Carrot, Norwegian, raw

Energy in 100 g

152 kJ (36 kcal)

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 90 g
Carbohydrate: 6.7 g
Dietary fibre: 3 g
Protein: 0.7 g
Fat: 0.1 g
Energy content
Carbohydrate: 74 E%
Dietary fibre: 16 E%
Protein: 8 E%
Fat: 2 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 152 kJ (36 kcal)
  • Edible part: 89 %

NutrientSourceQuantityEnergi%
Fat2830.1 g2%
CarbohydrateMI01816.7 g74%
Dietary fibre6053 g15%
Protein2830.7 g7%
Alcohol500 g0%
WaterMI014290 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310.2 g
Sugar, totalMI_SUGAR_NO6.5 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI0325438 µg-RE58 %
Beta-carotene2835,250 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E2830.6 mg-ATE5 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)2830.05 mg3 %
Vitamin B2 (riboflavin)2830.02 mg1 %
Vitamin B3 (niacin)2830.8 mg
Vitamin B6 (pyridoxine)2830.05 mg2 %
Vitamin B9 (folate)28315 µg4 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)2834 mg3 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)28328 mg2 %
Potassium (K)283298 mg8 %
Sodium (Na)28332 mg
Salt (NaCl)MI01200.1 g
Phosphorus (P)28329 mg4 %
Magnesium (Mg)28312 mg4 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)2830.3 mg2 %
Copper (Cu)2830.05 mg5 %
Zinc (Zn)2830.3 mg2 %
Selenium (Se)60a0 µg0 %
Iodine (I)3253 µg2 %

Classification

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0152Vegetable or vegetable product (US CFR)
A0826Vegetable (EXCLUDING POTATO) (EUROFIR)
B1227Carrot
C0238Root, tuber or bulb
E0150Whole, natural shape
F0003Not heat-treated
G0003Cooking method not applicable
H0003No treatment applied
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
R0316Norway

Sources

50
Estimated as a naturally occurring zero value, not analysed.
60a
Estimated as zero value when the analysed value is below the limit of quantification.
73f
Calculated as the sum of omega-3 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
74f
Calculated as the sum of omega-6 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
283
Value calculated from reference 201 (1993) and 203 (1995).
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
460g
US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
605
Finnish Food Safety Authority (Evira) (2015). Analysis of dietary fibre, unpublished results.
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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