Carrots, canned, no salt added, solids and liquids
Calories 23
Calories from Fat 1
(5%)
[1]
% Total Quantity
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat g
%
Cholesterol 0mg
0%
Sodium 34mg
0.03%
Potassium 158mg
0.16%
Total Carbohydrate 5g
5%
Protein 1g
1%
Nutrient
Quantity
Units
Alanine
0.07
g
Alcohol, ethyl
0.00
g
Arginine
0.06
g
Ash
0.92
g
Aspartic acid
0.12
g
Betaine
0.10
mg
Caffeine
0.00
mg
Calcium, Ca
31.00
mg
Carbohydrate, by difference
5.36
g
Carotene, alpha
2743.00
mcg
Carotene, beta
5331.00
mcg
Cholesterol
0.00
mg
Choline, total
6.30
mg
Copper, Cu
0.10
mg
Cryptoxanthin, beta
0.00
mcg
Cystine
0.05
g
Energy
23.00
kcal
Energy
98.00
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
1.80
g
Folate, DFE
8.00
mcg_DFE
Folate, food
8.00
mcg
Folate, total
8.00
mcg
Folic acid
0.00
mcg
Fructose
0.26
g
Galactose
0.00
g
Glucose (dextrose)
0.28
g
Glutamic acid
0.23
g
Glycine
0.03
g
Histidine
0.03
g
Iron, Fe
0.52
mg
Isoleucine
0.05
g
Lactose
0.00
g
Leucine
0.07
g
Lutein + zeaxanthin
0.00
mcg
Lycopene
0.00
mcg
Lysine
0.06
g
Magnesium, Mg
9.00
mg
Maltose
0.00
g
Manganese, Mn
0.45
mg
Methionine
0.01
g
Niacin
0.42
mg
Pantothenic acid
0.14
mg
Phenylalanine
0.04
g
Phosphorus, P
20.00
mg
Potassium, K
158.00
mg
Proline
0.04
g
Protein
0.59
g
Retinol
0.00
mcg
Riboflavin
0.03
mg
Selenium, Se
0.40
mcg
Serine
0.03
g
Sodium, Na
34.00
mg
Sucrose
1.92
g
Sugars, total
2.46
g
Theobromine
0.00
mg
Thiamin
0.02
mg
Threonine
0.12
g
Tocopherol, beta
0.01
mg
Tocopherol, delta
0.00
mg
Tocopherol, gamma
0.01
mg
Total lipid (fat)
0.14
g
Tryptophan
0.01
g
Tyrosine
0.03
g
Valine
0.04
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
2.00
mg
Vitamin D
0.00
IU
Vitamin D (D2 + D3)
0.00
mcg
Vitamin E (alpha-tocopherol)
0.73
mg
Vitamin E, added
0.00
mg
Vitamin K (phylloquinone)
9.80
mcg
Water
92.99
g
Zinc, Zn
0.29
mg
References:
Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
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
J P Sweeney, A C Marsh. "Effect of processing on provitamin A in vegetables". 1971 J Am Diet Assoc 59 Pg. 238 - 243
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
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
Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 4a". 2001 Beltsville MD
