Iron content in carrots

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Iron Content in Carrots: Key Findings

Iron Levels in Carrot Varieties and Germplasms

Carrots contain iron, but the amount can vary depending on the variety and growing conditions. Studies have found that the iron content in different carrot germplasms typically ranges from about 1.84 mg/100g to 3.17 mg/100g fresh weight, with some varieties reaching up to 85.99 ppm (parts per million) or about 0.86 mg/100g245. For example, one study of European carrot genotypes found the highest iron content at 85.99 ppm, while another study of carrots grown in India reported 1.84 mg/100g45. Another analysis of various carrot varieties found iron content between 2.32 and 3.17 mg/100g.

Influence of Cultivation Practices and Biofortification

The iron content in carrots is not significantly affected by factors such as variety, manure application, or tillage system, according to some research. However, biofortification strategies—such as foliar application of iron sulfate (FeSO₄)—can increase the iron concentration in carrots by up to 52%. Using chelated forms of iron for biofortification is preferable, as it maintains high bioaccessibility of iron after digestion.

Iron Bioavailability and Processing

The way carrots are processed or prepared can influence iron bioavailability. Lactic acid fermentation of carrot juice significantly increases the amount of soluble iron (Fe²⁺), making it more absorbable by the body—up to four times higher cellular uptake in laboratory models. Cooking carrots can reduce the overall risk of heavy metal intake, including iron, but only by about 25% compared to raw carrots.

Iron Content in Carrot-Based Foods

Carrot peels and products made with carrot, such as biscuits or brownies, also contain iron. For example, biscuits with 10–15% carrot peel substitution showed higher iron content and improved blood iron levels in animal studies. Brownies made with a 1:1 ratio of carrot and tempe had an iron content of 36.89 µg/g (or about 3.7 mg/100g).

Summary of Iron Content Ranges

Most carrot varieties: 1.8–3.2 mg iron per 100g fresh weight245
Some varieties can reach up to 85.99 ppm (0.86 mg/100g)
Carrot-based foods (e.g., brownies): up to 3.7 mg/100g
Biofortification can increase iron content by over 50%

Conclusion

Carrots are a modest source of iron, with content typically ranging from about 1.8 to 3.2 mg per 100g, depending on the variety and cultivation methods. Biofortification and fermentation can enhance both the iron content and its bioavailability. Carrot-based foods and peels also contribute to dietary iron intake. While carrots are not among the highest iron-containing vegetables, they can play a supportive role in a balanced diet, especially when combined with strategies to improve iron absorption and content12345689+1 MORE.

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Most relevant research papers on this topic

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·S. Saha et al.

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