Carrots, young, boiled in unsalted water

13-449

Nutrition

g

Macronutrients

Energy
22kcal
93kj
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