Vegetables

Carrot, steamed (without addition of salt)

Cooked vegetables (incl. cans) 44 kcal / 100 g FSVO V7.1

100 g of Carrot, steamed (without addition of salt) provides 44 kcal (186 kJ). Energy density and nutrient contents are detailed below, value by value. This food belongs to the “Cooked vegetables (incl. cans)” category (“Vegetables” family) of the Swiss database.

The essentials for 100 g

Protein0.7 g 1%

Fat0.4 g 1%

Carbohydrates8 g 3%

Dietary fibre2.8 g 9%

% of nutrient reference values (adults), for the displayed portion.

Detailed composition

for 100 g

Nutrient	Value	% NRV*
Macronutrients
Energy	44 kcal (186 kJ)C	2%
Protein	0.7 gC	1%
Fat	0.4 gC	1%
of which saturated fat	0.1 gC	1%
of which polyunsaturated	0.1 gC	n/a
of which omega-3	0 gC	n/a
Carbohydrates	8 gC	3%
of which sugars	6.3 gC	7%
Dietary fibre	2.8 gC	9%
Water	88.1 gC	n/a
Alcohol	0 gC	n/a
Minerals
Calcium	31 mgC	4%
Iron	0.1 mgC	1%
Magnesium	7 mgC	2%
Phosphorus	24 mgC	3%
Potassium	210 mgC	11%
Sodium	25 mgC	1%
Zinc	0.2 mgC	2%
Vitamins
Vitamin D	0 µgC	0%
Vitamin B12	0 µgC	0%
Vitamin C	3 mgC	3%
Folate	40 µgC	20%

* Share of the nutrient reference values for adults (Swiss FIC ordinance, annex 10), for the displayed portion. For dietary fibre the annex sets no value: the 30 g a day is an indicative benchmark. “n/a”: value not available in the source, never estimated by us. A, E or C indicates each value’s origin.

As a share of daily needs

Covered by 100 g · reference population: average adult.

Protein1%

Fat1%

Carbohydrates3%

Dietary fibre9%

Folate20%

Potassium11%

Calcium4%

Phosphorus3%

Vitamin C3%

Quick comparison

Difference per 100 g from this food’s point of view: “+” = it contains more than the compared food.

Comparison	Protein	Fat	Energy
vs Onion, stewed (without addition of fat and salt)	− 0.5 g	− 0.3 g	+ 1 kcal
vs Root and tuber vegetables (average), stewed (without addition of fat and salt)	− 0.1 g	+ 0.1 g	+ 8 kcal
vs Bell pepper, red, stewed (without addition of fat and salt)	− 0.4 g	+ 0.3 g	+ 5 kcal
vs Root and tuber vegetables (average), boiled (without addition of fat and salt)	− 0.1 g	+ 0.1 g	+ 6 kcal
vs Beetroot, steamed (without addition of salt)	− 1.3 g	± 0 g	− 12 kcal

Similar foods

Within the “Vegetables” family, selected by nutritional proximity (method v1.0).

Carrot, raw42 kcal

Celery, steamed (without addition of salt)19 kcal

Onion, stewed (without addition of fat and salt)43 kcal

Root and tuber vegetables (average), stewed (without addition of fat and salt)36 kcal

Bell pepper, red, stewed (without addition of fat and salt)39 kcal

Pumpkin, steamed (without addition of salt)29 kcal

Parsnip, cooked (without addition of salt)58 kcal

White cabbage, steamed (without addition of salt)35 kcal

Frequently asked questions

How many calories in 100 g of Carrot, steamed (without addition of salt)?

100 g of Carrot, steamed (without addition of salt) provides 44 kcal, i.e. 186 kJ (FSVO data V7.1).

How much protein in 100 g of Carrot, steamed (without addition of salt)?

100 g provides 0.7 g of protein, i.e. 1% of the adult reference value (50 g).

What is the fat content of 100 g of Carrot, steamed (without addition of salt)?

100 g contains 0.4 g of fat, of which 0.1 g saturated fatty acids.

Where do these values come from?

From the Swiss food composition database V7.1 published by the FSVO (July 2026). Every value carries an origin indicator: A (measured), E (estimated) or C (calculated).

Which preparation state do the values refer to?

To the official label “Carrot, steamed (without addition of salt)” in the database: the state (raw, cooked, drained…) is specified where relevant. Preparation substantially changes the composition per 100 g, especially the water content.

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