Carrots, NS as to form, cooked vs. Carrots, fresh, cooked, fat added, NS as to fat… vs. Carrots, fresh, cooked with butter or margarine
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, NS as to form, cooked has the most protein of the foods compared, at 0.96 g per 100g.
| Nutrient | Carrots, NS as to form, cooked | Carrots, fresh, cooked, fat added, NS… | Carrots, fresh, cooked with butter or… |
|---|---|---|---|
| Protein | 0.96 G | 0.96 G | 0.96 G |
| Total lipid (fat) | 3 G | 3 G | 2.6 G |
| Carbohydrate, by difference | 10.4 G | 10.4 G | 10.4 G |
| Energy | 72 KCAL | 72 KCAL | 69 KCAL |
| Total Sugars | 4.8 G | 4.8 G | 4.8 G |
| Fiber, total dietary | 3.1 G | 3.1 G | 3.1 G |
| Calcium, Ca | 31 MG | 31 MG | 31 MG |
| Iron, Fe | 0.15 MG | 0.15 MG | 0.15 MG |
| Potassium, K | 283 MG | 283 MG | 283 MG |
| Sodium, Na | 214 MG | 214 MG | 223 MG |
| Cholesterol | 2 MG | 2 MG | 4 MG |
| Fatty acids, total saturated | 0.73 G | 0.73 G | 1 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.