Frozen carrots, cooked, no fat

USDA name: Carrots, frozen, cooked, no added fat

60 calories in 1 cup (155 g). Per 100 g, protein: 0.81 g, carbohydrates: 7.9 g, fat: 0.47 g.

Serving
1
= 155 g
60KCAL

Frozen carrots, cooked, no fat, 1 cup

60 calories

Protein
1.3 g
Carbs
12.2 g
Fat
0.73 g
Fiber
5 g
Sugars
6.5 g

Nutrition Facts

Serving size1 cup (155 g)
Amount per serving
Calories60
% Daily Value*
Total Fat 0.73 g1%
Saturated Fat 0 g0%
Cholesterol 0 mg0%
Sodium 282 mg12%
Total Carbohydrate 12.2 g4%
Dietary Fiber 5 g18%
Total Sugars 6.5 g
Protein 1.3 g
Vitamin D 0 mcg0%
Calcium 51.1 mg4%
Iron 0.67 mg4%
Potassium 324 mg7%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. — means not reported. Estimates use the assumptions explained on this page.

vitamins

% of the Daily Value in this serving

  • Vitamin A145% 1,307 µg
  • Vitamin K19% 23.3 µg
  • Vitamin B68% 0.14 mg
  • Vitamin E7% 1.1 mg
  • Riboflavin (B2)6% 0.073 mg
  • Thiamin (B1)5% 0.06 mg
  • Niacin (B3)4% 0.72 mg
  • Vitamin C4% 3.4 mg
  • Folate3% 10.8 µg
  • Choline2% 13.3 mg

Little or none: Vitamin B12, Vitamin D.

minerals

% of the Daily Value in this serving

  • Copper14% 0.12 mg
  • Sodium12% 282 mg
  • Potassium7% 324 mg
  • Magnesium4% 17.1 mg
  • Zinc4% 0.43 mg
  • Calcium4% 51.1 mg
  • Phosphorus4% 48 mg
  • Iron4% 0.67 mg
  • Selenium2% 0.93 µg

How it compares

Against other records in Carrots, per 100 g. Each nutrient uses only records with a value; matching values are counted separately. Percentages are rounded.

  • Fiber

    Higher than 95%

    Same value as 1 of 19 other records.

    leastmost

  • Calories

    Lower than 89%

    Same value as 0 of 19 other records.

    leastmost

  • Calcium

    Higher than 84%

    Same value as 1 of 19 other records.

    leastmost

  • Total fat

    Lower than 79%

    Same value as 0 of 19 other records.

    leastmost

  • Sodium

    Lower than 68%

    Same value as 0 of 19 other records.

    leastmost

  • Vitamin C

    Lower than 63%

    Same value as 0 of 19 other records.

    leastmost

Questions

How many calories are in frozen carrots, cooked, no fat?
1 cup (155 g): 60 calories; protein: 1.3 g, carbohydrates: 12.2 g, fat: 0.73 g.
How much protein is in frozen carrots, cooked, no fat?
0.81 g per 100 g. Its estimated share of calories is 8%, using 4 kcal per gram of protein.
How many net carbs are in frozen carrots, cooked, no fat?
4.7 g per 100 g. Calculated as carbohydrate minus fiber, floored at zero.

Similar foods

All 65 reported nutrients, per 100 g+
Water89.8 g
Energy39 kcal
Protein0.81 g
Total lipid (fat)0.47 g
Carbohydrate, by difference7.9 g
Fiber, total dietary3.2 g
Total Sugars4.2 g
Calcium, Ca33 mg
Iron, Fe0.43 mg
Magnesium, Mg11 mg
Phosphorus, P31 mg
Potassium, K209 mg
Sodium, Na182 mg
Zinc, Zn0.28 mg
Copper, Cu0.08 mg
Selenium, Se0.6 µg
Vitamin C, total ascorbic acid2.2 mg
Thiamin0.039 mg
Riboflavin0.047 mg
Niacin0.46 mg
Vitamin B-60.088 mg
Folate, total7 µg
Folic acid0 µg
Folate, food7 µg
Folate, DFE7 µg
Choline, total8.6 mg
Vitamin B-120 µg
Vitamin B-12, added0 µg
Vitamin A, RAE843 µg
Retinol0 µg
Carotene, beta8,174 µg
Carotene, alpha3,705 µg
Cryptoxanthin, beta0 µg
Lycopene0 µg
Lutein + zeaxanthin674 µg
Vitamin E (alpha-tocopherol)0.69 mg
Vitamin E, added0 mg
Vitamin D (D2 + D3)0 µg
Vitamin K (phylloquinone)15 µg
Fatty acids, total saturated0 g
SFA 4:00 g
SFA 6:00 g
SFA 8:00 g
SFA 10:00 g
SFA 12:00 g
SFA 14:00 g
SFA 16:00 g
SFA 18:00 g
Fatty acids, total monounsaturated0 g
MUFA 16:10 g
MUFA 18:10 g
MUFA 20:10 g
MUFA 22:10 g
Fatty acids, total polyunsaturated0.16 g
PUFA 18:20.16 g
PUFA 18:30 g
PUFA 18:40 g
PUFA 20:40 g
PUFA 20:5 n-3 (EPA)0 g
PUFA 22:5 n-3 (DPA)0 g
PUFA 22:6 n-3 (DHA)0 g
Cholesterol0 mg
Alcohol, ethyl0 g
Caffeine0 mg
Theobromine0 mg

Source: USDA Survey foods (FNDDS): foods as Americans report eating them, from What We Eat in America. FDC ID 2709665, published 2024-10-31. Daily Values are the FDA's for adults and children 4 years and older. How we process USDA's data.