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

Plant foods · Vegetables · All vegetables

g
Macronutrients 74 / 100 How is this scored?

Composition

Energy

Protein 0.6 g · 2 kcal/100g
Fat 0.7 g · 6 kcal/100g
Carbs 7.7 g · 31 kcal/100g
Fiber 3.3 g
Water 90 g
Total energy 37 kcal

Energy is predominantly from carbs (79%); EFSA recommends 45–60% for a balanced diet

Fat quality 64 / 100 How is this scored?
Total fat
0.7g
Saturated
0.1g
Monounsat.
0.0g
Polyunsat.
0.3g
Omega-6
0.32g

Saturated fat is 3.2% of energy, within the WHO limit of 10%.

Protein quality —

Protein content too low to score quality (<1 g/100 g)

Micronutrients 28 / 100 How is this scored?

Vitamins

Vitamin A 846 µg
Vitamin C 2.3 mg
Vitamin D 0.0 µg
Vitamin E 1.0 mg
Vitamin K 14 µg
Thiamin (B1) 0.03 mg
Riboflavin (B2) 0.04 mg
Niacin (B3) 0.4 mg
Pantothenic (B5) 0.2 mg
Vitamin B6 0.08 mg
Folate (B9) 11 µg
Vitamin B12 0.00 µg

Minerals

Calcium 35 mg
Iron 0.5 mg
Magnesium 11 mg
Phosphorus 31 mg
Potassium 192 mg
Sodium 295 mg
Zinc 0.4 mg
Copper 0.08 mg
Manganese 0.17 mg
Selenium 0.6 µg

Notable source of Vitamin A (106% of EU NRV per 100 g). Score averages coverage across 21 tracked nutrients.