Carrot, boiled (without salt), drained
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 |
|---|---|---|---|
| 88500 | Water | ||
| 5900 | Carbohydrate | ||
| 3400 | Fiber, total dietary | ||
| 1000 | Protein | ||
| 1000 | ASH, TOTAL | ||
| 200 | Total lipid (fat) | ||
| 108 | Potassium, K | ||
| 100 | Fatty acids, total polyunsaturated | ||
| 90 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
| 65.2 | Significant | Iron, Fe | |
| 46 | Phosphorus, P | ||
| 37 | Calcium, Ca | ||
| 36 | Energy | ||
| 30 | Fatty acids, total saturated | ||
| 20 | Sodium, Na | ||
| 10 | Fatty acids, total monounsaturated | ||
| 10 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
| 9 | Magnesium, Mg | ||
| 7.32 | Significant | Carotene, beta | |
| 6 | Tryptophan | ||
| 3 | Vitamin C | ||
| 2.54 | Significant | Carotene, alpha | |
| 1.22 | Vitamin A, IU | ||
| 0.74 | Vitamin E (alpha-tocopherol) | ||
| 0.6 | Niacin | ||
| 0.4 | Niacin | ||
| 0.2 | Zinc, Zn | ||
| 0.19 | Tocopherol, gamma | ||
| 0.19 | Pyridoxine (Vitamin B6 | ||
| 0.07 | Copper, Cu | ||
| 0.03 | Riboflavin | ||
| 0.03 | Thiamin | ||
| 0.009 | Folic acid |