What Food Group Are Carrots In? The Definitive Nutritional Breakdown

December 3, 2025 •

3 min read

Packed with vitamin A and other crucial nutrients, carrots are a staple in many healthy diets around the world. While often a core ingredient in savory dishes, many people are still unsure about what food group are carrots in and how they are classified in a balanced diet.

Quick Summary

Carrots are a part of the vegetable food group and are specifically classified as a root vegetable. Rich in beta-carotene, vitamin A, and dietary fiber, they offer numerous health benefits for eyes, digestion, and more.

Key Points

Vegetable Group: Carrots are officially part of the vegetable food group, not the fruit group.
Root Vegetable: They are a type of root vegetable, as they are the edible taproot of the plant, growing underground.
Red and Orange Subgroup: The USDA categorizes carrots in the 'Red and Orange' vegetable subgroup, along with sweet potatoes and pumpkins.
Rich in Beta-Carotene: Carrots are an excellent source of beta-carotene, an antioxidant that the body converts into vitamin A, which supports vision and immune health.
Low Glycemic Index: Raw carrots have a low glycemic index and are a healthy source of fiber, aiding in digestion and weight management.
Versatile Ingredient: They can be used in a wide variety of culinary applications, from savory dishes and salads to sweet baked goods.

The Definitive Classification: Vegetables

For culinary and nutritional purposes, carrots are classified squarely within the vegetable food group. Unlike fruits, which develop from the flower's ovary and contain seeds, carrots are the edible taproot of the Daucus carota plant and grow underground. This botanical distinction solidifies their place as a root vegetable, a category that also includes parsnips, turnips, and radishes.

The 'Red and Orange' Vegetable Subgroup

The United States Department of Agriculture (USDA) further organizes the vegetable group into five subgroups, and carrots fall under the "Red and Orange" category. This subgroup is defined by its high concentration of beta-carotene, which the body converts into vitamin A. Other examples in this group include sweet potatoes, tomatoes, and pumpkin, all known for their rich color and nutritional density.

Are Carrots a Starchy Vegetable?

While some root vegetables, like potatoes, are considered starchy, carrots are not. They are a non-starchy vegetable, primarily composed of water and carbohydrates, with their sweetness coming from natural sugars. This low glycemic index, especially for raw carrots, makes them an excellent and healthy addition to meals without causing a rapid spike in blood sugar.

A Nutritional Powerhouse

Carrots are renowned for their nutritional content, with health benefits that go far beyond just eyesight. Here is a look at what makes this vegetable so beneficial:

Excellent source of Vitamin A: Carrots are exceptionally high in beta-carotene, a powerful antioxidant converted to vitamin A, crucial for healthy vision, immune function, and skin health.
Rich in Fiber: A good source of dietary fiber, carrots aid digestion, promote fullness for weight management, and can help manage cholesterol.
Source of Antioxidants: Containing beta-carotene, lutein, lycopene, and anthocyanins, carrots combat oxidative stress and may lower the risk of chronic diseases.
Vitamins and Minerals: They provide vitamin K1, potassium, vitamin C, and folate, essential for blood clotting, blood pressure regulation, and cellular health.

Carrot Varieties and Culinary Uses

Carrots come in colors like orange, yellow, white, red, and purple, each with unique nutritional profiles. They are versatile in the kitchen:

Raw: Enjoyed sliced, grated, or as baby carrots in snacks or salads.
Cooked: Suitable for roasting, steaming, boiling, or sautéing in soups, stews, and side dishes.
Juiced: A popular way to get a concentrated dose of vitamins.
Sweet dishes: Their natural sweetness is great for carrot cake and muffins.

Carrot Nutrition Comparison Table


Feature	Carrots	Potatoes	Parsnips
Food Group	Vegetable (Red/Orange)	Vegetable (Starchy)	Vegetable (Root)
Primary Nutrient	Beta-carotene (Vitamin A)	Carbohydrates (Starch)	Dietary Fiber, Vitamin C
Calories (per cup, cooked)	~55 kcal	~131 kcal	~111 kcal
Fiber (per cup, chopped)	~3.6 g	~2.5 g	~6.5 g
Notable Benefits	Eye health, skin health	Energy source	Digestive health, immunity
Glycemic Index	Low (raw)	Medium-High	Medium

Conclusion: Carrots Earn Their Place

In summary, carrots are a versatile and highly nutritious root vegetable, part of the USDA's red and orange vegetable subgroup. Their vibrant color indicates their beta-carotene content, vital for health. Whether raw, cooked, or juiced, incorporating carrots is a simple way to boost intake of essential vitamins, minerals, and antioxidants, contributing to a healthy eating plan. For more information on vegetable subgroups and dietary guidelines, visit the official MyPlate website, a reliable resource for nutritional advice.

Frequently Asked Questions

A carrot is a vegetable. Botanically, fruits develop from the flower of a plant and contain seeds, while vegetables are other edible parts of the plant, like roots, stems, and leaves. Since carrots are the edible taproot of the plant and contain no seeds, they are a vegetable.

The orange color in carrots comes from beta-carotene, a pigment that is also a powerful antioxidant. It is this compound that gives carrots their iconic bright hue and is converted into vitamin A in the body.

Yes, carrots are good for your eyes, but they won't give you superhuman night vision. The high concentration of beta-carotene helps prevent vitamin A deficiency, which can cause vision damage. The antioxidants lutein and zeaxanthin also accumulate in the retina, helping protect against macular degeneration.

Both raw and cooked carrots are healthy. Cooking carrots actually makes the beta-carotene more accessible for the body to absorb, while raw carrots provide more fiber. The best choice depends on your preference and desired nutritional focus.

While carrots have a natural sweetness and contain some natural sugars, they are not considered a high-sugar food. A cup of chopped raw carrots contains about 6.1 grams of natural sugar. Their high fiber content helps manage the effect of these sugars on blood glucose levels.

Eating an excessive amount of carrots can lead to a harmless condition called carotenemia, which is a yellowing of the skin caused by high levels of beta-carotene in the blood. This condition is not dangerous and resolves once consumption is reduced.

Carrots are in the 'Red and Orange' subgroup because of their color and high content of beta-carotene. The USDA groups vegetables by their nutrient content, and this subgroup emphasizes foods rich in vitamin A.