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Nutrition - Facts for Carrots, baby, raw
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Carrots, baby, raw.
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per 100 grams
per common measure #1
per common measure #2



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Carrots, baby, raw


Calories 35 Calories from Fat 1
(3%)
[1]

% Total Quantity

Total Fat 0g 0%

Saturated Fat 0g 0%

Trans Fat g %

Cholesterol 0mg 0%

Sodium 78mg 0.08%

Potassium 237mg 0.24%

Total Carbohydrate 8g 8%

Protein 1g 1%



NutrientQuantityUnits
Alanine 0.05 g
Arginine 0.04 g
Ash 0.63 g
Aspartic acid 0.11 g
Betaine 0.10 mg
Calcium, Ca 32.00 mg
Carbohydrate, by difference 8.24 g
Carotene, alpha 3767.00 mcg
Carotene, beta 6391.00 mcg
Cholesterol 0.00 mg
Choline, total 7.50 mg
Copper, Cu 0.10 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.01 g
Dihydrophylloquinone 0.00 mcg
Energy 35.00 kcal
Energy 145.00 kJ
Fatty acids, total monounsaturated 0.01 g
Fatty acids, total polyunsaturated 0.07 g
Fatty acids, total saturated 0.02 g
Fiber, total dietary 2.90 g
Folate, DFE 27.00 mcg_DFE
Folate, food 27.00 mcg
Folate, total 27.00 mcg
Folic acid 0.00 mcg
Fructose 1.00 g
Galactose 0.00 g
Glucose (dextrose) 1.04 g
Glutamic acid 0.17 g
Glycine 0.02 g
Histidine 0.01 g
Iron, Fe 0.89 mg
Isoleucine 0.03 g
Lactose 0.00 g
Leucine 0.04 g
Lutein + zeaxanthin 358.00 mcg
Lycopene 0.00 mcg
Lysine 0.03 g
Magnesium, Mg 10.00 mg
Maltose 0.00 g
Manganese, Mn 0.15 mg
Methionine 0.01 g
Niacin 0.56 mg
Pantothenic acid 0.40 mg
Phenylalanine 0.03 g
Phosphorus, P 28.00 mg
Potassium, K 237.00 mg
Proline 0.02 g
Protein 0.64 g
Retinol 0.00 mcg
Riboflavin 0.04 mg
Selenium, Se 0.90 mcg
Serine 0.03 g
Sodium, Na 78.00 mg
Starch 0.00 g
Sucrose 2.72 g
Sugars, total 4.76 g
Thiamin 0.03 mg
Threonine 0.03 g
Total lipid (fat) 0.13 g
Tryptophan 0.01 g
Tyrosine 0.02 g
Valine 0.04 g
Vitamin A, IU 13790.00 IU
Vitamin A, RAE 690.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-6 0.10 mg
Vitamin C, total ascorbic acid 2.60 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin K (phylloquinone) 9.40 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 90.35 g
Zinc, Zn 0.17 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. L R Howard, T Dewi. "Minimal processing and edible coating effects on composition and sensory quality of mini-peeled carrots.". 1996 J. Food Science 61 3 Pg. 643 - 651
  3. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 5g". 2001 Beltsville MD
  4. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 4f". 2000 Beltsville MD

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