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Carrot nutrition, glycemic index, calories and serving size

Carrots, raw
*all the values are displayed for the amount of 100 grams

Important nutritional characteristics for Carrot

Carrot
39 (low)
Serving Size ⓘ Serving sizes are taken from FDA's Reference Amounts Customarily Consumed (RACCs)
1 medium (61 grams)
Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula.On PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower negative value is the more alkaline the effect is. 0 is neutral.
-5.7 (alkaline)
Calories
41
91% Vitamin A
81% Vitamin A, RAE
72% Vitamin C
72% Fiber
68% Potassium
Explanation: This food contains more Vitamin A than 91% of foods. More importantly, although there are several foods (9%) which contain more Vitamin A, this food itself is rich in Vitamin A more than it is in any other nutrient. Similarly it is relatively rich in Vitamin A, RAE, Vitamin C, Fiber and Potassium
39

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Macronutrients chart

10% 89%
Protein:
Daily Value: 2%
0.93 g of 50 g
2%
Fats:
Daily Value: 0%
0.24 g of 65 g
0%
Carbs:
Daily Value: 3%
9.58 g of 300 g
3%
Water:
Daily Value: 4%
88.29 g of 2,000 g
4%
Other:
0.96 g

NEW NUTRITION FACTS LABEL

Nutrition Facts
___ servings per container
Serving Size ______________
Amount Per 100g
Calories 41
% Daily Value*
0%
Total Fat 0g
0%
Saturated Fat 0g
Trans Fat g
0%
Cholesterol 0mg
3%
Sodium 69mg
3%
TotalCarbohydrate 10g
12%
Dietary Fiber 3g
Total Sugars 5g
Includes ? g Added Sugars
Protein 1g
Vitamin D 0mcg 0%

Calcium 33mg 3%

Iron 0mg 0%

Potassium 320mg 9%

*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Health checks

Low in Cholesterol
ok
details
High level of Cholesterol may be dangerous for your health, especially if you suffer from cardio-vascular deseases.
No Trans Fats
ok
details
Trans fats tend to increase risk of coronary heart disease according to various studies. The National Academy of Sciences (NAS) states that trans fats increase levels of LDL and decrease levels of HDL. According to NAS trans fatty acid consumption should be as low as possible while consuming a nutritionally adequate diet.
Low in Saturated Fats
ok
details
Dietary Guidelines for Americans 2015-2020 recommends using less than 10 percent of calories from saturated fats link
Low in Sodium
ok
details
Extensive usage of sodium is not recommended for the people suffering from hypertonia.
Low in Sugars
ok
details
Using too much sugars can lead to weight gain or diabetes.

Carrot nutrition infographic

Carrot nutrition infographic
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Mineral coverage chart

Calcium Iron Magnesium Phosphorus Potassium Sodium Zinc Copper Manganese Selenium Choline 10% 5% 9% 11% 28% 9% 5% 7% 22% 1% 5%
Calcium: 33 mg of 1,000 mg 3%
Iron: 0.3 mg of 18 mg 2%
Magnesium: 12 mg of 400 mg 3%
Phosphorus: 35 mg of 1,000 mg 4%
Potassium: 320 mg of 3,500 mg 9%
Sodium: 69 mg of 2,400 mg 3%
Zinc: 0.24 mg of 15 mg 2%
Copper: 0.045 mg of 2 mg 2%
Manganese: 0.143 mg of 2 mg 7%
Selenium: 0.1 µg of 70 µg 0%
Choline: 8.8 mg of 550 mg 2%

Mineral chart - relative view

Potassium
320 mg
TOP 32%
Calcium
33 mg
TOP 42%
Manganese
0.143 mg
TOP 57%
Sodium
69 mg
TOP 58%
Magnesium
12 mg
TOP 80%
Phosphorus
35 mg
TOP 82%
Zinc
0.24 mg
TOP 82%
Copper
0.045 mg
TOP 83%
Iron
0.3 mg
TOP 85%
Choline
8.8 mg
TOP 87%
Selenium
0.1 µg
TOP 96%

Vitamin coverage chart

Vitamin A Vitamin E Vitamin D Vitamin C Vitamin B1 Vitamin B2 Vitamin B3 Vitamin B5 Vitamin B6 Folate, total Vitamin B12 Vitamin K 1003% 10% 0% 30% 14% 11% 15% 9% 21% 15% 0% 50%
Vitamin A: 16706 IU of 5,000 IU 334%
Vitamin E : 0.66 mg of 20 mg 3%
Vitamin D: 0 µg of 10 µg 0%
Vitamin C: 5.9 mg of 60 mg 10%
Vitamin B1: 0.066 mg of 2 mg 4%
Vitamin B2: 0.058 mg of 2 mg 3%
Vitamin B3: 0.983 mg of 20 mg 5%
Vitamin B5: 0.273 mg of 10 mg 3%
Vitamin B6: 0.138 mg of 2 mg 7%
Folate, total: 19 µg of 400 µg 5%
Vitamin B12: 0 µg of 6 µg 0%
Vitamin K: 13.2 µg of 80 µg 17%

