Carrot · Daucus carota ssp. sativus

Carrots, frozen, cooked, boiled, drained, with salt

Nutrition facts per 100 g · edible portion

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Vegan Keto-friendly Gluten-free Dairy-free

Dietary labels are inferred automatically from Carrots, frozen, cooked, boiled, drained, with salt's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.

37 kcal Calories

0.6 g Protein

7.7 g Carbs

0.7 g Fat

Very good nutrient density 40/100

How many beneficial nutrients Carrots, frozen, cooked, boiled, drained, with salt delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.

Caloric ratio

Where the calories in Carrots, frozen, cooked, boiled, drained, with salt come from — the split across carbs, fat & protein.

37 kcal / serving

79% from carbs

Carbs 79%

7.7 g per serving
Fat 16%

0.7 g per serving
Protein 6%

0.6 g per serving

What Carrots, frozen, cooked, boiled, drained, with salt is a good source of

Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).

Vitamin A (RAE)94% Dietary Fiber12% Vitamin K11%

Full nutrition breakdown

Beneficial
Moderate
Limit
Neutral

Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.

Carbohydrates	Amount	% DV
Total Carbohydrate	7.7 g	3%
Dietary Fiber	3.3 g	12%
Starch	0.3 g	—
Total Sugars	4.1 g	—
Sucrose	3.4 g	—
Glucose	0.4 g	—
Fructose	0.3 g	—
Lactose	0.0 g	—
Maltose	0.0 g	—
Galactose	0.0 g	—

Fats & Fatty Acids	Amount	% DV
Total Fat	0.7 g	1%
Saturated Fat	0.1 g	1%
Monounsaturated Fat	0.0 g	—
Polyunsaturated Fat	0.3 g	—
Trans Fat	0.0 g	—
Omega-3 Fatty Acids	0.0 mg	—
Omega-6 Fatty Acids	318.0 mg	—
Butyric Acid	0.0 mg	—
Caproic Acid	0.0 mg	—
Caprylic Acid	0.0 mg	—
Capric Acid	0.0 mg	—
Lauric Acid	7.0 mg	—
Myristic Acid	7.0 mg	—
Palmitic Acid	111.0 mg	—
Stearic Acid	7.0 mg	—
Arachidic Acid	0.0 mg	—
Behenic Acid	0.0 mg	—
Palmitoleic Acid	7.0 mg	—
Oleic Acid	28.0 mg	—
Linoleic Acid	318.0 mg	—
Arachidonic Acid	0.0 mg	—
Eicosapentaenoic Acid (EPA)	0.0 mg	—
Docosahexaenoic Acid (DHA)	0.0 mg	—

Protein & Amino Acids	Amount	% DV
Protein	0.6 g	1%
Histidine	25.0 mg	—
Isoleucine	48.0 mg	—
Leucine	63.0 mg	—
Lysine	63.0 mg	—
Methionine	13.0 mg	—
Phenylalanine	38.0 mg	—
Threonine	119.0 mg	—
Tryptophan	7.0 mg	—
Valine	43.0 mg	—
Alanine	70.0 mg	—
Arginine	57.0 mg	—
Aspartic Acid	118.0 mg	—
Cystine	51.0 mg	—
Glutamic Acid	228.0 mg	—
Glycine	29.0 mg	—
Proline	34.0 mg	—
Serine	34.0 mg	—
Tyrosine	26.0 mg	—

Vitamins	Amount	% DV
Vitamin A (RAE)	846.0 mcg	94%
Vitamin C	2.3 mg	3%
Vitamin D	0.0 mcg	0%
Vitamin E	1.0 mg	7%
Vitamin K	13.6 mcg	11%
Thiamin (B1)	0.0 mg	3%
Riboflavin (B2)	0.0 mg	3%
Niacin (B3)	0.4 mg	3%
Vitamin B6	0.1 mg	5%
Folate (B9)	11.0 mcg	3%
Vitamin B12	0.0 mcg	0%
Pantothenic Acid (B5)	0.2 mg	3%
Choline	8.6 mg	2%
Betaine	0.1 mg	—

Minerals	Amount	% DV
Calcium	35.0 mg	3%
Iron	0.5 mg	3%
Magnesium	11.0 mg	3%
Phosphorus	31.0 mg	2%
Potassium	192.0 mg	4%
Sodium	295.0 mg	13%
Zinc	0.4 mg	3%
Copper	0.1 mg	9%
Manganese	0.2 mg	7%
Selenium	0.6 mcg	1%

Sterols	Amount	% DV
Cholesterol	0.0 mg	0%
Phytosterols	~	—

Other	Amount	% DV
Alcohol	~	—
Caffeine	0.0 mg	—
Theobromine	0.0 mg	—
Ash	0.7 g	—

About Carrots, frozen, cooked, boiled, drained, with salt

Carrots (Daucus carota) are crunchy root vegetables best known for their bright orange color, though heirloom purple, red, yellow, and white varieties exist too. The crisp taproot is the part most people eat, with a naturally sweet, earthy flavor that deepens and caramelizes when carrots are roasted or simmered. They are famously rich in beta-carotene, which the body converts to vitamin A for healthy vision and skin, and they also supply fiber, potassium, and antioxidants for very few calories.

Carrots are a true kitchen workhorse, eaten raw as sticks or shredded into salads and slaws, grated into cakes and muffins, simmered into soups and stews, glazed as a side, or blended into fresh juice, and along with onion and celery they form the aromatic base of countless dishes. Choose firm, smooth carrots with deep color, and if the leafy tops are attached, remove them before storing. Kept in the refrigerator crisper, ideally in a bag, carrots stay fresh and crunchy for weeks.

Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.

Frequently asked questions

How many calories are in Carrots, frozen, cooked, boiled, drained, with salt?

There are 37 calories in 100 g of Carrots, frozen, cooked, boiled, drained, with salt, or about 54 calories in 1 cup slices (146 g).

How much protein is in Carrots, frozen, cooked, boiled, drained, with salt?

Carrots, frozen, cooked, boiled, drained, with salt contains 0.6 g of protein per 100 g.

How many carbs are in Carrots, frozen, cooked, boiled, drained, with salt?

Carrots, frozen, cooked, boiled, drained, with salt has 7.7 g of carbohydrates per 100 g.

How much fat is in Carrots, frozen, cooked, boiled, drained, with salt?

Carrots, frozen, cooked, boiled, drained, with salt provides 0.7 g of total fat per 100 g.

What is Carrots, frozen, cooked, boiled, drained, with salt a good source of?

Carrots, frozen, cooked, boiled, drained, with salt is an excellent source of Vitamin A (RAE) (94% DV) and a good source of Dietary Fiber and Vitamin K (per 100 g). Daily Values are based on a 2,000-calorie diet.