![Carrot](https://foodnutri.com/web/img/foods/carrot.png)
Carrot
Carrot, dehydrated
341 kcal
Energy
1.5 g
Fat
0.3 g
Saturates
38.8 g
Sugar
0.7 g
Salt
![carbs](https://foodnutri.com//web/img/carbs.png)
![fat](https://foodnutri.com//web/img/fat.png)
![protein](https://foodnutri.com//web/img/protein.png)
Caloric Ratio
Nutrition
Calories % Daily Value | ||
---|---|---|
Total Calories | 341 (1427 kJ) | |
from Carbohydrate | 318 (1333 kJ) | |
from Fat | 13 (56 kJ) | |
from Protein | 32 (136 kJ) | |
from Alcohol | 0 (0 kJ) |
Carbohydrates % Daily Value | ||
---|---|---|
Total Carbohydrates | 79.6 g | |
Dietary Fiber | 23.6 g | |
Starch | ~ | |
Sugars | 38.8 g | |
Sucrose | ~ | |
Glucose | ~ | |
Fructose | ~ | |
Lactose | ~ | |
Maltose | ~ | |
Galactose | ~ |
Fats & Fatty Acids % Daily Value | ||
---|---|---|
Total Fat | 1.5 g | |
Saturated Fat | 0.3 g | |
Butyric Acid | 0.0 mg | |
Caproic Acid | 0.0 mg | |
Caprylic Acid | 0.0 mg | |
Capric Acid | 0.0 mg | |
Lauric Acid | 19.0 mg | |
Tridecylic Acid | ~ | |
Myristic Acid | 9.0 mg | |
Pentadecanoic Acid | ~ | |
Palmitic Acid | 218.0 mg | |
Margaric Acid | ~ | |
Stearic Acid | 9.0 mg | |
Arachidic Acid | ~ | |
Behenic Acid | ~ | |
Lignoceric Acid | ~ | |
Monounsaturated Fat | 0.1 g | |
Myristoleic Acid | ~ | |
15:1 | ~ | |
Palmitoleic Acid | 19.0 mg | |
16:1 c | ~ | |
16:1 t | ~ | |
17:1 | ~ | |
Oleic Acid | 57.0 mg | |
18:1 c | ~ | |
18:1 t | ~ | |
Gadoleic Acid | 0.0 mg | |
Erucic Acid | 0.0 mg | |
22:1 c | ~ | |
22:1 t | ~ | |
Nervonic Acid | ~ | |
Polyunsaturated Fat | 0.7 g | |
Linoleic Acid | 635.0 mg | |
18:2 CLAs | ~ | |
18:2 n-6 c,c | ~ | |
18:2 t,t | ~ | |
18:2 i | ~ | |
18:2 t | ~ | |
Linolenic Acid | 95.0 mg | |
alpha-Linolenic Acid | ~ | |
gamma-Linolenic acid | ~ | |
Parinaric Acid | 0.0 mg | |
Eicosadienoic Acid | ~ | |
Eicosatrienoic Acid | ~ | |
20:3 n-3 | ~ | |
Dihomo-gamma-linolenic acid | ~ | |
Arachidonic Acid | 0.0 mg | |
20:4 n-6 | ~ | |
Timnodonic Acid | 0.0 mg | |
Clupanodonic Acid | 0.0 mg | |
Docosahexaenoic Acid | 0.0 mg | |
Trans Fat | 0.0 g | |
Omega-3 Fatty Acids | 95.0 mg | |
Omega-6 Fatty Acids | 635.0 mg |
Sterols % Daily Value | ||
---|---|---|
Cholesterol | 0.0 mg | |
Phytosterols | 94.0 mg | |
Campesterol | ~ | |
Stigmasterol | ~ | |
Beta-sitosterol | ~ |
Protein & Amino Acids % Daily Value | ||
---|---|---|
Protein | 8.1 g | |
Essential Aminos | ||
Histidine | 126.0 mg | |
Isoleucine | 323.0 mg | |
Leucine | 338.0 mg | |
Lysine | 315.0 mg | |
Methionine | 56.0 mg | |
Phenylalanine | 251.0 mg | |
Threonine | 299.0 mg | |
Tryptophan | 87.0 mg | |
Valine | 346.0 mg | |
Non-essential Aminos | ||
Alanine | 464.0 mg | |
Arginine | 338.0 mg | |
Aspartic Acid | 1,077.0 mg | |
Cystine | 63.0 mg | |
Glutamic Acid | 1,589.0 mg | |
Glycine | ~ | |
Proline | 228.0 mg | |
Serine | 275.0 mg | |
Tyrosine | 157.0 mg |
Other Nutrients % Daily Value | |
---|---|
Alcohol | 0.0 g |
Water | 4.0 g |
Ash | 6.8 g |
Caffiene | 0.0 mg |
Theobromine | 0.0 mg |
Vitamins % Daily Value | ||
---|---|---|
Betaine | ~ | |
Choline | 72.1 mg | |
Vitamin A | 68,466 IU | |
Vitamin B1 (thiamine) | 0.5 mg | |
Vitamin B2 (riboflavin) | 0.4 mg | |
Vitamin B3 (niacin) | 6.6 mg | |
Vitamin B5 (pantothenic acid) | 1.5 mg | |
Vitamin B6 (pyridoxine) | 1.0 mg | |
Vitamin B9 (folate) | 55 mcg | |
Vitamin B12 (cobalamin) | 0 mcg | |
Vitamin C | 14.6 mg | |
Vitamin D | 0 IU | |
Vitamin E | 8 IU | |
Vitamin K | 108 mcg |
Minerals % Daily Value | ||
---|---|---|
Calcium | 212.0 mg | |
Copper | 0.4 mg | |
Fluoride | ~ | |
Iron | 3.9 mg | |
Magnesium | 118.0 mg | |
Manganese | 1.1 mg | |
Phosphorus | 346.0 mg | |
Potassium | 2,540.0 mg | |
Sodium | 275.0 mg | |
Zinc | 1.6 mg |
![Carrot](https://foodnutri.com/web/img/ids/245.png)
About Carrot
The carrot (Daucus carota subsp. sativus; is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are sometimes eaten as well. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. Read More
The carrot (Daucus carota subsp. sativus; is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are sometimes eaten as well. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less woody-textured edible taproot. The Food and Agriculture Organization of the United Nations (FAO) reports that world production of carrots and turnips (these plants are combined by the FAO for reporting purposes) for calendar year 2011 was almost 35.658 million tonnes. Almost half were grown in China. Carrots are widely used in many cuisines, especially in the preparation of salads, and carrot salads are a tradition in many regional cuisines. (Wikipedia)