Recipe Sauteed carrots in oil. Calorie, chemical composition and nutritional value.

Ingredients Carrots, sautéed in oil

carrot 800.0 (gram)
butter 100.0 (gram)
table salt 0.5 (teaspoon)
sugar 1.0 (table spoon)
water 0.5 (grain glass)
Method of preparation

Grate the peeled carrots on a coarse grater, put in a saucepan with heated oil, sauté, pour in a little water and simmer until tender under the lid, stirring occasionally. Add salt and sugar. Serve with fish and poultry dishes.

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Nutritional value and chemical composition.

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie value127.4 kCal1684 kCal7.6%6%1322 g
Proteins0.9 g76 g1.2%0.9%8444 g
Fats10.2 g56 g18.2%14.3%549 g
Carbohydrates8.5 g219 g3.9%3.1%2576 g
organic acids32.4 g~
Alimentary fiber2.3 g20 g11.5%9%870 g
Water71 g2273 g3.1%2.4%3201 g
Ash0.7 g~
Vitamin A, RE5400 μg900 μg600%471%17 g
Retinol5.4 mg~
Vitamin B1, thiamine0.03 mg1.5 mg2%1.6%5000 g
Vitamin B2, riboflavin0.05 mg1.8 mg2.8%2.2%3600 g
Vitamin B5, pantothenic0.1 mg5 mg2%1.6%5000 g
Vitamin B6, pyridoxine0.07 mg2 mg3.5%2.7%2857 g
Vitamin B9, folate4.8 μg400 μg1.2%0.9%8333 g
Vitamin C, ascorbic1.1 mg90 mg1.2%0.9%8182 g
Vitamin D, calciferol0.02 μg10 μg0.2%0.2%50000 g
Vitamin E, alpha tocopherol, TE0.6 mg15 mg4%3.1%2500 g
Vitamin H, biotin0.03 μg50 μg0.1%0.1%166667 g
Vitamin PP, NE0.6494 mg20 mg3.2%2.5%3080 g
niacin0.5 mg~
Potassium, K123.4 mg2500 mg4.9%3.8%2026 g
Calcium, Ca21.3 mg1000 mg2.1%1.6%4695 g
Magnesium, Mg23.2 mg400 mg5.8%4.6%1724 g
Sodium, Na16.2 mg1300 mg1.2%0.9%8025 g
Sulfur, S5.1 mg1000 mg0.5%0.4%19608 g
Phosphorus, P36 mg800 mg4.5%3.5%2222 g
Chlorine, Cl534.5 mg2300 mg23.2%18.2%430 g
Trace Elements
Aluminum, Al196.7 μg~
Bohr, B121.8 μg~
Vanadium, V60.3 μg~
Iron, Fe0.5 mg18 mg2.8%2.2%3600 g
Iodine, I3 μg150 μg2%1.6%5000 g
Cobalt, Co1.3 μg10 μg13%10.2%769 g
Lithium, Li3.7 μg~
Manganese, Mn0.1241 mg2 mg6.2%4.9%1612 g
Copper, Cu51.2 μg1000 μg5.1%4%1953 g
Molybdenum, Mo.13.1 μg70 μg18.7%14.7%534 g
Nickel, Ni3.7 μg~
Fluorine, F33.5 μg4000 μg0.8%0.6%11940 g
Chrome, Cr1.8 μg50 μg3.6%2.8%2778 g
Zinc, Zn0.26 mg12 mg2.2%1.7%4615 g
Digestible carbohydrates
Starch and dextrins0.1 g~
Mono- and disaccharides (sugars)4.1 gmax 100 г

The energy value is 127,4 kcal.

Carrots sautéed in oil rich in vitamins and minerals such as: vitamin A – 600%, chlorine – 23,2%, cobalt – 13%, molybdenum – 18,7%
  • Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
  • Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
  • Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
  • Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Carrots, sautéed in oil PER 100 g
  • 35 kCal
  • 661 kCal
  • 0 kCal
  • 399 kCal
  • 0 kCal
Tags: How to cook, calorie content 127,4 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Carrots, sautéed in oil, recipe, calories, nutrients

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