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Carrots, small and crispy, Norwegian, raw

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight)
Water 92 g 213 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analyses planned in 2004. Internal notes; Vegetables- additional analysis.
Kilojoules 104 kJ 60a Calculated energy value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 25 kcal 60b Calculated energy value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 0.1 g 50 Estimated value.
Saturated fatty acids 0 g 50 Estimated value.
Transunsaturated fatty acids 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Cis-mono unsaturated fatty acids 0 g 50 Estimated value.
Cis-poly unsaturated fatty acids 0.1 g 50 Estimated value.
Cholesterol 0 mg 10 Estimated as a naturally occurring zero value, not analysed.
Carbohydrate, glycemic 4.2 g 213 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analyses planned in 2004. Internal notes; Vegetables- additional analysis.
Starch 0 g 30 Estimated as zero valye when the analysed value is below the quantification limit (determination limit of method)
Mono+Di saccharides 4.2 g 213 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analyses planned in 2004. Internal notes; Vegetables- additional analysis.
Sugar, added 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 2.1 g 213 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analyses planned in 2004. Internal notes; Vegetables- additional analysis.
Protein 0.7 g 50 Estimated value.
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 492 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 50 Estimated value.
Beta-carotene 5900 µg 213 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analyses planned in 2004. Internal notes; Vegetables- additional analysis.
Vitamin D 0 µg 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 0.3 alfa-TE 213 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analyses planned in 2004. Internal notes; Vegetables- additional analysis.
Thiamin 0.05 mg 50 Estimated value.
Riboflavin 0.02 mg 50 Estimated value.
Niacin 0.8 mg 50 Estimated value.
Vitamin B6 0.05 mg 50 Estimated value.
Folate 11 µg 213 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analyses planned in 2004. Internal notes; Vegetables- additional analysis.
Vitamin B12 0 µg 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 2 mg 213 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analyses planned in 2004. Internal notes; Vegetables- additional analysis.
Calcium 32 mg 213 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analyses planned in 2004. Internal notes; Vegetables- additional analysis.
Iron 0.3 mg 213 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analyses planned in 2004. Internal notes; Vegetables- additional analysis.
Sodium 9 mg 213 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analyses planned in 2004. Internal notes; Vegetables- additional analysis.
Potassium 256 mg 213 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analyses planned in 2004. Internal notes; Vegetables- additional analysis.
Magnesium 11 mg 213 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analyses planned in 2004. Internal notes; Vegetables- additional analysis.
Zinc 0.3 mg 50 Estimated value.
Selenium 0 µg 30 Estimated as zero valye when the analysed value is below the quantification limit (determination limit of method)
Copper 0.05 mg 50 Estimated value.
Phosphorus 29 mg 50 Estimated value.

Classifications

LanguaL coding of the food
LanguaL Classification
A0152 Vegetable or vegetable product (US CFR)
A0826 Vegetable (excluding potato) (EUROFIR)
B1227 Carrot
C0239 Root, tuber or bulb, with peel
E0150 Whole, natural shape
F0003 Not heat-treated
G0003 Cooking method not applicable
H0001 Treatment applied not known
J0001 Preservation method not known
K0003 No packing medium used
M0166 Plastic bag or pouch
N0036 Plastic
P0024 Human consumer, no age specification
R0316 Norway

Foods in Vegetables, raw and frozen

Food Groups