Composition, per 100 g
Carrots, fresh, cooked, no added fat
Survey (FNDDS), published . Carrots.
The figure that matters here
- As salt, if all of it is sodium chloride
- 0.53g / 100 g
Derived: sodium x 2.5, the ratio of the molar mass of sodium chloride to sodium. Not a FoodData Central figure, and only true where the sodium came from salt.
Full row
| Nutrient | Per 100 g | Unit |
|---|---|---|
| Sodium | 211 | mg |
| Energy | 50 | kcal |
| Water | 86.94 | g |
| Carbohydrate | 10.67 | g |
| Fibre | 3.2 | g |
| Protein | 0.98 | g |
| Fat | 0.36 | g |
| Calcium | 31 | mg |
| Iron | 0.16 | mg |
| Potassium | 291 | mg |
| Magnesium | 12 | mg |
| Vitamin C | 5.2 | mg |
| Vitamin K | 13.7 | ug |
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central. fdc.nal.usda.gov. Retrieved 2026-09-06. FDC ID 2709664. Full record.