Carrots, frozen, cooked, boiled, drained, without salt
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 |
|---|---|---|---|
| 90320 | Water | ||
| 7730 | Carbohydrate | ||
| 4080 | Sugars, total | ||
| 3440 | Sucrose | ||
| 3300 | Fiber, total dietary | ||
| 690 | ASH, TOTAL | ||
| 680 | Total lipid (fat) | ||
| 580 | Protein | ||
| 360 | Glucose (dextrose) | ||
| 334 | Fatty acids, total polyunsaturated | ||
| 310 | Starch | ||
| 280 | Fructose | ||
| 192 | Potassium, K | ||
| 120 | Fatty acids, total saturated | ||
| 59 | Sodium, Na | ||
| 35 | Calcium, Ca | ||
| 31 | Fatty acids, total monounsaturated | ||
| 31 | Phosphorus, P | ||
| 11 | Magnesium, Mg | ||
| 8.6 | Choline, total | ||
| 8.199 | Significant | Carotene, beta | |
| 3.716 | Significant | Carotene, alpha | |
| 2.3 | Vitamin C | ||
| 1.01 | Vitamin E (alpha-tocopherol) | ||
| 0.676 | Lutein + zeaxanthin | ||
| 0.53 | Iron, Fe | ||
| 0.416 | Niacin | ||
| 0.35 | Zinc, Zn | ||
| 0.174 | Pantothenic acid | ||
| 0.167 | Manganese, Mn | ||
| 0.084 | Vitamin B-6 | ||
| 0.082 | Copper, Cu | ||
| 0.037 | Riboflavin | ||
| 0.03 | Thiamin | ||
| 0.0136 | Vitamin K (phylloquinone) | ||
| 0.011 | Folic acid | ||
| 0.0006 | Selenium, Se |