Carrots, frozen, 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 | 2.3 MG | 3% | |
| Thiamin | 0.0 MG | 3% | |
| Riboflavin | 0.0 MG | 3% | |
| Niacin | 0.4 MG | 3% | |
| Pantothenic acid | 0.2 MG | 3% | |
| Vitamin B-6 | 0.1 MG | 5% | |
| Folate, total | 11 UG | 3% | |
| Choline, total | 8.6 MG | 2% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 846 UG | 94% | |
| Vitamin E (alpha-tocopherol) | 1.0 MG | 7% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 13.6 UG | 11% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 35 MG | 3% | |
| Iron, Fe | 0.5 MG | 3% | |
| Magnesium, Mg | 11 MG | 3% | |
| Phosphorus, P | 31 MG | 2% | |
| Potassium, K | 192 MG | 4% | |
| Sodium, Na | 295 MG | 13% | |
| Zinc, Zn | 0.4 MG | 3% | |
| Copper, Cu | 0.1 MG | 9% | |
| Manganese, Mn | 0.2 MG | 7% | |
| Selenium, Se | 0.6 UG | 1% |
Nutrition Highlights
- Very low in calories (37 kcal per 100g), suitable for weight management.
- Very low in fat (0.7g per 100g).
- Good source of dietary fiber (3.3g per 100g).
- Rich source of Vitamin A, RAE (94% of Daily Value per 100g).
About Carrots, frozen, cooked, boiled, drained, with salt
A vibrant and versatile vegetable, this version offers a convenient and readily available source of important nutrients. Boiling and draining them after cooking, along with a touch of salt, creates a simple preparation that is both familiar and easy to incorporate into a balanced diet. It boasts a good amount of fiber, which supports digestive health and can contribute to feelings of fullness. While relatively low in calories, this food provides a moderate dose of carbohydrates, mostly in the form of natural sugars.
The primary nutritional highlight of this food is its significant beta-carotene content, a precursor to vitamin A. Vitamin A is crucial for vision, immune function, and cell growth. It also offers a modest amount of protein, along with some fat. The cooking method, in this case boiling, helps to soften the vegetable, and the addition of salt enhances the flavor. However, it's worth noting that boiling can lead to some loss of water-soluble vitamins.
In the kitchen, these cooked carrots serve as a versatile side dish, or can easily be added to soups, stews, and casseroles. They can also be mashed and seasoned, or pureed for a smoother texture. Their natural sweetness makes them a welcome addition to meals, and their prepared state means they require minimal additional time or effort to prepare.
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