1.8%
35 kcal

Energy

0.3%
0.2 g

Fat

0.2%
0.0 g

Saturates

3.8%
3.5 g

Sugar

12.6%
0.8 g

Salt

carbs
87%
fat
5%
protein
8%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 35 (147 kJ)
2%
from Carbohydrate 33 (138 kJ)
from Fat 2 (7 kJ)
from Protein 3 (13 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 8.2 g
3%
Dietary Fiber 3.0 g
10%
Starch 0.2 g
Sugars 3.5 g
Sucrose 2,700.0 mg
Glucose 400.0 mg
Fructose 360.0 mg
Lactose 0.0 mg
Maltose 0.0 mg
Galactose 0.0 mg
Fats & Fatty Acids % Daily Value
Total Fat 0.2 g
0%
Saturated Fat 0.0 g
0%
Butyric Acid 0.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 0.0 mg
Capric Acid 0.0 mg
Lauric Acid 0.0 mg
Tridecylic Acid ~
Myristic Acid 0.0 mg
Pentadecanoic Acid 0.0 mg
Palmitic Acid 35.0 mg
Margaric Acid 0.0 mg
Stearic Acid 2.0 mg
Arachidic Acid 0.0 mg
Behenic Acid 0.0 mg
Lignoceric Acid 0.0 mg
Monounsaturated Fat 0.0 g
Myristoleic Acid 0.0 mg
15:1 0.0 mg
Palmitoleic Acid 2.0 mg
16:1 c ~
16:1 t ~
17:1 0.0 mg
Oleic Acid 6.0 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 0.1 g
Linoleic Acid 105.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 2.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid 0.0 mg
Eicosadienoic Acid 0.0 mg
Eicosatrienoic Acid 0.0 mg
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 2.0 mg
Omega-6 Fatty Acids 105.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 0.8 g
2%
Essential Aminos
Histidine 33.0 mg
4%
Isoleucine 63.0 mg
6%
Leucine 84.0 mg
3%
Lysine 83.0 mg
4%
Methionine 17.0 mg
1%
Phenylalanine 50.0 mg
3%
Threonine 157.0 mg
13%
Tryptophan 10.0 mg
3%
Valine 56.0 mg
4%
Non-essential Aminos
Alanine 93.0 mg
Arginine 75.0 mg
Aspartic Acid 156.0 mg
Cystine 68.0 mg
Glutamic Acid 301.0 mg
Glycine 38.0 mg
Proline 44.0 mg
Serine 44.0 mg
Tyrosine 35.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 90.2 g
Ash 0.7 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine 0.1 mg
Choline 8.8 mg
Vitamin A 17,033 IU
341%
Vitamin B1 (thiamine) 0.1 mg
4%
Vitamin B2 (riboflavin) 0.0 mg
3%
Vitamin B3 (niacin) 0.6 mg
3%
Vitamin B5 (pantothenic acid) 0.2 mg
2%
Vitamin B6 (pyridoxine) 0.2 mg
8%
Vitamin B9 (folate) 2 mcg
1%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 3.6 mg
6%
Vitamin D 0 IU
0%
Vitamin E 2 IU
5%
Vitamin K 14 mcg
17%
Minerals % Daily Value
Calcium 30.0 mg
3%
Copper 0.0 mg
1%
Fluoride 47.5 mcg
Iron 0.3 mg
2%
Magnesium 10.0 mg
3%
Manganese 0.2 mg
8%
Phosphorus 30.0 mg
3%
Potassium 235.0 mg
7%
Sodium 302.0 mg
13%
Zinc 0.2 mg
1%
Carrot

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)