Carrots, frozen, cooked, boiled, drained, with salt

54 calories in 1 cup slices

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Calories in Carrots, frozen, cooked, boiled, drained, with salt
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54 calories in 1 cup slices
1 cup slices = 146g ≈ 0.322lb ≈ 5.15oz
0.37 calories / gram
0 Weight Watchers points
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Calorie Sources:80% carbohydrates; 15% fats; 4% proteins
Fats:0.99 g (8 calories, 1% by weight)
Carbohydrates:11.29 g (43 calories, 8% by weight)
Proteins:0.85 g (2 calories, 1% by weight)
Alcohol:~
Water:131.87 g (90% by weight)
Fat Composition:66% polyunsaturated; 28% saturated; 6% monounsaturated
Trans Fat :~
Dietary Fiber:4.82 g (3% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup slices
Food Group:Vegetables and Vegetable Products
USDA #:11760
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Vitamin A:24715 IU
Retinol:~
Retinol Activity Equivalent:1.24 mg
α-Carotene:5.43 mg
β-Carotene:11.97 mg
β-Cryptoxanthin:290.54 mcg
Lycopene:~
Lutein + Zeaxanthin:986.96 mcg
Vitamin B-1:43.80 mcg
Vitamin B-2:43.80 mcg
Vitamin B-3:598.60 mcg
Vitamin B-5:248.20 mcg
Vitamin B-6:116.80 mcg
Vitamin B-9:16.06 mcg
Food folate:16.06 mcg
Dietary Folate Equivalent:16.06 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:12.56 mg
Vitamin C:3.36 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:1.47 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:19.86 mcg
Calcium (Ca):51.10 mg
Copper (Cu):116.80 mcg
Fluoride (F):~
Iron (Fe):773.80 mcg
Magnesium (Mg):16.06 mg
Manganese (Mn):233.60 mcg
Phosphorus (P):45.26 mg
Potassium (K):0.28 g
Selenium (Se):0.88 mcg
Sodium (Na):0.43 g
Zinc (Zn):511.00 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:11.29 g
Dietary Fiber:4.82 g
Sugars Total:5.96 g
Fructose:0.41 g
Galactose:~
Glucose/Dextrose:0.53 g
Lactose:~
Maltose:~
Sucrose:5.02 g
Starch:0.45 g
Proteins Total:0.85 g
Essential amino acids
Phenylalanine:43.80 mg
Leucine:87.60 mg
Methionine:14.60 mg
Lysine:87.60 mg
Isoleucine:58.40 mg
Valine:58.40 mg
Threonine:0.16 g
Tryptophan:10.22 mg
Histidine:29.20 mg
Arginine:73 mg
Non-essential amino acids
Alanine:0.10 g
Aspartic acid:0.16 g
Betaine:146 mcg
Cystine:73 mg
Glutamic acid:0.32 g
Glycine:29.20 mg
Hydroxyproline:~
Proline:43.80 mg
Serine:43.80 mg
Tyrosine:29.20 mg
Fats Total:0.99 g
Saturated fatty acids:0.19 g
Monounsaturated fatty acids:43.80 mg
Polyunsaturated fatty acids:0.45 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:10.22 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:10.22 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.16 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:10.22 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:10.22 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:29.20 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.45 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:~
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:1 g
Caffeine:~
Theobromine:~
Product Type:Carrots
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:0 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:1 / 10
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Did you know?...According to the National Onion Association, onion consumption in the U.S. has increased approximately 50% over the past 20 years.
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