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Vegetables

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.

Calories37

Protein0.8 g

Carbs7.9 g

Fat0.5 g

ProteinCarbsFat

Nutrition for 100 g

Calories37 kcal

Protein0.8 g

Total Fat0.5 g

Carbohydrates7.9 g

Fiber3.2 g

Sodium66 mg

Total Sugars4.2 g

Source: USDA FoodData Central, record 746764

Nutrients

Full nutrient profile

Proximates

Water90.1 g

Nitrogen0.13 g

Protein0.81 g

Total lipid (fat)0.47 g

Total fat (NLEA)0.33 g

Ash0.72 g

Carbohydrates

Carbohydrate, by difference7.92 g

Carbohydrate, by summation7.79 g

Fiber, total dietary3.2 g

Fiber, soluble1.4 g

Fiber, insoluble1.9 g

Sugars, Total4.2 g

Sucrose2.31 g

Glucose0.84 g

Fructose1.05 g

Lactose0 g

Maltose0 g

Galactose0 g

Starch0.38 g

Sugars, Total4.76 g

Minerals

Calcium, Ca33 mg

Iron, Fe0.43 mg

Magnesium, Mg10.8 mg

Phosphorus, P31 mg

Potassium, K210 mg

Sodium, Na66 mg

Zinc, Zn0.28 mg

Copper, Cu0.08 mg

Manganese, Mn0.143 mg

Selenium, Se0.7 ug

Vitamins and other components

Vitamin C, total ascorbic acid2.2 mg

Thiamin0.039 mg

Riboflavin0.047 mg

Niacin0.465 mg

Pantothenic acid0.196 mg

Vitamin B-60.088 mg

Folate, total7 ug

Vitamin E (alpha-tocopherol)0.69 mg

Tocopherol, beta0.01 mg

Tocopherol, gamma0.01 mg

Tocopherol, delta0 mg

Tocotrienol, alpha0 mg

Tocotrienol, beta0 mg

Tocotrienol, gamma0 mg

Tocotrienol, delta0 mg

Vitamin K (phylloquinone)15 ug

Vitamin K (Dihydrophylloquinone)0 ug

Lycopene1 ug

Carotene, beta7047 ug

Carotene, alpha2958 ug

Lutein + zeaxanthin218 ug

Choline, total7.5 mg

Vitamin D (D2 + D3), International Units0 iu

Retinol0 ug

Vitamin B-120 ug

Folic acid0 ug

Folate, DFE10 ug

Betaine0.3 mg

Folate, food10 ug

Cryptoxanthin, beta0 ug

Vitamin A, RAE710 ug

Vitamin A, IU14210 iu

Vitamin E, added0 mg

Vitamin B-12, added0 ug

Vitamin D (D2 + D3)0 ug

Lipids

Fatty acids, total saturated0 g

SFA 4:00 g

SFA 6:00 g

SFA 8:00 g

SFA 10:00 g

SFA 12:00 g

SFA 14:00 g

SFA 15:00 g

SFA 16:00 g

SFA 17:00 g

SFA 18:00 g

SFA 20:00 g

SFA 22:00 g

SFA 24:00 g

Fatty acids, total monounsaturated0 g

MUFA 14:1 c0 g

MUFA 16:1 c0 g

MUFA 18:10 g

MUFA 18:1 c0 g

MUFA 20:10 g

MUFA 20:1 c0 g

MUFA 22:10 g

MUFA 22:1 c0 g

Fatty acids, total polyunsaturated0.163 g

PUFA 18:20.163 g

PUFA 18:2 c0.163 g

PUFA 18:30 g

PUFA 18:3 c0 g

PUFA 18:40 g

PUFA 20:40 g

PUFA 20:4c0 g

PUFA 20:5c0 g

PUFA 20:5 n-3 (EPA)0 g

PUFA 22:5 c0 g

PUFA 22:5 n-3 (DPA)0 g

PUFA 22:6 c0 g

PUFA 22:6 n-3 (DHA)0 g

Fatty acids, total trans0 g

Cholesterol0 mg

MUFA 16:10.004 g

Amino acids

Tryptophan0.007 g

Threonine0.127 g

Isoleucine0.052 g

Leucine0.066 g

Lysine0.075 g

Methionine0.015 g

Cystine0.048 g

Phenylalanine0.042 g

Tyrosine0.031 g

Valine0.047 g

Arginine0.06 g

Histidine0.03 g

Alanine0.075 g

Aspartic acid0.112 g

Glutamic acid0.196 g

Glycine0.031 g

Proline0.034 g

Serine0.033 g

Other bioactive components

Caffeine0 mg

Theobromine0 mg

Alcohol, ethyl0 g

Interesting fact

Heat Unlocks the Orange

The beta-carotene in carrots sits inside tough cell walls, and the body absorbs only 10-30% of it from raw food. Cooking and heat treatment break those walls down and raise how much makes it through.

Source: NIH Office of Dietary Supplements

Practical guidance

How to choose and store Carrots (Frozen)

How to choose

Choose packs that are solidly frozen, with no signs of thawing or large ice crystals.

Storage

Keep frozen at 0°F (-18°C) or below. Frozen food stays safe indefinitely; use within the time on the package for best quality.

100 g

P 1.4gC 7.1gF 0.4g

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