Carrots
100 g raw
41 kcal
Boiled, 100 g
43 kcal
Roasted, 100 g
48 kcal
medium carrot (61 g)
25 kcal
Protein, fat and carbs per 100 g
- Protein
- 0.9 g
- Fat
- 0.2 g
- Carbs
- 9.6 g
- Fiber
- 2.8 g
- Sugar
- 4.7 g
Servings
- medium carrot (61 g)25 kcal · Protein 0.6 g · Fat 0.1 g · Carbs 5.8 g
How cooking changes it
Per 100 g of cooked food. Yield is how many grams of cooked food 100 g raw makes: grains absorb water, meat loses it, and some vitamins break down.
| Method | Yield | Calories | Protein | Fat | Carbs |
|---|---|---|---|---|---|
| Raw | 100% | 41 kcal | 0.9 g | 0.2 g | 9.6 g |
| Boiled | 95% | 43 kcal | 1 g | 0.3 g | 10.1 g |
| Steamed | 97% | 42 kcal | 1 g | 0.3 g | 9.9 g |
| Roasted | 85% | 48 kcal | 1.1 g | 0.3 g | 11.3 g |
| Fried | 90% | 46 kcal | 1 g | 0.3 g | 10.6 g |
What to pair it with
Eat it with fat
Carotenoids are absorbed much better with fat: add oil, sour cream or nuts.
Source: PMID 15277161
Vitamins and minerals per 100 g
Percent of the daily value for an adult woman aged 19–50. The calculator works out your own.
| Nutrient | Amount | % DV |
|---|---|---|
| Vitamin A | 835 mcg | 119% |
| Vitamin C | 5.9 mg | 8% |
| Vitamin E | 0.66 mg | 4% |
| Vitamin K | 13.2 mcg | 15% |
| Vitamin B1 (thiamine) | 0.07 mg | 6% |
| Vitamin B2 (riboflavin) | 0.06 mg | 5% |
| Vitamin B3 (niacin) | 0.98 mg | 7% |
| Vitamin B6 (pyridoxine) | 0.14 mg | 11% |
| Vitamin B9 (folate) | 19 mcg | 5% |
| Choline | 8.8 mg | 2% |
| Calcium | 33 mg | 3% |
| Iron | 0.3 mg | 2% |
| Magnesium | 12 mg | 4% |
| Phosphorus | 35 mg | 5% |
| Potassium | 320 mg | 12% |
| Sodium | 69 mg | 3% |
| Zinc | 0.24 mg | 3% |
| Selenium | 0.1 mcg | 0% |
| Copper | 0.05 mg | 6% |
| Manganese | 0.14 mg | 8% |
How much do you need?
Work out your daily targets and log this food in your diary — cooking method included.
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