Carrots, raw vs. Carrots, canned, cooked with butter or margarine vs. Carrots, canned, reduced sodium, cooked, 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, raw has the most protein of the foods compared, at 0.87 g per 100g.
| Nutrient | Carrots, raw | Carrots, canned, cooked with butter or… | Carrots, canned, reduced sodium,… |
|---|---|---|---|
| Protein | 0.87 G | 0.64 G | 0.58 G |
| Total lipid (fat) | 0.24 G | 2.4 G | 2.7 G |
| Carbohydrate, by difference | 9.7 G | 5.4 G | 5.2 G |
| Energy | 44 KCAL | 44 KCAL | 45 KCAL |
| Total Sugars | 4.8 G | 2.4 G | 2.4 G |
| Fiber, total dietary | 2.9 G | 1.5 G | 1.7 G |
| Calcium, Ca | 36 MG | 25 MG | 30 MG |
| Iron, Fe | 0.12 MG | 0.62 MG | 0.51 MG |
| Potassium, K | 258 MG | 175 MG | 154 MG |
| Sodium, Na | 75 MG | 252 MG | 42 MG |
| Cholesterol | 0 MG | 4 MG | 2 MG |
| Fatty acids, total saturated | 0.03 G | 0.98 G | 0.69 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.