Carrots, canned, cooked with oil vs. Carrots, fresh, cooked, no added fat vs. Carrots, canned, reduced sodium, cooked with oil
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Carrots, fresh, cooked, no added fat has the most protein of the foods compared, at 0.98 g per 100g.
| Nutrient | Carrots, canned, cooked with oil | Carrots, fresh, cooked, no added fat | Carrots, canned, reduced sodium, cooked… |
|---|---|---|---|
| Protein | 0.62 G | 0.98 G | 0.57 G |
| Total lipid (fat) | 3.1 G | 0.36 G | 3 G |
| Carbohydrate, by difference | 5.4 G | 10.7 G | 5.2 G |
| Energy | 50 KCAL | 50 KCAL | 49 KCAL |
| Total Sugars | 2.4 G | 4.9 G | 2.4 G |
| Fiber, total dietary | 1.5 G | 3.2 G | 1.7 G |
| Calcium, Ca | 24 MG | 31 MG | 30 MG |
| Iron, Fe | 0.63 MG | 0.16 MG | 0.51 MG |
| Potassium, K | 174 MG | 291 MG | 153 MG |
| Sodium, Na | 235 MG | 211 MG | 33 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.42 G | 0.03 G | 0.41 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.