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 | 25 kCal | 1684 kCal | 1.5% | 6% | 6736 g |
| Proteins | 0.64 g | 76 g | 0.8% | 3.2% | 11875 g |
| Fats | 0.19 g | 56 g | 0.3% | 1.2% | 29474 g |
| Carbohydrates | 4.04 g | 219 g | 1.8% | 7.2% | 5421 g |
| Alimentary fiber | 1.5 g | 20 g | 7.5% | 30% | 1333 g |
| Water | 92.95 g | 2273 g | 4.1% | 16.4% | 2445 g |
| Ash | 0.68 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 558 μg | 900 μg | 62% | 248% | 161 g |
| alpha Carotene | 2743 μg | ~ | |||
| beta Carotene | 5.331 mg | 5 mg | 106.6% | 426.4% | 94 g |
| Vitamin B1, thiamine | 0.018 mg | 1.5 mg | 1.2% | 4.8% | 8333 g |
| Vitamin B2, riboflavin | 0.03 mg | 1.8 mg | 1.7% | 6.8% | 6000 g |
| Vitamin B5, pantothenic | 0.135 mg | 5 mg | 2.7% | 10.8% | 3704 g |
| Vitamin B6, pyridoxine | 0.112 mg | 2 mg | 5.6% | 22.4% | 1786 g |
| Vitamin B9, folate | 9 μg | 400 μg | 2.3% | 9.2% | 4444 g |
| Vitamin C, ascorbic | 2.7 mg | 90 mg | 3% | 12% | 3333 g |
| Vitamin E, alpha tocopherol, TE | 0.74 mg | 15 mg | 4.9% | 19.6% | 2027 g |
| Vitamin K, phylloquinone | 9.8 μg | 120 μg | 8.2% | 32.8% | 1224 g |
| Vitamin PP, NE | 0.552 mg | 20 mg | 2.8% | 11.2% | 3623 g |
| Macronutrients | |||||
| Potassium, K | 179 mg | 2500 mg | 7.2% | 28.8% | 1397 g |
| Calcium, Ca | 25 mg | 1000 mg | 2.5% | 10% | 4000 g |
| Magnesium, Mg | 8 mg | 400 mg | 2% | 8% | 5000 g |
| Sodium, Na | 42 mg | 1300 mg | 3.2% | 12.8% | 3095 g |
| Sulfur, S | 6.4 mg | 1000 mg | 0.6% | 2.4% | 15625 g |
| Phosphorus, P | 24 mg | 800 mg | 3% | 12% | 3333 g |
| Trace Elements | |||||
| Iron, Fe | 0.64 mg | 18 mg | 3.6% | 14.4% | 2813 g |
| Manganese, Mn | 0.45 mg | 2 mg | 22.5% | 90% | 444 g |
| Copper, Cu | 104 μg | 1000 μg | 10.4% | 41.6% | 962 g |
| Selenium, Se | 0.4 μg | 55 μg | 0.7% | 2.8% | 13750 g |
| Zinc, Zn | 0.26 mg | 12 mg | 2.2% | 8.8% | 4615 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 2.48 g | max 100 г | |||
| Essential Amino Acids | |||||
| Arginine * | 0.026 g | ~ | |||
| valine | 0.027 g | ~ | |||
| Histidine * | 0.01 g | ~ | |||
| Isoleucine | 0.025 g | ~ | |||
| leucine | 0.027 g | ~ | |||
| lysine | 0.025 g | ~ | |||
| methionine | 0.004 g | ~ | |||
| threonine | 0.023 g | ~ | |||
| tryptophan | 0.007 g | ~ | |||
| phenylalanine | 0.02 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.036 g | ~ | |||
| Aspartic acid | 0.084 g | ~ | |||
| glycine | 0.018 g | ~ | |||
| Glutamic acid | 0.124 g | ~ | |||
| Proline | 0.018 g | ~ | |||
| serine | 0.021 g | ~ | |||
| tyrosine | 0.012 g | ~ | |||
| Cysteine | 0.005 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.036 g | max 18.7 г | |||
| 12: 0 Lauric | 0.002 g | ~ | |||
| 14: 0 Myristic | 0.001 g | ~ | |||
| 16: 0 Palmitic | 0.027 g | ~ | |||
| 18: 0 Stearin | 0.001 g | ~ | |||
| Monounsaturated fatty acids | 0.009 g | min 16.8 г | 0.1% | 0.4% | |
| 16: 1 Palmitoleic | 0.002 g | ~ | |||
| 18: 1 Olein (omega-9) | 0.007 g | ~ | |||
| Polyunsaturated fatty acids | 0.092 g | from 11.2 to 20.6 | 0.8% | 3.2% | |
| 18: 2 Linoleic | 0.079 g | ~ | |||
| 18: 3 Linolenic | 0.011 g | ~ | |||
| Omega-3 fatty acids | 0.011 g | from 0.9 to 3.7 | 1.2% | 4.8% | |
| Omega-6 fatty acids | 0.079 g | from 4.7 to 16.8 | 1.7% | 6.8% |
The energy value is 25 kcal.
- slice = 2.8 g (0.7 kCal)
- cup, sliced = 146 g (36.5 kCal)
- cup, mashed = 228 g (57 kCal)
- can (303 x 406) = 284 g (71 kCal)
Carrots, canned, dried, no salt added, dry product without marinade rich in vitamins and minerals such as: vitamin A – 62%, beta-carotene – 106,6%, manganese – 22,5%
- 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.
- Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
Tags: calorie content 25 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Carrots, canned, dried, no salt added, dry product without marinade, calories, nutrients, useful properties Carrots, canned, dried, without added salt, dry product without marinade