vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 or vitamin PP (niacin), vitamin C (ascorbic acid), vitamin A (retinol)

Macro elements:

potassium, calcium, magnesium, sodium, phosphorus

Trace elements:

iron, manganese, copper, selenium

100 g dried carrots contain:

proteins - 10.0 g, fat - 0.8 g, carbohydrates - 55 g

The energy value of 100 g of dried carrots:

kJ / kcal-1123/268

Size fraction:

powder; pieces


DRIED CARROT is an essential food item that can be used in preparation of many dishes.

The main form of water-soluble fiber found in dried carrots is pectin. The pectin helps to reduce blood sugar levels, slowing down the digestion of starch and sugar in the body. And as dried carrots have a low glycemic index they can be used by diabetics.

The insoluble fibers contained in the carrots improve intestinal motility and reduce the risk of constipation.

One of the main carotenoids contained in dried carrots is beta-carotene, which is converted in our body into retinoids. Beta-carotene plays a major role in improving immune system, improving eye and skin health, it also prevents free radical damage that can lead to various chronic diseases, including cancer and heart disease.

Biologically active compounds called polyacetylenes that are found in dried carrots, have the potential to prevent leukemia, development and growth of cancer cells.
Dried carrots are used in the preparation of fish preserves and in sausage production, it is an indispensable ingredient in many pies, sauces and sprinkles, in soups, in cereals, casseroles, in meat and fish dishes, in baking, in spices.