Vegetables

Nutrition Facts Carrots (Frozen)

Carrots (Frozen) nutrition facts

Carrots (Frozen) are a frozen food whose composition and texture depend on its preparation state before freezing. They provide dietary fiber and potassium. Choose a firmly frozen package without tears or signs of repeated thawing. Keep at 0°F/-18°C and thaw perishable food in the refrigerator, not on the counter.

Calories37
Protein0.8g
Carbs7.9g
Fat0.5g
Protein Carbs Fat

Nutrition for 100 g

Calories 37 kcal
Protein 0.81 g
Total Fat 0.47 g
Carbohydrates 7.92 g
Fiber 3.2 g
Total Sugars 4.2 g
Sodium 66 mg

Nutrients

Full nutrient profile

Proximates
Water 90.1 g
Energy (Atwater General Factors) 39 kcal
Energy (Atwater Specific Factors) 37 kcal
Energy 37 kcal
Energy 153 kj
Nitrogen 0.13 g
Protein 0.81 g
Total lipid (fat) 0.47 g
Total fat (NLEA) 0.33 g
Ash 0.72 g
Carbohydrates
Carbohydrate, by difference 7.92 g
Carbohydrate, by summation 7.79 g
Fiber, total dietary 3.2 g
Fiber, soluble 1.4 g
Fiber, insoluble 1.9 g
Sugars, Total 4.2 g
Sucrose 2.31 g
Glucose 0.84 g
Fructose 1.05 g
Lactose 0 g
Maltose 0 g
Galactose 0 g
Starch 0.38 g
Sugars, Total 4.76 g
Lipids
Fatty acids, total saturated 0 g
SFA 4:0 0 g
SFA 6:0 0 g
SFA 8:0 0 g
SFA 10:0 0 g
SFA 12:0 0 g
SFA 14:0 0 g
SFA 15:0 0 g
SFA 16:0 0 g
SFA 17:0 0 g
SFA 18:0 0 g
SFA 20:0 0 g
SFA 22:0 0 g
SFA 24:0 0 g
Fatty acids, total monounsaturated 0 g
MUFA 14:1 c 0 g
MUFA 16:1 c 0 g
MUFA 18:1 0 g
MUFA 18:1 c 0 g
MUFA 20:1 0 g
MUFA 20:1 c 0 g
MUFA 22:1 0 g
MUFA 22:1 c 0 g
Fatty acids, total polyunsaturated 0.16 g
PUFA 18:2 0.16 g
PUFA 18:2 c 0.16 g
PUFA 18:3 0 g
PUFA 18:3 c 0 g
PUFA 18:4 0 g
PUFA 20:4 0 g
PUFA 20:4c 0 g
PUFA 20:5c 0 g
PUFA 20:5 n-3 (EPA) 0 g
PUFA 22:5 c 0 g
PUFA 22:5 n-3 (DPA) 0 g
PUFA 22:6 c 0 g
PUFA 22:6 n-3 (DHA) 0 g
Fatty acids, total trans 0 g
Cholesterol 0 mg
MUFA 16:1 0.004 g
Amino acids
Tryptophan 0.007 g
Threonine 0.13 g
Isoleucine 0.05 g
Leucine 0.07 g
Lysine 0.08 g
Methionine 0.02 g
Cystine 0.05 g
Phenylalanine 0.04 g
Tyrosine 0.03 g
Valine 0.05 g
Arginine 0.06 g
Histidine 0.03 g
Alanine 0.08 g
Aspartic acid 0.11 g
Glutamic acid 0.2 g
Glycine 0.03 g
Proline 0.03 g
Serine 0.03 g
Minerals
Calcium, Ca 33 mg
Iron, Fe 0.43 mg
Magnesium, Mg 10.8 mg
Phosphorus, P 31 mg
Potassium, K 210 mg
Sodium, Na 66 mg
Zinc, Zn 0.28 mg
Copper, Cu 0.08 mg
Manganese, Mn 0.14 mg
Selenium, Se 0.7 ug
Vitamins and other components
Vitamin C, total ascorbic acid 2.2 mg
Thiamin 0.04 mg
Riboflavin 0.05 mg
Niacin 0.47 mg
Pantothenic acid 0.2 mg
Vitamin B-6 0.09 mg
Folate, total 7 ug
Vitamin E (alpha-tocopherol) 0.69 mg
Tocopherol, beta 0.01 mg
Tocopherol, gamma 0.01 mg
Tocopherol, delta 0 mg
Tocotrienol, alpha 0 mg
Tocotrienol, beta 0 mg
Tocotrienol, gamma 0 mg
Tocotrienol, delta 0 mg
Vitamin K (phylloquinone) 15 ug
Vitamin K (Dihydrophylloquinone) 0 ug
Lycopene 1 ug
Carotene, beta 7047 ug
Carotene, alpha 2958 ug
Lutein + zeaxanthin 218 ug
Choline, total 7.5 mg
Vitamin D (D2 + D3), International Units 0 iu
Retinol 0 ug
Vitamin B-12 0 ug
Folic acid 0 ug
Folate, DFE 10 ug
Betaine 0.3 mg
Folate, food 10 ug
Cryptoxanthin, beta 0 ug
Vitamin A, RAE 710 ug
Vitamin A, IU 14210 iu
Vitamin E, added 0 mg
Vitamin B-12, added 0 ug
Vitamin D (D2 + D3) 0 ug
Other nutrients
Caffeine 0 mg
Theobromine 0 mg
Alcohol, ethyl 0 g

Interesting fact

Freezing preserves safety longer than peak quality

Food held continuously at 0°F/-18°C stays safe for a long time, but texture and flavor can decline through dehydration and freezer burn. Thawing in the refrigerator keeps the surface out of the bacterial growth range longer than counter thawing.

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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.