Carrot

Food number: 3000
Food type: Dish
Processing method: Fried
Ingredient class: Dish
Food use class: Cooked vegetables
Edible proportion: 100%
Special diets
Food portions

Recipe

Total energy content is divided into
fat, total		62%
protein, total		3%
carbohydrate, available		28%
alcohol		0%
fibre, total		6%
organic acids, total		1%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		12%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		28%
fatty acids, total polyunsaturated		19%

Percentage of energy from carbohydrates
sugars, total		27%
starch, total		1%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition
Macro-components
energy,calculated	379 (91)	kJ (kcal)	calculated as recipe	value created within host-system
carbohydrate, available	6.3	g	calculated as recipe	value created within host-system
fat, total	6.3	g	calculated as recipe	value created within host-system
protein, total	0.7	g	calculated as recipe	value created within host-system
alcohol	0	g	calculated as recipe	value created within host-system
Carbohydrate Components
organic acids, total	0.3	g	calculated as recipe	value created within host-system
starch, total	0.2	g	calculated as recipe	value created within host-system
sugars, total	6.1	g	calculated as recipe	value created within host-system
sucrose	2.9	g	calculated as recipe	value created within host-system
lactose	< 0.1	g	calculated as recipe	value created within host-system
fructose	1.6	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	2.9	g	calculated as recipe	value created within host-system
fibre, water-insoluble	1.8	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0.9	g	calculated as recipe	value created within host-system
glucose	1.6	g	calculated as recipe	value created within host-system
maltose	0	g	calculated as recipe	value created within host-system
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	6.3	g	calculated as recipe	value created within host-system
fatty acids, total	6.0	g	calculated as recipe	value created within host-system
fatty acids, total saturated	1.2	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	2.8	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	1.9	g	calculated as recipe	value created within host-system
fatty acids, total trans	<0.1	g	calculated as recipe	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	1447	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	448	mg	calculated as recipe	value created within host-system
fatty acid 20:5 n-3 (EPA)	0	mg	calculated as recipe	value created within host-system
fatty acid 22:6 n-3 (DHA)	0	mg	calculated as recipe	value created within host-system
cholesterol (GC)	2.5	mg	calculated as recipe	value created within host-system
sterols, total	46.6	mg	calculated as recipe	value created within host-system
Minerals
sodium	255.3	mg	calculated as recipe	value created within host-system
salt	651.7	mg	calculated as recipe	value created within host-system
potassium	442.0	mg	calculated as recipe	value created within host-system
magnesium	16.2	mg	calculated as recipe	value created within host-system
calcium	34.7	mg	calculated as recipe	value created within host-system
phosphorus	46.9	mg	calculated as recipe	value created within host-system
iron, total	0.6	mg	calculated as recipe	value created within host-system
zinc	0.5	mg	calculated as recipe	value created within host-system
iodide (iodine)	13.6	µg	calculated as recipe	value created within host-system
selenium, total	0.2	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	8.0	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	808.4	µg	calculated as recipe	value created within host-system
vitamin D	0.2	µg	calculated as recipe	value created within host-system
vitamin E alphatocopherol	1.6	mg	calculated as recipe	value created within host-system
vitamin K, total	27.84	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	4.4	mg	calculated as recipe	value created within host-system
folate (HPLC)	13.0	µg	calculated as recipe	value created within host-system
niacin equivalents, total	0.9	mg	calculated as recipe	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0.9	mg	calculated as recipe	value created within host-system
riboflavine	0.07	mg	calculated as recipe	value created within host-system
thiamin (vitamin B1)	0.06	mg	calculated as recipe	value created within host-system
vitamin B-12 (cobalamin)	< 0.1	µg	calculated as recipe	value created within host-system
vitamers pyridoxine (hydrochloride)	0.03	mg	calculated as recipe	value created within host-system
carotenoids, total	12803.2	µg	calculated as recipe	value created within host-system

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