Carrot, raw - Nutrition data & facts, nutritional informationHome » Vegetables and vegetable products » Roots and tubers

Carrot, raw

Daucus carota L.

	Energy Distribution % of total food energy
	Protein, total	8.9 %
	Fat, total	8 %
	Carbohydrate, total	83.1 %
	Alcohol	0 %

Refuse: 15%


Content per 100 grams
Energy	163	kJ
Protein, total	1	g
total-N	0.2	g
Fat, total	0.4	g
saturated fatty acids	0.1	g
monounsaturated fatty acids	0	g
polyunsaturated fatty acids	0.2	g
Carbohydrate, total	9.3	g
carbohydrate, available	6.3	g
added sugar	0	g
dietary fibre	3	g
Alcohol	0	g
Ash	0.8	g
Moisture	88.5	g

Vitamins
Vitamin A	917	RE
retinol	0	μg
ß-carotene	11000	μg
Vitamin D	0	μg
Vitamin E	0.55	aTE
alpha-tocopherol	0.55	mg
Vitamin K	15	μg
Vitamin B1, thiamin	0.05	mg
Vitamin B2, riboflavin	0.045	mg
Niacin equivalents	1.15	NE
niacin	1	mg
tryptophan	0.15	mg
Vitamin B6	0.119	mg
Pantothenic Acid	0.28	mg
Biotin	3.4	μg
Folates	37	μg
Vitamin B12	0	μg
Vitamin C	5	mg

Minerals
Sodium, Na	66	mg
Potassium, K	303	mg
Calcium, Ca	36	mg
Magnesium, Mg	12	mg
Phosphorus, P	29	mg
Iron, Fe	0.4	mg
Copper, Cu	0.036	mg
Zinc, Zn	0.27	mg
Iodine, I	3	μg
Manganese, Mn	0.36	mg
Chromium, Cr	0.8	μg
Selenium, Se	0.3	μg
Nickel, Ni	6.46	μg

Carbohydrates
Fructose	1.9	g
Glucose	2.56	g
Maltose	0	g
Saccharose	1.64	g
All sugars, total	6.1	g
Starch	0	g

Lipids
C 16:0	0.073	g
C 18:0	0.006	g
C 18:1, n-9	0.006	g
C 18:2, n-6	0.206	g
C 18:3, n-3	0.029	g
C 20:4, n-6	0	g

Sums lipids
Sum saturated	0.079	g
Sum monounsaturated	0.006	g
Sum polyunsaturated	0.235	g
Sum n-3 fatty acids	0.029	g
Sum n-6 fatty acids	0.206	g

Cholesterol
Cholesterol	0	mg

Amino acids
Isoleucin	29	mg
Leucine	38	mg
Lysine	35	mg
Methionine	9	mg
Cystine	1	mg
Phenylalanine	26	mg
Tyrosine	14	mg
Threonine	26	mg
Tryptophan	9	mg
Valine	43	mg
Arginine	32	mg
Histidine	12	mg
Alanine	77	mg
Aspartic acid	140	mg
Glutamic acid	180	mg
Glycine	27	mg
Proline	24	mg
Serine	35	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 1129