Carrots: nutrition and preparations
Find carrot roots, including baby carrots, with raw, cooked, frozen and canned records kept separate. Mixed salads are not included.
36 source records
The group heading is a navigation aid. Read the full food name for cooking state, edible part, added fat, salt or sugar. A raw or dry record is not a recommendation to eat the food uncooked.
Compare selected forms per 100 g
These are independent USDA records, not measurements of the same food before and after cooking. Water content, edible part and added ingredients can differ; equal weights are not equivalent portions.
| Nutrient | Carrots, rawSR Legacy · FDC 170393 | Carrots, cooked, boiled, drained, without saltSR Legacy · FDC 170394 | Difference (second − first) |
|---|---|---|---|
| Energy (kcal) | 41 | 35 | -6 |
| Protein (g) | 0.93 | 0.76 | -0.17 |
| Carbohydrates (g) | 9.58 | 8.22 | -1.36 |
| Fat (g) | 0.24 | 0.18 | -0.06 |
| Dietary Fiber (g) | 2.8 | 3 | +0.2 |
| Sodium (mg) | 69 | 58 | -11 |
A dash means not reported, not zero. Differences describe these records only and do not measure nutrient retention or health effects.
Adjust portions in the comparison toolRaw or dry
Cooked or roasted
Frozen, prepared or unprepared
Canned or pickled
