Carrots, boiled: calories and nutrition facts
Values per 100 g (3.5 oz) of edible portion, according to the USDA.
Summary per 100 g
| Nutrient | Per 100 g (3.5 oz) | Per 1/2 cup slices (78 g) | % DV* |
|---|---|---|---|
| Calories | 35 cal | 27 cal | 1% |
| Total Fat | 0.2 g | 0.1 g | 0% |
| Saturated Fat | 0.0 g | 0.0 g | 0% |
| Trans Fat | 0.0 g | 0.0 g | |
| Cholesterol | 0 mg | 0 mg | 0% |
| Sodium | 58 mg | 45 mg | 2% |
| Total Carbohydrate | 8.2 g | 6.4 g | 2% |
| Dietary Fiber | 3.0 g | 2.3 g | 8% |
| Total Sugars | 3.5 g | 2.7 g | |
| Protein | 0.8 g | 0.6 g | 1% |
| Vitamin D | 0.0 µg | 0.0 µg | 0% |
| Calcium | 30 mg | 23 mg | 2% |
| Iron | 0.3 mg | 0.3 mg | 1% |
| Potassium | 235 mg | 183 mg | 4% |
Full nutrition table
| Nutrient | Per 100 g (3.5 oz) | Per 1/2 cup slices (78 g) | % DV* |
|---|---|---|---|
| Calories | 35 cal | 27 cal | 1% |
| Energy (kJ) | 147 kJ | 115 kJ | |
| Water | 90.2 % | 70.3 % |
| Nutrient | Per 100 g (3.5 oz) | Per 1/2 cup slices (78 g) | % DV* |
|---|---|---|---|
| Total Fat | 0.2 g | 0.1 g | 0% |
| Total Carbohydrate | 8.2 g | 6.4 g | 2% |
| Dietary Fiber | 3.0 g | 2.3 g | 8% |
| Total Sugars | 3.5 g | 2.7 g | |
| Protein | 0.8 g | 0.6 g | 1% |
| Nutrient | Per 100 g (3.5 oz) | Per 1/2 cup slices (78 g) | % DV* |
|---|---|---|---|
| Saturated Fat | 0.0 g | 0.0 g | 0% |
| Trans Fat | 0.0 g | 0.0 g | |
| Cholesterol | 0 mg | 0 mg | 0% |
| Monounsaturated Fat | 0.0 g | 0.0 g | |
| Polyunsaturated Fat | 0.1 g | 0.1 g | |
| Butyric acid (4:0) | 0.00 g | 0.00 g | |
| Caproic acid (6:0) | 0.00 g | 0.00 g | |
| Caprylic acid (8:0) | 0.00 g | 0.00 g | |
| Capric acid (10:0) | 0.00 g | 0.00 g | |
| Lauric acid (12:0) | 0.00 g | 0.00 g | |
| Myristic acid (14:0) | 0.00 g | 0.00 g | |
| Palmitic acid (16:0) | 0.03 g | 0.02 g | |
| Stearic acid (18:0) | 0.00 g | 0.00 g | |
| Palmitoleic acid (16:1) | 0.00 g | 0.00 g | |
| Oleic acid (18:1) | 0.01 g | 0.00 g | |
| Gadoleic acid (20:1) | 0.00 g | 0.00 g | |
| Erucic acid (22:1) | 0.00 g | 0.00 g | |
| Linoleic acid (18:2) | 0.09 g | 0.07 g | |
| Linolenic acid (18:3) | 0.00 g | 0.00 g | |
| Stearidonic acid (18:4) | 0.00 g | 0.00 g | |
| Arachidonic acid (20:4) | 0.00 g | 0.00 g | |
| EPA (20:5 n-3) | 0.00 g | 0.00 g | |
| DPA (22:5 n-3) | 0.00 g | 0.00 g | |
| DHA (22:6 n-3) | 0.00 g | 0.00 g |
| Nutrient | Per 100 g (3.5 oz) | Per 1/2 cup slices (78 g) | % DV* |
|---|---|---|---|
| Sodium | 58 mg | 45 mg | 2% |
| Calcium | 30 mg | 23 mg | 2% |
| Iron | 0.3 mg | 0.3 mg | 1% |
| Potassium | 235 mg | 183 mg | 4% |
| Magnesium | 10 mg | 8 mg | 2% |
| Phosphorus | 30 mg | 23 mg | 2% |
| Zinc | 0.2 mg | 0.2 mg | 1% |
| Copper | 0.02 mg | 0.01 mg | 1% |
| Manganese | 0.16 mg | 0.12 mg | 5% |
