Carrots, like many root vegetables, are very sweet, and may easily be incorporated in side dishes, snacks, baked goodies, stews, soups, puddings, pies, juice drinks, enjoyed raw and may be used in just about anything else you can think of.
They seem to be most effective when slightly steamed. Because most recipes call for cooked, baked or boiled carrots, we're providing nutrient information based on carrots already having been processed accordingly.
High in fiber, Carrots are actually tap roots which contain minerals, anti-oxidants, Vitamins A, C, B and K. Carrots contain beta carotenes in abundant amounts! Carotenes are cancer-fighting nutrients which are converted into Vitamin A by the liver. Carrot flavonoids help protect us from lung, skin and mouth cancers. Scientists at University of Newcastle have discovered that a substance called "falcarinol" in carrots may help fight cancers by destroying pre-cancerous cells located in tumors. Fresh Carrots are good sources of the anti-oxidant Vitamin C, and contain many of the B-complex vitamins like folic acid, thiamin, pantothenic acid, and B6 to help with the body's metabolism. As with all roots, depending on soil content, Carrots are high in assorted minerals.
According to Nutrition Data.com, here is some information for 1/2 cup boiled, baked, cooked carrots, without salt.