Vegetables

Nutrition Facts Carrots (Baby)

Carrots (Baby) nutrition facts

Carrots (Baby) 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.

Calories41
Protein0.8g
Carbs9.1g
Fat0.1g
Protein Carbs Fat

Nutrition for 100 g

Calories 41 kcal
Protein 0.81 g
Total Fat 0.14 g
Carbohydrates 9.08 g
Fiber 2.69 g
Total Sugars 4.76 g
Sodium 63 mg

Nutrients

Full nutrient profile

Proximates
Water 89.3 g
Energy (Atwater General Factors) 40.77 kcal
Energy (Atwater Specific Factors) 38.25 kcal
Nitrogen 0.13 g
Protein 0.81 g
Total lipid (fat) 0.14 g
Ash 0.68 g
Energy 35 kcal
Energy 145 kj
Carbohydrates
Carbohydrate, by difference 9.08 g
Fiber, total dietary 2.69 g
Sugars, Total 4.76 g
Galactose 0 g
Starch 0 g
Fructose 1 g
Lactose 0 g
Sucrose 2.72 g
Glucose 1.04 g
Maltose 0 g
Lipids
SFA 16:0 0.02 g
SFA 18:0 0.001 g
MUFA 18:1 0.005 g
PUFA 18:2 0.06 g
PUFA 18:3 0.008 g
Fatty acids, total monounsaturated 0.007 g
Fatty acids, total polyunsaturated 0.07 g
Fatty acids, total saturated 0.02 g
SFA 12:0 0.002 g
SFA 14:0 0.001 g
MUFA 16:1 0.002 g
Fatty acids, total trans 0 g
Cholesterol 0 mg
Amino acids
Isoleucine 0.03 g
Leucine 0.04 g
Lysine 0.03 g
Cystine 0.007 g
Valine 0.04 g
Arginine 0.04 g
Histidine 0.01 g
Aspartic acid 0.11 g
Serine 0.03 g
Tyrosine 0.02 g
Alanine 0.05 g
Glutamic acid 0.17 g
Glycine 0.02 g
Proline 0.02 g
Tryptophan 0.009 g
Threonine 0.03 g
Methionine 0.006 g
Phenylalanine 0.03 g
Minerals
Calcium, Ca 42.23 mg
Iron, Fe 0.09 mg
Magnesium, Mg 11.06 mg
Phosphorus, P 29.58 mg
Potassium, K 237.3 mg
Sodium, Na 62.66 mg
Zinc, Zn 0.16 mg
Copper, Cu 0.04 mg
Manganese, Mn 0.09 mg
Selenium, Se 0 ug
Vitamins and other components
Thiamin 0.04 mg
Riboflavin 0.12 mg
Niacin 0.74 mg
Vitamin B-6 0.11 mg
Biotin 2.4 ug
Folate, total 43.65 ug
Folic acid 0 ug
Vitamin D (D2 + D3), International Units 0 iu
Folate, DFE 27 ug
Betaine 0.1 mg
Choline, total 7.5 mg
Vitamin A, IU 13790 iu
Vitamin A, RAE 690 ug
Vitamin C, total ascorbic acid 2.6 mg
Folate, food 27 ug
Retinol 0 ug
Vitamin B-12 0 ug
Vitamin K (Dihydrophylloquinone) 0 ug
Vitamin K (phylloquinone) 9.4 ug
Cryptoxanthin, beta 0 ug
Lycopene 0 ug
Carotene, beta 6391 ug
Carotene, alpha 3767 ug
Lutein + zeaxanthin 358 ug
Pantothenic acid 0.4 mg
Vitamin D (D2 + D3) 0 ug

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.