Carrot juice Nutrition Facts

Description: Carrot juice

Local Names:

Scientific Name: Dancus carota

Category: Condiments and Spices

Calories in Carrot juice

The calories in 100 grams of Carrot juice is 37.84 calories (kcal).

Quick Carrot juice  Nutritional Value

Here is a quick overview of Carrot juice nutrition information:

Quantity

100g

Calories

37.84 kcl

Fat

0.2g

Protein

0.6g

Carb

7.9g

Detailed Carrot juice  Nutrition Data

Here is the detailed data on Carrot juice  nutrition info:

Carrot juice Macronutrients data

Weight 

100g

Energy

160.06 Kj

Calories

37.84 kcl

Fat

0.2g

Protein

0.6g

Carb

7.9g

Fiber

1.02g

Water

88.3g

Carrot juice Minerals Data

Weight 

100g

Calcium

25mg

Iron (Fe)

0.3mg

Magnesium

mg

Phosphorus (P)

mg

Potassium (k)

68mg

Sodium (Na)

mg

Zinc (Zn)

mg

Copper (Cu)

mg

Manganese

mg

Carrot juice Vitamins Data

Weight 

100g

Vitamin A, RAE

μg

Retinol

mg

Carotene, beta

100μg

Vitamin D

μg

Thiamin, B1

mg

Riboflavin, B2

mg

Niacin, B3 

mg

mg

Folate, B9 (μg)

μg

Vitamin B12 (μg)

μg

Vitamin C (mg)

6mg

other Carrot juice Micronutrients

Weight 

100g

Ash

0.7g

Alcohol

-

Caffeine

-

Theobromine

-

Summary of Carrot juice  Nutrition Info

Serving size of 100 grams of Carrot juice , contains 37.84 calories, 0.6g of Protein, 0.2g of Fat, and 7.9g of Carbs.

Carrot juice Nutrition facts Summary 

Description: 

Carrot juice

Local Names:

Scientific Name: 

Dancus carota

Category: 

Condiments and Spices

Serving Size:

100 grams

Calories: 

37.84 Kcal/100g

Nutrients

- Energy: 160.06Kj
- Calories: 37.84Kcal
- Fat: 0.2g
- Protein:
0.6g
- Carb:
7.9g
- Fiber:
1.02g
- Water:
88.3g
- Calcium:
25mg
- Iron:
0.3mg
- Magnesium:
mg
- Phosphorus:
mg
- Potassium:
68mg
- Sodium:
mg
- Zinc: 
mg
- Copper:
mg
- Manganese: 
mg
- Vitamin A, RAE:
μg
- Retinol:
μg
- Carotene, beta:
100μg
- Vitamin D:
μg
- Thiamin, B1: 
mg
- Riboflavin, B2:
mg
- Niacin, B3:
mg
- Vitamin B6:
mg
- Folate, B9:
μg
- Vitamin B12:
μg
- Vitamin C:
6mg
- Ash: 
0.7g

Data sources include: Akubor, P.I (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.1). Physiochemcal, microbiological and sensory properties of yoghurt supplemented with carrot juice. Nigerian Journal of Nutritional Sciences 32 (1): 15 -20., https://fdc.nal.usda.gov/