Carrot, boiled (as part of a recipe)
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 |
|---|---|---|---|
| 88700 | Water | ||
| 5800 | Carbohydrate | ||
| 3400 | Fiber, total dietary | ||
| 1000 | Protein | ||
| 1000 | ASH, TOTAL | ||
| 234 | Potassium, K | ||
| 200 | Total lipid (fat) | ||
| 90 | Fatty acids, total polyunsaturated | ||
| 80 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
| 50 | Phosphorus, P | ||
| 38 | Calcium, Ca | ||
| 36 | Sodium, Na | ||
| 35 | Energy | ||
| 30 | Fatty acids, total saturated | ||
| 15 | Magnesium, Mg | ||
| 10 | Fatty acids, total monounsaturated | ||
| 10 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
| 7.16 | Significant | Carotene, beta | |
| 6 | Tryptophan | ||
| 6 | Vitamin C | ||
| 2.49 | Significant | Carotene, alpha | |
| 1.2 | Vitamin A, IU | ||
| 0.9 | Iron, Fe | ||
| 0.73 | Vitamin E (alpha-tocopherol) | ||
| 0.7 | Niacin | ||
| 0.6 | Niacin | ||
| 0.26 | Zinc, Zn | ||
| 0.23 | Pyridoxine (Vitamin B6 | ||
| 0.19 | Tocopherol, gamma | ||
| 0.08 | Copper, Cu | ||
| 0.05 | Riboflavin | ||
| 0.04 | Thiamin | ||
| 0.012 | Folic acid |