Know what’s on your plate
Carrot
Calories & nutrition facts
canned, regular pack, drained solids
Nutrition facts
Per 100 g% DV- Calories 25 kcal —
- Protein 0.6 g 1%
- Carbohydrate 4 g 1%
- Fat 0.2 g 0%
- Saturated fat 0 g 0%
- Fibre 1.5 g 5%
- Sugars 2.5 g —
- Sodium 242 mg 11%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 558 µg 62%
- Vitamin C 2.7 mg 3%
- Vitamin D 0 µg 0%
- Vitamin E 0.74 mg 5%
- Vitamin K 9.8 µg 8%
- Thiamin (B1) 0.02 mg 2%
- Riboflavin (B2) 0.03 mg 2%
- Niacin (B3) 0.55 mg 3%
- Pantothenic acid (B5) 0.14 mg 3%
- Vitamin B6 0.11 mg 7%
- Folate (B9) 9 µg 2%
- Vitamin B12 0 µg 0%
- Choline 6.3 mg 1%
Minerals
- Calcium 25 mg 2%
- Iron 0.64 mg 4%
- Magnesium 8 mg 2%
- Phosphorus 24 mg 2%
- Potassium 179 mg 4%
- Zinc 0.26 mg 2%
- Copper 0.1 mg 12%
- Manganese 0.45 mg 20%
- Selenium 0.4 µg 1%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 25 | 0.6 g | 4 g | 0.2 g |
| 1 × cup, sliced | 146 g | 37 | 0.9 g | 5.9 g | 0.3 g |
| 1 × cup, mashed | 228 g | 57 | 1.5 g | 9.2 g | 0.4 g |
| 1 × slice | 2.8 g | 1 | 0 g | 0.1 g | 0 g |
| 1 × can (303 x 406) | 284 g | 71 | 1.8 g | 12 g | 0.5 g |
| 2 × cup, sliced | 292 g | 73 | 1.9 g | 12 g | 0.6 g |
| ½ × cup, sliced | 73 g | 18 | 0.5 g | 2.9 g | 0.1 g |
| 3 × cup, sliced | 438 g | 110 | 2.8 g | 18 g | 0.8 g |
| 4 × cup, sliced | 584 g | 146 | 3.7 g | 24 g | 1.1 g |
Similar foods
- Baby carrotraw35 kcal / 100 g
- Tinned carrot29 kcal / 100 g
- Carrot juicecanned40 kcal / 100 g
- Dehydrated carrotdehydrated341 kcal / 100 g
- Canned peas and carrotsregular pack, solids and liquids38 kcal / 100 g
- Corncanned
- Onioncanned, solids and liquid19 kcal / 100 g
- Beetscanned, drained solids31 kcal / 100 g
- Mixed vegetablescanned, drained solids49 kcal / 100 g
- Canned potatoesdrained solids60 kcal / 100 g
Questions about Carrot
Do you need to peel carrots before eating them?
No: scrub them well under running water and trim the ends. Peel older carrots if the skin is tough or blemished, but young carrots are usually fine unpeeled.
How do you roast carrots so they brown rather than steam?
Cut them into evenly sized batons, dry them well and spread them in a single layer on a hot tray. Roast with a little oil at 220 °C for about 25–35 minutes, turning once.
How long should you boil carrots?
Slice them about 1 cm thick and simmer in salted water for 7–10 minutes, until a knife slips in easily. Drain promptly so they do not turn waterlogged.
How should you store carrots so they stay crisp?
Remove leafy tops, which draw moisture from the roots, and keep the carrots in a bag or covered container in the fridge. If they go limp, soak them in cold water for a short while to crisp them up.
Can you freeze carrots?
Yes. Peel or scrub, slice, blanch in boiling water for 2 minutes, then cool quickly in iced water and dry before freezing. They are best used from frozen in soups, stews or casseroles rather than salads.
What flavours go well with carrots?
Carrots pair well with cumin, coriander, ginger, thyme, honey and citrus. Use them in carrot soup, carrot and coriander soup, coleslaw, or a tray bake with other root vegetables.
Are raw carrots safe for young children?
Whole or coin-shaped raw carrot can be a choking risk for young children. Grate it finely or cook it until soft, and cut it into age-appropriate pieces while supervising them as they eat.
Does cooking change how your body gets vitamin A from carrots?
Carrots provide beta-carotene, which your body can turn into vitamin A. Cooking softens their structure, and eating them with a little oil or another fat helps your body absorb more beta-carotene.
Source: USDA FoodData Central 170396 · per 100 g · carbohydrate per EU label, fibre excluded
