In order to characterize the transport of sodium ions that takes place in roots of carrots Daucus carota L. during thermal treatment, without or with sodium chloride added to the liquid environment in which the roots are thermally processed, the sodium concentration of different parts of roots was measured by flame atomic absorption spectrometry (after prior mineralization). Much of the sodium lost during a treatment in pure water, or absorbed during a treatment in a solution of sodium chloride, is likely to be transferred both through lateral surfaces of roots and by the conductive channels (xylem, phloem). These results can help to determine how much salt is consumed, with traditional culinary preparations.