Vegetables

Nutrition Facts Carrots (Mature)

Carrots (Mature) nutrition facts

Carrots (Mature) are a vegetable whose variety, edible portion, and raw or cooked state affect its composition. They provide dietary fiber and potassium. Choose produce without rot or major bruising. Refrigerate perishable items at 40°F/4°C or below and rinse under running water just before preparation—without soap.

Calories48
Protein0.9g
Carbs10.3g
Fat0.4g
Protein Carbs Fat

Nutrition for 100 g

Calories 48 kcal
Protein 0.94 g
Total Fat 0.35 g
Carbohydrates 10.27 g
Fiber 3.1 g
Total Sugars 4.74 g
Sodium 87 mg

Nutrients

Full nutrient profile

Proximates
Water 87.72 g
Energy (Atwater General Factors) 47.99 kcal
Energy (Atwater Specific Factors) 44.98 kcal
Nitrogen 0.15 g
Protein 0.94 g
Total lipid (fat) 0.35 g
Ash 0.72 g
Energy 41 kcal
Energy 173 kj
Carbohydrates
Carbohydrate, by difference 10.27 g
Fiber, total dietary 3.1 g
Starch 1.43 g
Fructose 0.55 g
Lactose 0 g
Sucrose 3.59 g
Glucose 0.59 g
Maltose 0 g
Sugars, Total 4.74 g
Galactose 0 g
Lipids
Fatty acids, total saturated 0.03 g
Fatty acids, total polyunsaturated 0.1 g
MUFA 18:1 0.01 g
PUFA 18:2 0.1 g
SFA 16:0 0.03 g
Fatty acids, total monounsaturated 0.01 g
Cholesterol 0 mg
PUFA 20:2 n-6 c,c 0 g
PUFA 20:3 0 g
SFA 15:0 0 g
SFA 18:0 0.002 g
SFA 20:0 0 g
PUFA 18:3 0.002 g
PUFA 20:4 0 g
PUFA 18:4 0 g
MUFA 20:1 0 g
MUFA 22:1 0 g
SFA 4:0 0 g
SFA 6:0 0 g
SFA 10:0 0 g
Fatty acids, total trans 0 g
SFA 8:0 0 g
SFA 12:0 0 g
SFA 14:0 0 g
PUFA 22:6 n-3 (DHA) 0 g
SFA 22:0 0 g
MUFA 14:1 0 g
MUFA 16:1 0.002 g
PUFA 20:5 n-3 (EPA) 0 g
PUFA 22:5 n-3 (DPA) 0 g
SFA 17:0 0 g
SFA 24:0 0 g
MUFA 17:1 0 g
MUFA 15:1 0 g
Amino acids
Isoleucine 0.08 g
Leucine 0.1 g
Lysine 0.1 g
Cystine 0.08 g
Valine 0.07 g
Arginine 0.09 g
Histidine 0.04 g
Aspartic acid 0.19 g
Serine 0.05 g
Tryptophan 0.01 g
Threonine 0.19 g
Methionine 0.02 g
Phenylalanine 0.06 g
Tyrosine 0.04 g
Alanine 0.11 g
Glutamic acid 0.37 g
Glycine 0.05 g
Proline 0.05 g
Minerals
Calcium, Ca 30.48 mg
Iron, Fe 0.15 mg
Magnesium, Mg 12.45 mg
Phosphorus, P 39.81 mg
Potassium, K 279.6 mg
Sodium, Na 86.65 mg
Zinc, Zn 0.24 mg
Copper, Cu 0.06 mg
Manganese, Mn 0.13 mg
Selenium, Se 0 ug
Fluoride, F 3.2 ug
Vitamins and other components
Thiamin 0.07 mg
Riboflavin 0.1 mg
Niacin 1.41 mg
Vitamin B-6 0.15 mg
Biotin 2.22 ug
Folate, total 37.06 ug
Folic acid 0 ug
Vitamin D (D2 + D3), International Units 0 iu
Vitamin K (Dihydrophylloquinone) 0 ug
Vitamin K (phylloquinone) 13.2 ug
Tocopherol, delta 0 mg
Tocotrienol, gamma 0 mg
Tocotrienol, delta 0 mg
Vitamin C, total ascorbic acid 5.9 mg
Vitamin E (alpha-tocopherol) 0.66 mg
Tocopherol, beta 0.01 mg
Tocopherol, gamma 0 mg
Tocotrienol, alpha 0.01 mg
Tocotrienol, beta 0 mg
Pantothenic acid 0.27 mg
Choline, total 8.8 mg
Betaine 0.4 mg
Retinol 0 ug
Vitamin B-12 0 ug
Carotene, beta 8285 ug
Carotene, alpha 3477 ug
Lycopene 1 ug
Lutein + zeaxanthin 256 ug
Folate, DFE 19 ug
Cryptoxanthin, beta 0 ug
Folate, food 19 ug
Vitamin A, RAE 835 ug
Vitamin A, IU 16706 iu
Vitamin B-12, added 0 ug
Vitamin E, added 0 mg
Vitamin D (D2 + D3) 0 ug
Other nutrients
Alcohol, ethyl 0 g
Caffeine 0 mg
Theobromine 0 mg

Interesting fact

Cooking and meal fat influence carotenoid absorption

Carotenoids are held inside plant structures and are fat-soluble. Cooking can improve their release, and a modest amount of dietary fat helps form the micelles needed for absorption, although excessive heat can also destroy some carotenoid.

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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.