Carrots, fresh, cooked, fat added, NS as to fat type
Nutrition facts per 100 g and per portion, with the source of every value.
Per 100 g
- 72 kcalEnergy
- 0.96 gProtein
- 3 gFat
- 10.36 gCarbohydrate
| Nutrient | Per 100 g | 1 cup | Source field |
|---|---|---|---|
| Energy | 72 kcal | 115 kcal | 1008 Energy |
| Protein | 0.96 g | 1.5 g | 1003 Protein |
| Fat | 3 g | 4.8 g | 1004 Total lipid (fat) |
| Saturated fatty acids | 0.726 g | 1.2 g | 1258 Fatty acids, total saturated |
| Monounsaturated fatty acids | 0.953 g | 1.5 g | 1292 Fatty acids, total monounsaturated |
| Polyunsaturated fatty acids | 0.864 g | 1.4 g | 1293 Fatty acids, total polyunsaturated |
| Cholesterol | 2 mg | 3.2 mg | 1253 Cholesterol |
| Carbohydrate | 10.36 g | 16.6 g | 1005 Carbohydrate, by difference |
| Sugars | 4.78 g | 7.6 g | 2000 Total Sugars |
| Dietary fibre | 3.1 g | 5 g | 1079 Fiber, total dietary |
| Sodium | 214 mg | 342 mg | 1093 Sodium, Na |
| Potassium | 283 mg | 453 mg | 1092 Potassium, K |
| Calcium | 31 mg | 50 mg | 1087 Calcium, Ca |
| Iron | 0.15 mg | 0.24 mg | 1089 Iron, Fe |
| Water | 84.63 g | 135 g | 1051 Water |
| Alcohol | 0 g | 0 g | 1018 Alcohol, ethyl |
Carbohydrate is calculated by difference and includes fibre (USDA method).
Portions
| Portion | Weight | Energy (kcal) | Protein (g) | Fat (g) | Carbohydrate (g) | Sugars (g) | Dietary fibre (g) | Sodium (mg) |
|---|---|---|---|---|---|---|---|---|
| 1 cup | 160 g | 115 | 1.5 | 4.8 | 16.6 | 7.6 | 5 | 342 |
| 1 baby carrot | 10 g | 7 | 0.096 | 0.3 | 1 | 0.48 | 0.31 | 21 |
| 1 regular carrot | 62 g | 45 | 0.6 | 1.9 | 6.4 | 3 | 1.9 | 133 |
| 1 piece/slice | 5 g | 4 | 0.048 | 0.15 | 0.52 | 0.24 | 0.15 | 11 |
| 1 cup, mashed | 235 g | 169 | 2.3 | 7 | 24.3 | 11.2 | 7.3 | 503 |
| Quantity not specified | 80 g | 58 | 0.77 | 2.4 | 8.3 | 3.8 | 2.5 | 171 |
Per-portion values are calculated from the per-100 g values and the portion weight.
About this record
- Source
- USDA FoodData Central, Survey (FNDDS 2021-2023), 2024-10-31
- Source record
- fdc:2709670
- Published
- 2022-10-28
- Retrieved
- 2026-10-10
- Food group
- Vegetables
- Preparation
- cooked
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, Survey Foods (FNDDS 2021-2023), 2024-10-31.
Names in other languages
- English: Carrots, fresh, cooked, fat added, NS as to fat type (official name from the source)
- Français: Carottes, fraîches, cuites, avec matière grasse ajoutée, type de matière grasse non précisé (machine-translated, confirmed by a second independent pass)
- Deutsch: Karotten, frisch, gegart, mit Fettzugabe, Fettart nicht angegeben (machine-translated, confirmed by a second independent pass)
- Italiano: Carote, fresche, cotte, con grassi aggiunti, tipo di grasso non specificato (machine-translated, confirmed by a second independent pass)
- Español: Zanahorias, frescas, cocidas, con grasa añadida, tipo de grasa sin especificar (machine-translated, confirmed by a second independent pass)
Related foods
- Carrots, fresh, cooked, no added fat
- Carrots, raw
- Carrots, canned, cooked with oil
- Carrots, canned, cooked, no added fat
- Mixed salad greens, raw
- Mushrooms, raw
- Tomatoes, for use on a sandwich
- Peppers, raw, NFS
Get this by API
The same record, with provenance on every value, from the NutrientGraph API:
curl -s "https://api.nutrientgraph.com/v1/food/foods/fdc:2709670" -H "X-API-Key: $API_KEY"Nutrition reference data copied from public food composition tables. Not medical or dietary advice.