Carrots, glazed, cooked vs. Carrots, cooked, from restaurant vs. Carrots, fresh, 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 with oil has the most protein of the foods compared, at 0.95 g per 100g.
| Nutrient | Carrots, glazed, cooked | Carrots, cooked, from restaurant | Carrots, fresh, cooked with oil |
|---|---|---|---|
| Protein | 0.9 G | 0.94 G | 0.95 G |
| Total lipid (fat) | 2.8 G | 4.7 G | 3.4 G |
| Carbohydrate, by difference | 17.3 G | 10.2 G | 10.4 G |
| Energy | 97 KCAL | 86 KCAL | 76 KCAL |
| Total Sugars | 12.1 G | 4.7 G | 4.8 G |
| Fiber, total dietary | 2.9 G | 3.1 G | 3.1 G |
| Calcium, Ca | 35 MG | 30 MG | 30 MG |
| Iron, Fe | 0.2 MG | 0.15 MG | 0.16 MG |
| Potassium, K | 270 MG | 277 MG | 282 MG |
| Sodium, Na | 214 MG | 292 MG | 205 MG |
| Cholesterol | 7 MG | 3 MG | 0 MG |
| Fatty acids, total saturated | 1.4 G | 1.2 G | 0.44 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.