Carrots, cooked, boiled, drained, with salt
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 3.6 MG | 4% | |
| Thiamin | 0.1 MG | 6% | |
| Riboflavin | 0.0 MG | 3% | |
| Niacin | 0.6 MG | 4% | |
| Pantothenic acid | 0.2 MG | 5% | |
| Vitamin B-6 | 0.2 MG | 9% | |
| Folate, total | 2 UG | 1% | |
| Choline, total | 8.8 MG | 2% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 852 UG | 95% | |
| Vitamin E (alpha-tocopherol) | 1.0 MG | 7% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 13.7 UG | 11% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 30 MG | 2% | |
| Iron, Fe | 0.3 MG | 2% | |
| Magnesium, Mg | 10 MG | 2% | |
| Phosphorus, P | 30 MG | 2% | |
| Potassium, K | 235 MG | 5% | |
| Sodium, Na | 302 MG | 13% | |
| Zinc, Zn | 0.2 MG | 2% | |
| Copper, Cu | 0.0 MG | 2% | |
| Manganese, Mn | 0.2 MG | 7% | |
| Selenium, Se | 0.7 UG | 1% |
Nutrition Highlights
- Very low in calories (35 kcal per 100g), suitable for weight management.
- Very low in fat (0.2g per 100g).
- Good source of dietary fiber (3g per 100g).
- Rich source of Vitamin A, RAE (95% of Daily Value per 100g).
About Carrots, cooked, boiled, drained, with salt
These vibrant orange root vegetables transform when cooked, becoming tender and sweet as their natural sugars concentrate. Boiling softens their firm texture while making their nutrients more bioavailable, particularly beta-carotene - the antioxidant that gives them their signature color and converts to vitamin A in the body. A single serving provides over 100% of daily vitamin A needs, supporting eye health, immune function, and skin integrity. The cooking process also reduces their fiber content slightly compared to raw versions, but they still offer digestive benefits and help maintain steady blood sugar levels thanks to their complex carbohydrates.
In the kitchen, these cooked vegetables shine as both a side dish and ingredient. They can be mashed with butter for a comforting puree, diced into soups and stews where they add natural sweetness, or chilled for salads and grain bowls. Their mild flavor pairs well with herbs like dill and thyme, warm spices such as cumin and ginger, or simple seasonings of salt and pepper. For those monitoring sodium intake, the salted version provides a ready-to-eat option, though unsalted preparations allow for more control over seasoning. Their versatility extends to baby food preparations and soft food diets, where their smooth texture and nutrient density make them an ideal choice.
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