Composition, per 100 g
Carrots, frozen, cooked with butter or margarine
Survey (FNDDS), published . Carrots.
The figure that matters here
- As salt, if all of it is sodium chloride
- 0.48g / 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 | 193 | mg |
| Energy | 57 | kcal |
| Water | 87.87 | g |
| Carbohydrate | 7.68 | g |
| Fibre | 3.1 | g |
| Protein | 0.8 | g |
| Fat | 2.64 | g |
| Calcium | 33 | mg |
| Iron | 0.42 | mg |
| Potassium | 204 | mg |
| Magnesium | 11 | mg |
| Vitamin C | 2.1 | mg |
| Vitamin K | 15.8 | ug |
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central. fdc.nal.usda.gov. Retrieved 2026-09-06. FDC ID 2709674. Full record.