Carrots, frozen, boiled in unsalted water

Carrots are a root vegetable. These figures describe frozen carrots boiled in unsalted water. They provide carbohydrate and vitamin A activity, mainly from carotenoids such as beta-carotene, with small amounts of fat and protein. Per 100g, they contain 4.7g of carbohydrate, including 3.3g of sugars, and 1075µg of vitamin A expressed as retinol equivalent. Their salt content is 0.09g per 100g.

The body can convert beta-carotene into vitamin A, which supports normal vision and immune function. The sugars in plain carrots occur naturally rather than being added. Boiling without salt limits added sodium, while salt, butter or sauces added afterwards will change the nutritional content. Full nutrient figures are provided in the tables below.