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How Many Carbs In Carrot, boiled

How many carbs/carbohydrates, calories, fat, protein, sugar, fiber, cholesterol, energy, vitamins and lots of other nutritional facts about carrot, boiled.

Possibly related metadata for 'carrot'

Disclaimer: This description is part of a partially automated process of collecting data and might not be entirely accurate or even related.
The carrot is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are sometimes eaten as well. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less woody-textured edible taproot. The Food and Agriculture Organization of the United Nations reports that world production of carrots and turnips for calendar year 2011 was almost 35.658 million tonnes. Almost half were grown in China. Carrots are widely used in many cuisines, especially in the preparation of salads, and carrot salads are a tradition in many regional cuisines.
Source: Wikipedia. Source link.

How To Read The Table

"g" is short for gram and "mg" is short for milligram (1/1000th gram). 1 oz./ounce is 28.35 grams. All numbers are per 100 grams of any given item, so it also serves as a percentage when the unit is grams. 100 grams is 3.53 oz. An "M" where there should be a number means the value is missing. The unit is enclosed in parentheses.

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