Carrot, frozen, unprepared
Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.
Items marked as significant are used to estimate the microbiome impact of the food.
| mg per 100 grams | Significant amount | Priority | Nutrient |
|---|---|---|---|
| 90040 | - | Water | |
| 4760 | - | Sugars, total | |
| 4050 | - | Sucrose | |
| 830 | - | ASH, TOTAL | |
| 780 | - | Protein | |
| 460 | - | Total lipid (fat) | |
| 400 | - | Glucose (dextrose) | |
| 310 | - | Fructose | |
| 260 | - | Starch | |
| 247 | - | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
| 235 | - | Potassium, K | |
| 68 | - | Sodium, Na | |
| 36 | - | Calcium, Ca | |
| 33 | - | Phosphorus, P | |
| 12 | - | Magnesium, Mg | |
| 2.5 | - | Vitamin C | |
| 0.464 | - | Niacin | |
| 0.44 | - | Iron, Fe | |
| 0.33 | - | Zinc, Zn | |
| 0.187 | - | Pantothenic acid | |
| 0.171 | - | Manganese, Mn | |
| 0.095 | - | Vitamin B-6 | |
| 0.074 | - | Copper, Cu | |
| 0.044 | - | Thiamin | |
| 0.037 | - | Riboflavin | |
| 0.0176 | - | Vitamin K (phylloquinone) | |
| 0.01 | - | Folic acid |