Pan-fried Carrot
Source of Calories
Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Total Carbohydrates | 22.06 g | 8% |
| Net Carbohydrates | 15.58 g | 6% |
| Sugars | 10.76 g | 31% |
| Added Sugars | 0 g | 0% |
| Dietary Fiber | 6.48 g | 23% |
| Protein | 2.16 g | 4% |
| Total Fat | 27.57 g | 35% |
| Saturated Fat | 3.81 g | 19% |
| Monounsaturated Fat | 19.74 g | - |
| Polyunsaturated Fat | 3.08 g | - |
| Trans Fat | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Vitamins | ||
| Vitamin A | 1894.55 mcg | 211% |
| Vitamin C | 13.38 mg | 15% |
| Vitamin D | 0 mcg | 0% |
| Minerals | ||
| Sodium | 2482.61 mg | 108% |
| Potassium | 733.48 mg | 16% |
| Calcium | 78.88 mg | 6% |
| Magnesium | 28.17 mg | 7% |
| Iron | 0.9 mg | 5% |
| Zinc | 0.56 mg | 5% |
% DV refers to how much a single serving of an individually packaged food or supplement contributes nutritionally to your daily diet, based on a 2,000-calorie-a-day diet. Generally, having 5% DV or less of a nutrient per serving is considered low, and 20% DV or more of a nutrient per serving is considered high.
Fat Composition
The suggested total fat consumption should be limited to 30% of total energy intake or less. The type of fat consumed should primarily be unsaturated fatty acids, with no more than 10% of total energy intake coming from saturated fatty acids (about 200 calories on a 2000-calorie diet) and no more than 1% of total energy intake coming from trans-fatty acids.
Vitamin Coverage
Vitamin A
211%
Vitamin C
15%
Vitamin D
0%
Vitamin E
36%
Vitamin K
39%
Vitamin B1
12%
Vitamin B2
10%
Vitamin B3
14%
Vitamin B5
13%
Vitamin B6
19%
Vitamin B7
-
Vitamin B9
0%
Vitamin B12
0%
There are 13 essential vitamins required for the body to work properly, which are categorised into two categories: fat-soluble and water-soluble vitamins. Vitamins have a Recommended Dietary Allowance (RDA), provided by the Dietary Reference Intakes (DRIs), which vary by age and sex. The %DV indicates how much one serving contributes to the average recommended daily intake.
Mineral Coverage
Calcium
6%
Iron
5%
Magnesium
7%
Phosphorus
6%
Potassium
16%
Sodium
108%
Zinc
5%
Copper
13%
Manganese
17%
Selenium
0.5%
Minerals are micronutrients, of which 13 of them are essential to the human body. The Recommended Dietary Allowance includes Calcium (1,300 mg/d), Phosphorus (1,250 mg/d), Potassium (4,700 mg/d), Sodium (2,300 mg/d), Chloride (1,500 mg/d), Magnesium (420 mg/d), Iron (18 mg/d), Zinc (11 mg/d), Copper (0.9 mg/d), Selenium (55 mcg/d), Molybdenum (45 mcg/d), Manganese (2.3 mg/d) and Iodine (150 mcg/d).
Protein Quality
Leucine
0.2%
Isoleucine
0.1%
Valine
0.2%
Lysine
0%
Tryptophan
0.1%
Threonine
0.1%
Phenylalanine
0.2%
Methionine
0.1%
Histidine
0.1%
Guidelines recommend a serving of protein with each meal and 1.2-1.6 g of protein per kg of body weight per day.
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
About
How Long to Burn Off 333 Calories?
*Based on this person: 25-year-old female, 5'7", 144 lbs
Swimming
49 min
Jogging
43 min
Cycling
44 min
Walking
1 h 19 min
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
📚 Health Research & Evidence About This Food
Carrots are primarily known for their rich content of beta-carotene, which the body converts into vitamin A, alongside providing dietary fiber and various antioxidants. Research, including a meta-analysis published by Taylor & Francis, demonstrates that carrot consumption is consistently associated with a decreased risk of cancer incidence. Additionally, carrots contribute to improved immune function, support eye and gut health, and may aid in weight management due to their low-calorie and fiber content, as noted by Healthline.
1. Carrot - Drugs and Lactation Database (Lactmed®) - Ncbi Bookshelf
Source: NCBI
Summary: Carrot, containing alpha- and beta-carotene, transmits carotenoids and flavor into breastmilk, influencing infant feeding behavior and potentially causing harmless skin discoloration in breastfed infants.
2. Carrots 101: Nutrition Facts and Health Benefits
Source: Healthline, 2019
Summary: Carrot is a root vegetable rich in beta-carotene, fiber, vitamin K1, potassium, and antioxidants, offering health benefits such as reduced cancer risk, lower blood cholesterol, improved eye health, and support for weight management.
Read More: https://www.healthline.com/nutrition/foods/carrots
3. Plasma Concentration Response to Drinks Containing Beta-Carotene as Carrot Juice or Formulated as a Water Dispersible Powder.
Source: PubMed
Summary: Carrot juice, as a source of beta-carotene, demonstrates variable bioavailability depending on its source, formulation, and other nutritional factors when compared to a water-dispersible powder.
Read More: https://pubmed.ncbi.nlm.nih.gov/12395217/
4. Is Carrot Consumption Associated With a Decreased Risk of Lung Cancer? A Meta-Analysis of Observational Studies.
Source: PubMed
Summary: Carrot consumption's association with a decreased risk of lung cancer is the subject of a meta-analysis of observational studies, aiming to reconcile inconsistent epidemiological findings.
Read More: https://pubmed.ncbi.nlm.nih.gov/31552816/
5. Carotenemia: What It Is, Causes and Treatments
Source: Cleveland Clinic
Summary: Carrot, a rich source of beta-carotene, can contribute to carotenemia, a harmless and temporary yellow or orange skin discoloration resulting from excessive intake of this pigment.
6. Carrot Intake Is Consistently Negatively Associated With Cancer Incidence: A Systematic Review and Meta-Analysis of Prospective Observational Studies
Source: Taylor & Francis
Summary: Carrot consumption is robustly associated with a decreased risk of cancer incidence, as evidenced by a systematic review and meta-analysis of prospective observational studies that quantified this negative association using carrot intake or α-carotene as biomarkers.
Read More: https://www.tandfonline.com/doi/full/10.1080/10408398.2023.2287176
