Carrots, frozen, cooked with butter or margarine vs. Carrots, frozen, cooked, fat added, NS as to fat… vs. Carrots, fresh, cooked, no added fat
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, frozen, cooked with butter or… | Carrots, frozen, cooked, fat added, NS… | Carrots, fresh, cooked, no added fat |
|---|---|---|---|
| Protein | 0.8 G | 0.79 G | 0.98 G |
| Total lipid (fat) | 2.6 G | 3 G | 0.36 G |
| Carbohydrate, by difference | 7.7 G | 7.7 G | 10.7 G |
| Energy | 57 KCAL | 61 KCAL | 50 KCAL |
| Total Sugars | 4.1 G | 4.1 G | 4.9 G |
| Fiber, total dietary | 3.1 G | 3.1 G | 3.2 G |
| Calcium, Ca | 33 MG | 32 MG | 31 MG |
| Iron, Fe | 0.42 MG | 0.42 MG | 0.16 MG |
| Potassium, K | 204 MG | 204 MG | 291 MG |
| Sodium, Na | 193 MG | 185 MG | 211 MG |
| Cholesterol | 4 MG | 2 MG | 0 MG |
| Fatty acids, total saturated | 0.94 G | 0.67 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.