Though many people throw carrot greens away, they’re actually loaded with nutrients, and you can easily repurpose them in soups, sauces, salads, and more. One reason people shy away from carrot greens is because of their bitter flavor, but others have more serious concerns that they may be harmful, or even poisonous. For some context: Alkaloids are organic compounds found in plants, primarily made of nitrogen. Depending on dosage, exposure time, and the sensitivity of the person consuming them, they can be either poisonous or beneficial1. While carrot greens do contain alkaloids, there is little evidence that they’re dangerous to consume. “If you are allergic to celery or parsley—which are members of the same family as the greens—then refrain from having them,” says author of Eat Your Vitamins and registered nutritionist Mascha Davis, MPH, RDN. Otherwise, unless you eat them in extremely high amounts, she explains carrot greens have no known side effects. These nutrients are beneficial for a variety of reasons, functional medicine doctor Elizabeth Boham, M.D., M.S., R.D., explains. “Vitamin C is great for your immune system. Chlorophyll helps support the detoxification process. And fiber is great for balancing blood sugar and feeding the good bacteria in your intestines.” Carrot greens may also contain vitamins A2 and K, potassium, iron, and calcium, Davis says.
