Carrots, frozen, cooked, no added fat vs. Carrots, canned, reduced sodium, cooked with… vs. Carrots, raw
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, raw has the most protein of the foods compared, at 0.87 g per 100g.
| Nutrient | Carrots, frozen, cooked, no added fat | Carrots, canned, reduced sodium, cooked… | Carrots, raw |
|---|---|---|---|
| Protein | 0.81 G | 0.59 G | 0.87 G |
| Total lipid (fat) | 0.47 G | 2.3 G | 0.24 G |
| Carbohydrate, by difference | 7.9 G | 5.2 G | 9.7 G |
| Energy | 39 KCAL | 42 KCAL | 44 KCAL |
| Total Sugars | 4.2 G | 2.4 G | 4.8 G |
| Fiber, total dietary | 3.2 G | 1.7 G | 2.9 G |
| Calcium, Ca | 33 MG | 31 MG | 36 MG |
| Iron, Fe | 0.43 MG | 0.51 MG | 0.12 MG |
| Potassium, K | 209 MG | 154 MG | 258 MG |
| Sodium, Na | 182 MG | 50 MG | 75 MG |
| Cholesterol | 0 MG | 4 MG | 0 MG |
| Fatty acids, total saturated | 0 G | 0.97 G | 0.03 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.