Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 35 kCal | 1684 kCal | 2.1% | 6% | 4811 g |
| Proteins | 0.76 g | 76 g | 1% | 2.9% | 10000 g |
| Fats | 0.18 g | 56 g | 0.3% | 0.9% | 31111 g |
| Carbohydrates | 5.22 g | 219 g | 2.4% | 6.9% | 4195 g |
| Alimentary fiber | 3 g | 20 g | 15% | 42.9% | 667 g |
| Water | 90.17 g | 2273 g | 4% | 11.4% | 2521 g |
| Ash | 0.67 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 852 μg | 900 μg | 94.7% | 270.6% | 106 g |
| alpha Carotene | 3776 μg | ~ | |||
| beta Carotene | 8.332 mg | 5 mg | 166.6% | 476% | 60 g |
| Lutein + Zeaxanthin | 194 μg | ~ | |||
| Vitamin B1, thiamine | 0.066 mg | 1.5 mg | 4.4% | 12.6% | 2273 g |
| Vitamin B2, riboflavin | 0.044 mg | 1.8 mg | 2.4% | 6.9% | 4091 g |
| Vitamin B4, choline | 8.8 mg | 500 mg | 1.8% | 5.1% | 5682 g |
| Vitamin B5, pantothenic | 0.232 mg | 5 mg | 4.6% | 13.1% | 2155 g |
| Vitamin B6, pyridoxine | 0.153 mg | 2 mg | 7.7% | 22% | 1307 g |
| Vitamin B9, folate | 2 μg | 400 μg | 0.5% | 1.4% | 20000 g |
| Vitamin C, ascorbic | 3.6 mg | 90 mg | 4% | 11.4% | 2500 g |
| Vitamin E, alpha tocopherol, TE | 1.03 mg | 15 mg | 6.9% | 19.7% | 1456 g |
| beta Tocopherol | 0.02 mg | ~ | |||
| gamma Tocopherol | 0.01 mg | ~ | |||
| Vitamin K, phylloquinone | 13.7 μg | 120 μg | 11.4% | 32.6% | 876 g |
| Vitamin PP, NE | 0.645 mg | 20 mg | 3.2% | 9.1% | 3101 g |
| Betaine | 0.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 235 mg | 2500 mg | 9.4% | 26.9% | 1064 g |
| Calcium, Ca | 30 mg | 1000 mg | 3% | 8.6% | 3333 g |
| Magnesium, Mg | 10 mg | 400 mg | 2.5% | 7.1% | 4000 g |
| Sodium, Na | 302 mg | 1300 mg | 23.2% | 66.3% | 430 g |
| Sulfur, S | 7.6 mg | 1000 mg | 0.8% | 2.3% | 13158 g |
| Phosphorus, P | 30 mg | 800 mg | 3.8% | 10.9% | 2667 g |
| Trace Elements | |||||
| Iron, Fe | 0.34 mg | 18 mg | 1.9% | 5.4% | 5294 g |
| Manganese, Mn | 0.155 mg | 2 mg | 7.8% | 22.3% | 1290 g |
| Copper, Cu | 17 μg | 1000 μg | 1.7% | 4.9% | 5882 g |
| Selenium, Se | 0.7 μg | 55 μg | 1.3% | 3.7% | 7857 g |
| Fluorine, F | 47.5 μg | 4000 μg | 1.2% | 3.4% | 8421 g |
| Zinc, Zn | 0.2 mg | 12 mg | 1.7% | 4.9% | 6000 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.17 g | ~ | |||
| Mono- and disaccharides (sugars) | 3.45 g | max 100 г | |||
| Glucose (dextrose) | 0.4 g | ~ | |||
| sucrose | 2.7 g | ~ | |||
| fructose | 0.36 g | ~ | |||
| Essential Amino Acids | |||||
| Arginine * | 0.075 g | ~ | |||
| valine | 0.056 g | ~ | |||
| Histidine * | 0.033 g | ~ | |||
| Isoleucine | 0.063 g | ~ | |||
| leucine | 0.084 g | ~ | |||
| lysine | 0.083 g | ~ | |||
| methionine | 0.017 g | ~ | |||
| threonine | 0.157 g | ~ | |||
| tryptophan | 0.01 g | ~ | |||
| phenylalanine | 0.05 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.093 g | ~ | |||
| Aspartic acid | 0.156 g | ~ | |||
| glycine | 0.038 g | ~ | |||
| Glutamic acid | 0.301 g | ~ | |||
| Proline | 0.044 g | ~ | |||
| serine | 0.044 g | ~ | |||
| tyrosine | 0.035 g | ~ | |||
| Cysteine | 0.068 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.037 g | max 18.7 г | |||
| 16: 0 Palmitic | 0.035 g | ~ | |||
| 18: 0 Stearin | 0.002 g | ~ | |||
| Monounsaturated fatty acids | 0.007 g | min 16.8 г | |||
| 16: 1 Palmitoleic | 0.002 g | ~ | |||
| 18: 1 Olein (omega-9) | 0.006 g | ~ | |||
| Polyunsaturated fatty acids | 0.107 g | from 11.2 to 20.6 | 1% | 2.9% | |
| 18: 2 Linoleic | 0.105 g | ~ | |||
| 18: 3 Linolenic | 0.002 g | ~ | |||
| Omega-3 fatty acids | 0.002 g | from 0.9 to 3.7 | 0.2% | 0.6% | |
| Omega-6 fatty acids | 0.105 g | from 4.7 to 16.8 | 2.2% | 6.3% |
The energy value is 35 kcal.
- tbsp = 9.7 g (3.4 kCal)
- 0,5 cup slices = 78 g (27.3 kCal)
- carrot = 46 g (16.1 kcal)
Carrots, boiled, with salt rich in vitamins and minerals such as: vitamin A – 94,7%, beta-carotene – 166,6%, vitamin K – 11,4%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta-carotene is equivalent to 1 mcg of vitamin A.
- Vitamin K regulates blood clotting. Lack of vitamin K leads to an increase in blood clotting time, a lowered content of prothrombin in the blood.
Tags: calorie content 35 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Carrots, boiled, with salt, calories, nutrients, useful properties Carrots, boiled, with salt