United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  11760, Carrots, frozen, cooked, boiled, drained, with salt
heading Nutrient Unit
Value per 100 g

cup slices 146g
Proximates Water g 90.32 131.87
Proximates Energy kcal 37 54
Proximates Protein g 0.58 0.85
Proximates Total lipid (fat) g 0.68 0.99
Proximates Carbohydrate, by difference g 7.73 11.29
Proximates Fiber, total dietary g 3.3 4.8
Proximates Sugars, total g 4.08 5.96
Minerals Calcium, Ca mg 35 51
Minerals Iron, Fe mg 0.53 0.77
Minerals Magnesium, Mg mg 11 16
Minerals Phosphorus, P mg 31 45
Minerals Potassium, K mg 192 280
Minerals Sodium, Na mg 295 431
Minerals Zinc, Zn mg 0.35 0.51
Vitamins Vitamin C, total ascorbic acid mg 2.3 3.4
Vitamins Thiamin mg 0.030 0.044
Vitamins Riboflavin mg 0.037 0.054
Vitamins Niacin mg 0.416 0.607
Vitamins Vitamin B-6 mg 0.084 0.123
Vitamins Folate, DFE µg 11 16
Vitamins Vitamin B-12 µg 0.00 0.00
Vitamins Vitamin A, RAE µg 846 1235
Vitamins Vitamin A, IU IU 16928 24715
Vitamins Vitamin E (alpha-tocopherol) mg 1.01 1.47
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Vitamins Vitamin K (phylloquinone) µg 13.6 19.9
Lipids Fatty acids, total saturated g 0.132 0.193
Lipids Fatty acids, total monounsaturated g 0.035 0.051
Lipids Fatty acids, total polyunsaturated g 0.318 0.464
Lipids Fatty acids, total trans g 0.000 0.000
Lipids Cholesterol mg 0 0
Other Caffeine mg 0 0