Carrots, cooked, boiled, drained, without 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 | 14 UG | 4% | |
| 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 | 58 MG | 3% | |
| 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, without salt
Bright orange and tender, these root vegetables become even sweeter and softer when boiled until fully cooked. The gentle cooking process breaks down their cell walls, making their nutrients more accessible to the body. They're a rich source of beta-carotene, which the body converts to vitamin A—important for healthy vision, immune function, and skin. A single serving also delivers a modest amount of fiber, which supports digestive health, along with small amounts of vitamin K, potassium, and antioxidants that help combat oxidative stress.
In the kitchen, they're incredibly versatile. Often served as a simple side dish with a touch of butter or herbs, they can also be pureed into soups, blended into baby food, or chopped into stews and casseroles for added sweetness and color. Their soft texture after boiling makes them easy to mash or mix into other dishes, and they pair well with both savory and slightly sweet flavors. For those mindful of blood sugar, pairing them with a source of protein or healthy fat can help balance their natural sugars.
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