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Nutrition - Facts for Carrots, canned, no salt added, drained solids
Nutrition
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Nutrition facts for a little less than ¼ pound (100 grams) of Carrots, canned, no salt added, drained solids.
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Carrots, canned, no salt added, drained solids

Calories 25 Calories from Fat 2
(7%)
 [1]
% Total Quantity
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 42mg 0.04%
Potassium 179mg 0.18%
Total Carbohydrate 6g 6%
Protein 1g 1%


NutrientQuantityUnits
Alanine 0.04 g
Arginine 0.03 g
Ash 0.68 g
Aspartic acid 0.08 g
Calcium, Ca 25.00 mg
Carbohydrate, by difference 5.54 g
Carotene, alpha 2743.00 mcg
Carotene, beta 5331.00 mcg
Cholesterol 0.00 mg
Copper, Cu 0.10 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.01 g
Energy 25.00 kcal
Energy 105.00 kJ
Fatty acids, total monounsaturated 0.01 g
Fatty acids, total polyunsaturated 0.09 g
Fatty acids, total saturated 0.04 g
Fiber, total dietary 1.50 g
Folate, DFE 9.00 mcg_DFE
Folate, food 9.00 mcg
Folate, total 9.00 mcg
Folic acid 0.00 mcg
Glutamic acid 0.12 g
Glycine 0.02 g
Histidine 0.01 g
Iron, Fe 0.64 mg
Isoleucine 0.03 g
Leucine 0.03 g
Lutein + zeaxanthin 0.00 mcg
Lycopene 0.00 mcg
Lysine 0.03 g
Magnesium, Mg 8.00 mg
Manganese, Mn 0.45 mg
Methionine 0.00 g
Niacin 0.55 mg
Pantothenic acid 0.14 mg
Phenylalanine 0.02 g
Phosphorus, P 24.00 mg
Potassium, K 179.00 mg
Proline 0.02 g
Protein 0.64 g
Retinol 0.00 mcg
Riboflavin 0.03 mg
Selenium, Se 0.40 mcg
Serine 0.02 g
Sodium, Na 42.00 mg
Sugars, total 2.48 g
Thiamin 0.02 mg
Threonine 0.02 g
Total lipid (fat) 0.19 g
Tryptophan 0.01 g
Tyrosine 0.01 g
Valine 0.03 g
Vitamin A, IU 11170.00 IU
Vitamin A, RAE 558.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.11 mg
Vitamin C, total ascorbic acid 2.70 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.74 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 9.80 mcg
Water 92.95 g
Zinc, Zn 0.26 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. F W Quackenbush. "Reverse phase HPLC separation of cis- and trans-carotenoids and its application to beta-carotenes in food materials". 1987 J Liq Chrom 10 Pg. 643 - 653
  3. J P Sweeney, A C Marsh. "Effect of processing on provitamin A in vegetables". 1971 J Am Diet Assoc 59 Pg. 238 - 243
  4. F Khachik, G R Beecher. "Application of C-45-beta-carotene as an internal standard for the quantification of carotenoids in yellow/orange vegetables by liquid chromatography". 1987 J Agr Food Chem 35 Pg. 732 - 738
  5. A T Ogunlesi, C Y Lee. "Effect of thermal processing on the stereoisomerization of major carotenoids and vitamin A value of carrots". 1979 Food Chem 4 Pg. 311 - 318

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