Vitamin chart - relative view

Vitamin A
16706 IU
TOP 9%
Vitamin C
5.9 mg
TOP 28%
Vitamin K
13.2 µg
TOP 49%
Folate, total
19 µg
TOP 49%
Vitamin E
0.66 mg
TOP 52%
Vitamin B6
0.138 mg
TOP 57%
Vitamin B1
0.066 mg
TOP 64%
Vitamin B3
0.983 mg
TOP 69%
Vitamin B5
0.273 mg
TOP 76%
Vitamin B2
0.058 mg
TOP 79%
Vitamin D
0 µg
TOP 100%
Vitamin B12
0 µg
TOP 100%

Protein quality breakdown

Tryptophan Threonine Isoleucine Leucine Lysine Methionine Phenylalanine Valine Histidine 13% 55% 17% 12% 15% 6% 11% 12% 18%
Tryptophan: 12 mg of 280 mg 4%
Threonine: 191 mg of 1,050 mg 18%
Isoleucine: 77 mg of 1,400 mg 6%
Leucine: 102 mg of 2,730 mg 4%
Lysine: 101 mg of 2,100 mg 5%
Methionine: 20 mg of 1,050 mg 2%
Phenylalanine: 61 mg of 1,750 mg 3%
Valine: 69 mg of 1,820 mg 4%
Histidine: 40 mg of 700 mg 6%

Fat type information

0.037% 0.014% 0.117%
Saturated Fat: 0.037 g
Monounsaturated Fat: 0.014 g
Polyunsaturated fat: 0.117 g

Carbohydrate type breakdown

1.43% 3.59% 0.59% 0.55%
Starch: 1.43 g
Sucrose: 3.59 g
Glucose: 0.59 g
Fructose: 0.55 g
Lactose: 0 g
Maltose: 0 g
Galactose: 0 g

Fiber content / ratio for Carrot

4.74% 2.8% 2.04%
Sugars: 4.74 g
Fiber: 2.8 g
Other: 2.04 g

All nutrients for Carrot per 100g

Nutrient DV% In TOP % of foods Value Comparison
Protein 2% 86% 0.93g 3 times less than Broccoli
Fats 0% 86% 0.24g 138.8 times less than Cheese
Carbs 3% 50% 9.58g 2.9 times less than Rice
Calories 2% 90% 41kcal 1.1 times less than Orange
Starch 1% 96% 1.43g 10.7 times less than Potato
Fructose 1% 88% 0.55g 10.7 times less than Apple
Sugars 5% 49% 4.74g 1.9 times less than Coca-Cola
Fiber 7% 28% 2.8g 1.2 times more than Orange
Calcium 3% 42% 33mg 3.8 times less than Milk
Iron 2% 85% 0.3mg 8.7 times less than Beef
Magnesium 3% 80% 12mg 11.7 times less than Kidney bean
Phosphorus 5% 82% 35mg 5.2 times less than Chicken meat
Potassium 7% 32% 320mg 2.2 times more than Cucumber
Sodium 3% 58% 69mg 7.1 times less than White Bread
Zinc 2% 82% 0.24mg 26.3 times less than Beef
Copper 0% 83% 0.05mg 3.2 times less than Shiitake
Vitamin A 334% 9% 16706IU Equal to Carrot
Vitamin E 4% 52% 0.66mg 2.2 times less than Kiwifruit
Vitamin D 0% 100% 0µg N/A
Vitamin C 7% 28% 5.9mg 9 times less than Lemon
Vitamin B1 4% 64% 0.07mg 4 times less than Pea
Vitamin B2 3% 79% 0.06mg 2.2 times less than Avocado
Vitamin B3 5% 69% 0.98mg 9.7 times less than Turkey meat
Vitamin B5 3% 76% 0.27mg 4.1 times less than Sunflower seed
Vitamin B6 7% 57% 0.14mg 1.2 times more than Oat
Folate, total 5% 49% 19µg 3.2 times less than Brussels sprout
Vitamin B12 0% 100% 0µg N/A
Vitamin K 17% 49% 13.2µg 7.7 times less than Broccoli
Tryptophan 0% 95% 0.01mg 25.4 times less than Chicken meat
Threonine 0% 84% 0.19mg 3.8 times less than Beef
Isoleucine 0% 92% 0.08mg 11.9 times less than Salmon
Leucine 0% 93% 0.1mg 23.8 times less than Tuna
Lysine 0% 91% 0.1mg 4.5 times less than Tofu
Methionine 0% 93% 0.02mg 4.8 times less than Quinoa
Phenylalanine 0% 93% 0.06mg 11 times less than Egg
Valine 0% 93% 0.07mg 29.4 times less than Soybean
Histidine 0% 92% 0.04mg 18.7 times less than Turkey meat
Cholesterol 0% 100% 0mg N/A
Trans Fat 0% 100% 0g N/A
Saturated Fat 0% 88% 0.04g 159.3 times less than Beef
Monounsaturated Fat 0% 91% 0.01g 699.9 times less than Avocado
Polyunsaturated fat 0% 84% 0.12g 403.2 times less than Walnut

References

The source of all the nutrient values on the page (excluding the main article and glycemic index text the sources for which are presented seperately if present) is the USDA's FoodCentral. The exact link of the food presented on this page can be found below.

  1. https://fdc.nal.usda.gov/fdc-app.html#/food-details/170393/nutrients

Data provided by FoodStruct.com should be considered and used as information only. Please consult your physician before beginning any diet.