As far as nutrition information I didn’t find much out there other than from the Carrot Museum who states that the tops are full of protein, minerals and vitamins and lots of potassium which can make it bitter. I urge you to at least taste yours because I did not find this to be true for my carrot tops. If yours are bitter you might try blanching them in boiling water for a minute or two and then placing them directly into an ice bath to see if that takes the bitterness away.
2 cups chopped carrot tops
1 clove garlic, minced
1/2 cup chopped onion
1 3/4 cups cooked bulgur wheat (I used chicken broth in the preparation as the cooking liquid)
2 large carrots, shredded
1 cup chopped slicing cucumber
1 cup chopped tomato
1 cup chopped green onion
Handful fresh mint, chopped
1/3 to 1/2 cup fresh lemon juice
1/8 cup good quality extra virgin olive oil
Coarse sea salt, fresh ground pepper, garlic powder, to taste
1. Mix the carrot tops through mint in a large bowl; whisk the lemon and olive oil in a smaller bowl and pour over carrot top mixture evenly. Season with sea salt, fresh ground pepper and garlic powder. Toss mixture gently, taste and add additional seasoning, if needed.