β-carotene, and lesser amounts of α-carotene, γ-carotene, lutein, and zeaxanthin. α- and β-carotenes are partly metabolized into vitamin A, providing more than 100% of the Daily Value (DV) per 100 g serving of carrots (right table). Carrots are also a good source of vitamin K (13% DV) and vitamin B6 (11% DV),  delicious taste for cooking, rich nutrition for human health.  Suitable temperature: 0 degrees.