| Selenium | 0.7 µg | 0.5 µg | 1% |
| Nutrient | Per 100 g (3.5 oz) | Per 1/2 cup slices (78 g) | % DV* |
|---|---|---|---|
| Vitamin D | 0.0 µg | 0.0 µg | 0% |
| Vitamin A (RAE) | 852 µg | 665 µg | 74% |
| Retinol | 0 µg | 0 µg | |
| Vitamin C | 3.6 mg | 2.8 mg | 3% |
| Vitamin E (alpha-tocopherol) | 1.03 mg | 0.80 mg | 5% |
| Vitamin K (phylloquinone) | 13.7 µg | 10.7 µg | 9% |
| Thiamin (vitamin B1) | 0.07 mg | 0.05 mg | 4% |
| Riboflavin (vitamin B2) | 0.04 mg | 0.03 mg | 3% |
| Niacin (vitamin B3) | 0.6 mg | 0.5 mg | 3% |
| Pantothenic acid (vitamin B5) | 0.23 mg | 0.18 mg | 4% |
| Vitamin B6 | 0.15 mg | 0.12 mg | 7% |
| Folate (DFE) | 14 µg | 11 µg | 3% |
| Vitamin B12 | 0.00 µg | 0.00 µg | 0% |
| Choline | 9 mg | 7 mg | 1% |
| Nutrient | Per 100 g (3.5 oz) | Per 1/2 cup slices (78 g) | % DV* |
|---|---|---|---|
| Ash | 0.67 g | 0.52 g | |
| Alcohol (ethyl) | 0.0 g | 0.0 g | |
| Caffeine | 0 mg | 0 mg |
*DV = Daily Value, the FDA reference amount for adults (2,000 calories a day). It is not your personal need.
Values are for the edible portion, without peel, bone or pit. The weight on your scale may include those parts.
Averages from analyzed samples and published sources. The food in front of you may vary.
Raw or cooked?
100 g of Carrots, raw and 100 g of Carrots, boiled don't have the same calories, because cooking changes the amount of water. Pick the line that matches the state you weighed the food in.
Carrots, raw: 41 cal. Carrots, boiled: 35 cal. Values per 100 g.
Vegetables change weight and concentration when cooked, and some nutrients pass into the cooking water. There is no reliable yield factor in the USDA data for this case. Per 100 g: 41 kcal raw and 35 kcal boiled or steamed.
Questions about Carrots, boiled
How many calories are in Carrots, boiled?
Carrots, boiled has 35 calories per 100 g (3.5 oz), according to the USDA. In 1/2 cup slices (78 g), that is 27 calories.
What is the difference between Carrots, raw and Carrots, boiled?
Carrots, raw has 41 cal per 100 g and Carrots, boiled has 35 cal. The difference comes mostly from water: cooking adds or removes water, so the same weight carries different calories.
Where do the values for Carrots, boiled come from?
From the USDA FoodData Central, SR Legacy dataset (final release, April 2018). The values are averages compiled from laboratory analyses, published literature and calculations.
Do the values apply to the brand I buy?
Not necessarily. These are averages for generic foods. For packaged products, go by the label.
Similar foods
Data source
USDA FoodData Central, SR Legacy (final release, April 2018). FDC ID 170394: “Carrots, cooked, boiled, drained, without salt”.
Data version: usdasr2018-b6d8398e.