Nutritional value 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. Carrots are a rich source of Vitamin A and a good source of Vitamin K and Vitamin B6.
Culinary uses Carrots are used in a variety of ways, as salads or as vegetables added to spicy rice or dal dishes. A popular variation is the Gajar Ka Halwa carrot dessert. Carrots can also be cut in thin strips and added to rice, can form part of a dish of mixed roast vegetables or can be blended with tamarind to make chutney.