Carrots
Carrots are safe and nutritious throughout pregnancy. They are one of the richest sources of beta-carotene and provide vitamin C, fibre, and potassium.
Carrots are completely safe to eat during pregnancy and are among the most nutritious vegetables available. They are exceptionally rich in beta-carotene, which the body converts into vitamin A as needed — this plant-based form of vitamin A is completely safe in pregnancy, unlike the retinol form found in liver and some supplements. Beta-carotene supports your baby's vision, immune system, and cell growth. Carrots also provide vitamin C, fibre, potassium, and vitamin K. They are versatile, inexpensive, and easy to incorporate into meals — raw as a snack with hummus, roasted, steamed, added to soups and stews, or juiced. Raw carrots make a particularly good pregnancy snack as they are filling, satisfying to chew, and require no preparation beyond washing. As with all root vegetables, wash or peel before eating to remove soil which can carry Toxoplasma.
What to be aware of
- Wash or peel carrots before eating to remove soil.
- Both raw and cooked carrots are safe — cooking increases the availability of beta-carotene.
- Carrot juice is safe in moderation if pasteurised — limit to 150ml per day as with other juices.
NHS guidance: https://www.nhs.uk/pregnancy/keeping-well/vitamins-supplements-and-nutrition/