Carrot puree
Carrot puree is a smooth, creamy dish made by cooking and blending carrots, often with butter, cream, or broth. It's a versatile side dish found in cuisines worldwide, from French bistro cooking to home-style American comfort food.
🍽️ Nutrition at a glance
This dish is low in protein and fat, primarily providing carbohydrates from the carrots. It's an excellent source of vitamin A (as beta-carotene) and provides a good amount of potassium, with a typical serving containing roughly 80-120 calories.
Nutrition breakdown
| Calories | 100 kcal |
| Protein | 1.5 g |
| Carbs | 18 g |
| Fat | 3 g |
| Fiber | 4 g |
| Sugar | 9 g |
| Sodium | 300 mg |
| Vitamin A | 1200 mcg RAE |
| Potassium | 450 mg |
| Vitamin K | 16 mcg |
| Vitamin B6 | 0.2 mg |
| Manganese | 0.3 mg |
| Vitamin C | 8 mg |
| Magnesium | 20 mg |
| Phosphorus | 45 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a foundational component of classic French cuisine, often used as a base for sauces and soups. Nutritionally, its vibrant orange color comes from beta-carotene, an antioxidant that the body converts to vitamin A, essential for eye health.
