A comparison is made of the main components in various autumn carrot varieties cultivated in Hokkaido. The averages of the main components were sugar at 6.4 g/100g, dietary fiber at 2.7 g/100g, protein at 0.9g/100 g, free amino acid at 261 mg/100g, potassium at 304 mg/100g, calcium at 23 mg/100g, magnesium at 9 mg/100g, phosphorus at 31 mg/100g and dry matter at 10.8%. Sugar constituted more than a half in the dry matter of the carrot. Sucrose represented half of the sugar composition, with glucose and fructose making up the remaining composition in about equal measure. Nineteen free amino acids were shown by a quantitative analysis, glutamin representing about 40% of the total. A principal component analysis of the main carrot components showed that about 65% of the carrot varieties fell within the range in which principal component No. 1 was proportional to principal component No. 2.
