Compare

Root and tuber vegetables (average), boiled (without addition of fat and salt) vs Carrot, steamed (without addition of salt): nutrition comparison

Per 100 g: 38 kcal for Root and tuber vegetables (average), boiled (without addition of fat and salt), versus 44 kcal for Carrot, steamed (without addition of salt), a difference of 6 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

Root and tuber vegetables (average), boiled (without addition of fat and salt)

Cooked vegetables (incl. cans)100 g

Protein0.8 g 0.8 g

Fat0.3 g 0.3 g

Vitamin D0 µg 0 µg

Omega-30 g 0 g

Energy38 kcal 38 kcal

Protein+0.1 g

Fat−0.1 g

Vitamin Dequal

Omega-3equal

Energy−6 kcal

Carrot, steamed (without addition of salt)

Cooked vegetables (incl. cans)100 g

Protein0.7 g 0.7 g

Fat0.4 g 0.4 g

Vitamin D0 µg 0 µg

Omega-30 g 0 g

Energy44 kcal 44 kcal

Highest folate content

Carrot, steamed (without addition of salt) contains 9 µg more folate per 100 g.

Highest potassium content

Carrot, steamed (without addition of salt) contains 80 mg more potassium per 100 g.

Highest sugars content

Carrot, steamed (without addition of salt) contains 1.2 g more sugars per 100 g.

Full comparison, nutrient by nutrient

Per 100 g. In green: the higher of the two contents. “n/a”: not available in the source.

Per 100 g	Root and tuber vegetables (average), boiled (without addition of fat and salt)	Carrot, steamed (without addition of salt)
Macronutrients
Energy	38 kcal	44 kcal
Protein	0.8 g	0.7 g
Fat	0.3 g	0.4 g
of which saturated fat	0.1 g	0.1 g
of which polyunsaturated	0.1 g	0.1 g
of which omega-3	0 g	0 g
Carbohydrates	6.5 g	8 g
of which sugars	5.1 g	6.3 g
Dietary fibre	2.6 g	2.8 g
Water	89.7 g	88.1 g
Alcohol	0 g	0 g
Minerals
Calcium	29 mg	31 mg
Iron	0.1 mg	0.1 mg
Magnesium	6 mg	7 mg
Phosphorus	27 mg	24 mg
Potassium	130 mg	210 mg
Sodium	18 mg	25 mg
Zinc	0.2 mg	0.2 mg
Vitamins
Vitamin D	0 µg	0 µg
Vitamin B12	0 µg	0 µg
Vitamin C	4 mg	3 mg
Folate	30 µg	40 µg

Root and tuber vegetables (average), boiled (without addition of fat and salt) vs Carrot, steamed (without addition of salt): nutrition comparison

Root and tuber vegetables (average), boiled (without addition of fat and salt)

Carrot, steamed (without addition of salt)

Full comparison, nutrient by nutrient

Keep comparing