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Carrots (Without Salt, Drained, Cooked, Boiled)

Nutrition Facts
Serving Size 1/2 cup slices
Amount Per Serving
Calories
27
 
% Daily Values*
Total Fat
0.14g
0%
Saturated Fat
0.029g
0%
Trans Fat
-
Polyunsaturated Fat
0.083g
Monounsaturated Fat
0.005g
Cholesterol
0mg
0%
Sodium
45mg
2%
Total Carbohydrate
6.41g
2%
Dietary Fiber
2.3g
8%
Sugars
2.69g
Protein
0.59g
Vitamin D
-
Calcium
23mg
2%
Iron
0.27mg
1%
Potassium
183mg
4%
Vitamin A
671mcg
75%
Vitamin C
2.8mg
3%
* The % Daily Value (DV) 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.
Last updated: 04 Feb 08 05:07 AM
1%
of RDI*
(27 cal)
1% RDI
Calorie Breakdown:
 
Carbohydrate (88%)
 
Fat (4%)
 
Protein (8%)
*Based on an RDI of 2000 calories

Photos

 
 

Nutritional Summary:

Cals
27
Fat
0.14g
Carbs
6.41g
Prot
0.59g
There are 27 calories in a 1/2 cup slices of Carrots (Without Salt, Drained, Cooked, Boiled).
Calorie Breakdown: 4% fat, 88% carbs, 8% prot.

Common serving sizes:

Serving Size Calories
1 tbsp 3
1 oz 10
1 carrot 16
1/2 cup slices 27
100 g 35

Related types of Carrots:

Carrots
Low Sodium Carrots (Canned)
Cooked Carrots (from Canned)
Cooked Carrots
Carrots (Solids and Liquids, Canned)
Baby Carrots
  View More Carrots Nutritional Info

Related types of Vegetables:

Onions
Mushrooms
Lettuce
Red Tomatoes
Spinach
  View More Vegetables Nutritional Info

See also:

You searched for Carrots (Without Salt, Drained, Cooked, Boiled). Did you mean:
Lamb or Mutton, Rice and Vegetables in Tomato-Based Sauce (Including Carrots, Broccoli, and/or Dark-Green Leafy, Mixture)
Corned Beef, Potatoes and Vegetables (Including Carrots, Broccoli, and/or Dark-Green Leafy, Mixture)
Beef, Rice and Vegetables (Including Carrots, Broccoli, and/or Dark-Green Leafy, Mixture)
Chicken or Turkey, Noodles and Vegetables (Including Carrots, Broccoli, and/or Dark-Green Leafy, Mixture)
Chicken or Turkey, Stuffing and Vegetables (Including Carrots, Broccoli, and/or Dark-Green Leafy, Mixture)
  View More
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