Carrots, young, boiled in unsalted water
13-449
Nutrition
Macronutrients
- Energy
- 22kcal93kj
- Protein
- 0.6g
- Fat
- 0.4g
- Saturated fatty acids
- 0.1g
- Monounsaturated fatty acids
- Trace
- Polyunsaturated fatty acids
- 0.2g
- Carbohydrate
- 4.4g
- Total sugars
- 4.2g
- Fibre (AOAC)
Minerals
- Salt
- 0.06g
- Sodium
- 23mg
- Potassium
- 160mg
- Calcium
- 30mg
- Magnesium
- 6mg
- Phosphorus
- 15mg
- Iron
- 0.4mg
- Copper
- 0.02mg
- Zinc
- 0.2mg
- Chloride
- 28mg
- Manganese
- 0.1mg
- Selenium
- 1µg
- Iodine
- 2µg
Vitamins
- Carotene
- 7703µg
- Retinol equivalent
- 1284µg
- Vitamin D
- 0µg
- Vitamin E
- 0.56mg
- Vitamin K1
- 9.2µg
- Thiamin
- 0.05mg
- Riboflavin
- 0.01mg
- Niacin
- 0.1mg
- Vitamin B6
- 0.05mg
- Vitamin B12
- 0µg
- Folate
- 17µg
- Vitamin C
- 2mg
Description
Ends trimmed, scrubbed, sliced and boiled 15 minutes
References
Reviewed 2013. IFR, The nutritional composition of retail vegetables in the UK, 1984-1987; carotenoids from LGC 'Determination of cis carotenoids in foodstuffs' 1997. Vitamin K1 from Bolton-Smith et al Br.J. Nutr.83, 2000