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Nutrition - Facts for Carrots, cooked, boiled, drained, without salt
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Carrots, cooked, boiled, drained, without salt.
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Carrots, cooked, boiled, drained, without salt

Calories 35 Calories from Fat 2
(5%)
 [1]
% Total Quantity
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 58mg 0.06%
Potassium 235mg 0.24%
Total Carbohydrate 8g 8%
Protein 1g 1%


NutrientQuantityUnits
Alanine 0.09 g
Alcohol, ethyl 0.00 g
Arginine 0.07 g
Ash 0.67 g
Aspartic acid 0.16 g
Betaine 0.10 mg
Caffeine 0.00 mg
Calcium, Ca 30.00 mg
Carbohydrate, by difference 8.22 g
Carotene, alpha 3776.00 mcg
Carotene, beta 8332.00 mcg
Cholesterol 0.00 mg
Choline, total 8.80 mg
Copper, Cu 0.02 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.07 g
Dihydrophylloquinone 0.00 mcg
Energy 35.00 kcal
Energy 147.00 kJ
Fatty acids, total monounsaturated 0.01 g
Fatty acids, total polyunsaturated 0.09 g
Fatty acids, total saturated 0.03 g
Fiber, total dietary 3.00 g
Fluoride, F 47.50 mcg
Folate, DFE 14.00 mcg_DFE
Folate, food 14.00 mcg
Folate, total 14.00 mcg
Folic acid 0.00 mcg
Fructose 0.36 g
Galactose 0.00 g
Glucose (dextrose) 0.40 g
Glutamic acid 0.30 g
Glycine 0.04 g
Histidine 0.03 g
Iron, Fe 0.34 mg
Isoleucine 0.06 g
Lactose 0.00 g
Leucine 0.08 g
Lutein + zeaxanthin 687.00 mcg
Lycopene 0.00 mcg
Lysine 0.08 g
Magnesium, Mg 10.00 mg
Maltose 0.00 g
Manganese, Mn 0.15 mg
Methionine 0.02 g
Niacin 0.65 mg
Pantothenic acid 0.23 mg
Phenylalanine 0.05 g
Phosphorus, P 30.00 mg
Potassium, K 235.00 mg
Proline 0.04 g
Protein 0.76 g
Retinol 0.00 mcg
Riboflavin 0.04 mg
Selenium, Se 0.70 mcg
Serine 0.04 g
Sodium, Na 58.00 mg
Starch 0.17 g
Sucrose 2.70 g
Sugars, total 3.45 g
Theobromine 0.00 mg
Thiamin 0.07 mg
Threonine 0.16 g
Tocopherol, beta 0.02 mg
Tocopherol, delta 0.00 mg
Tocopherol, gamma 0.01 mg
Total lipid (fat) 0.18 g
Tryptophan 0.01 g
Tyrosine 0.04 g
Valine 0.06 g
Vitamin A, IU 17033.00 IU
Vitamin A, RAE 852.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.15 mg
Vitamin C, total ascorbic acid 3.60 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 1.03 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 13.70 mcg
Vitamin P (proanthocyanidin 4-6mers) 0.00 mg
Vitamin P (proanthocyanidin 7-10mers) 0.00 mg
Vitamin P (proanthocyanidin dimers) 0.00 mg
Vitamin P (proanthocyanidin monomers) 0.00 mg
Vitamin P (proanthocyanidin polymers (>10mers)) 0.00 mg
Vitamin P (proanthocyanidin trimers) 0.00 mg
Water 90.17 g
Zinc, Zn 0.20 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. J P Sweeney, A C Marsh. "Effect of processing on provitamin A in vegetables". 1971 J Am Diet Assoc 59 Pg. 238 - 243
  3. R J Bushway, A M Wilson. "Determination of alpha- and beta-carotene in fruit and vegetables by high performance liquid chromatography". 1982 Can Inst Food Sci Technol 15 Pg. 165 - 169
  4. Donald Taves. "Dietary Intake of Fluoride Ashed (total fluoride) v. Unashed (inorganic fluoride) Analysis of Individual Foods". 1983 British Journal of Nutrition 49 Pg. 295 - 301
  5. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6a". 2002 Beltsville MD
  6. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 4a". 2001 Beltsville MD

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