Carrots accumulate and store two types of sugar -- fructose and glucose -- in their orange, edible roots. Although sugar has a bad reputation, simple sugars or monosaccharides including fructose and glucose, supply the body with essential energy. Carrots are an excellent source of nutrients including vitamin A -- integral to eye health -- and fiber.
One, large carrot -- 7 1/4 to 8 1/2 inches long -- contains roughly 3.4 grams of sugar, according to the U.S. Department of Agriculture National Nutrient Database. A half cup of sliced, cooked carrots has 2.69 grams of sugar.
Role of Dietary Sugars
Once absorbed by the intestines, fructose is transported to the liver where it is made into glucose. Glucose is your body's primary source of energy. Although parts of your body can use other sugars for energy, the brain, nerves and red blood cells are entirely dependent on glucose to function.
- Molecular Breeding: Molecular Tagging and Selection for Sugar Type in Carrot Roots Using Co-dominant, PCR-based Markers
- USDA National Nutrient Database: Carrots, Raw
- USDA National Nutrient Database: Carrots, Cooked, Boiled, Drained, Without Salt
- Oklahoma Cooperative Extension Service: Carbohydrates in the Diet