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 | 37 kCal | 1684 kCal | 2.2% | 5.9% | 4551 g |
| Proteins | 0.58 g | 76 g | 0.8% | 2.2% | 13103 g |
| Fats | 0.68 g | 56 g | 1.2% | 3.2% | 8235 g |
| Carbohydrates | 4.43 g | 219 g | 2% | 5.4% | 4944 g |
| Alimentary fiber | 3.3 g | 20 g | 16.5% | 44.6% | 606 g |
| Water | 90.32 g | 2273 g | 4% | 10.8% | 2517 g |
| Ash | 0.69 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 846 μg | 900 μg | 94% | 254.1% | 106 g |
| alpha Carotene | 3716 μg | ~ | |||
| beta Carotene | 8.199 mg | 5 mg | 164% | 443.2% | 61 g |
| beta Cryptoxanthin | 199 μg | ~ | |||
| Lutein + Zeaxanthin | 676 μg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 5.4% | 5000 g |
| Vitamin B2, riboflavin | 0.037 mg | 1.8 mg | 2.1% | 5.7% | 4865 g |
| Vitamin B4, choline | 8.6 mg | 500 mg | 1.7% | 4.6% | 5814 g |
| Vitamin B5, pantothenic | 0.174 mg | 5 mg | 3.5% | 9.5% | 2874 g |
| Vitamin B6, pyridoxine | 0.084 mg | 2 mg | 4.2% | 11.4% | 2381 g |
| Vitamin B9, folate | 11 μg | 400 μg | 2.8% | 7.6% | 3636 g |
| Vitamin C, ascorbic | 2.3 mg | 90 mg | 2.6% | 7% | 3913 g |
| Vitamin E, alpha tocopherol, TE | 1.01 mg | 15 mg | 6.7% | 18.1% | 1485 g |
| Vitamin K, phylloquinone | 13.6 μg | 120 μg | 11.3% | 30.5% | 882 g |
| Vitamin PP, NE | 0.416 mg | 20 mg | 2.1% | 5.7% | 4808 g |
| Betaine | 0.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 192 mg | 2500 mg | 7.7% | 20.8% | 1302 g |
| Calcium, Ca | 35 mg | 1000 mg | 3.5% | 9.5% | 2857 g |
| Magnesium, Mg | 11 mg | 400 mg | 2.8% | 7.6% | 3636 g |
| Sodium, Na | 59 mg | 1300 mg | 4.5% | 12.2% | 2203 g |
| Sulfur, S | 5.8 mg | 1000 mg | 0.6% | 1.6% | 17241 g |
| Phosphorus, P | 31 mg | 800 mg | 3.9% | 10.5% | 2581 g |
| Trace Elements | |||||
| Iron, Fe | 0.53 mg | 18 mg | 2.9% | 7.8% | 3396 g |
| Manganese, Mn | 0.167 mg | 2 mg | 8.4% | 22.7% | 1198 g |
| Copper, Cu | 82 μg | 1000 μg | 8.2% | 22.2% | 1220 g |
| Selenium, Se | 0.6 μg | 55 μg | 1.1% | 3% | 9167 g |
| Zinc, Zn | 0.35 mg | 12 mg | 2.9% | 7.8% | 3429 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.31 g | ~ | |||
| Mono- and disaccharides (sugars) | 4.08 g | max 100 г | |||
| Glucose (dextrose) | 0.36 g | ~ | |||
| sucrose | 3.44 g | ~ | |||
| fructose | 0.28 g | ~ | |||
| Essential Amino Acids | |||||
| Arginine * | 0.057 g | ~ | |||
| valine | 0.043 g | ~ | |||
| Histidine * | 0.025 g | ~ | |||
| Isoleucine | 0.048 g | ~ | |||
| leucine | 0.063 g | ~ | |||
| lysine | 0.063 g | ~ | |||
| methionine | 0.013 g | ~ | |||
| threonine | 0.119 g | ~ | |||
| tryptophan | 0.007 g | ~ | |||
| phenylalanine | 0.038 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.07 g | ~ | |||
| Aspartic acid | 0.118 g | ~ | |||
| glycine | 0.029 g | ~ | |||
| Glutamic acid | 0.228 g | ~ | |||
| Proline | 0.034 g | ~ | |||
| serine | 0.034 g | ~ | |||
| tyrosine | 0.026 g | ~ | |||
| Cysteine | 0.051 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.12 g | max 18.7 г | |||
| 12: 0 Lauric | 0.006 g | ~ | |||
| 14: 0 Myristic | 0.006 g | ~ | |||
| 16: 0 Palmitic | 0.101 g | ~ | |||
| 18: 0 Stearin | 0.006 g | ~ | |||
| Monounsaturated fatty acids | 0.031 g | min 16.8 г | 0.2% | 0.5% | |
| 16: 1 Palmitoleic | 0.006 g | ~ | |||
| 18: 1 Olein (omega-9) | 0.025 g | ~ | |||
| Polyunsaturated fatty acids | 0.334 g | from 11.2 to 20.6 | 3% | 8.1% | |
| 18: 2 Linoleic | 0.289 g | ~ | |||
| 18: 3 Linolenic | 0.044 g | ~ | |||
| Omega-3 fatty acids | 0.044 g | from 0.9 to 3.7 | 4.9% | 13.2% | |
| Omega-6 fatty acids | 0.289 g | from 4.7 to 16.8 | 6.1% | 16.5% |
The energy value is 37 kcal.
- cup, sliced = 146 g (54 kCal)
Carrots, frozen, boiled, no salt rich in vitamins and minerals such as: vitamin A – 94%, beta-carotene – 164%, vitamin K – 11,3%
- 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 37 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Carrots, frozen, boiled, without salt, calories, nutrients, useful properties Carrots, frozen, boiled, without salt