Carrots, canned, cooked with butter or margarine
Common food
Photo: Wikipedia
These are tender, pre-cooked carrot slices or chunks, typically preserved in a can and then gently sautéed or glazed with butter or margarine. The result is a sweet, soft vegetable with a rich, savory depth from the added fat, offering a convenient and flavorful side dish. Nutritionally, they provide a modest calorie boost (44 kcal per 100g) with a notable contribution of dietary fat (2.38g) and natural sugars (2.42g).
Calorie split: 6% protein · 47% carbs · 47% fat
↓ Full nutrition💚 Why it's loved
People love these for their comforting, sweet-savory flavor and soft, melt-in-your-mouth texture that pairs well with a wide variety of main courses. They are a nostalgic, easy-to-prepare staple that brings a touch of homestyle cooking to any meal.
⚠️ Watch-outs & how to enjoy it better
The added butter or margarine increases the fat and calorie content, which may be a concern for those monitoring their fat intake. Additionally, canned vegetables can be high in sodium, so individuals with hypertension should opt for low-sodium versions or rinse them. To counteract this, pair them with a lean protein source and use portion control to balance the meal.
Key benefits
- Provides a quick source of energy from carbohydrates and fats.
- Contains dietary fiber (1.5g) which supports digestive health.
- Offers a convenient, ready-to-eat vegetable option with minimal preparation.
- The added fat can help with the absorption of fat-soluble vitamins like Vitamin A.
- Low in protein, making it a light, non-filling side dish.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Canning was a revolutionary food preservation method developed in the early 19th century, and canned carrots were among the first vegetables to be widely distributed this way, making them a staple in pantries long before fresh produce was available year-round.
Full nutrition (USDA data · scales with serving)
| Water | 90.9 g |
| Energy | 44.0 kcal |
| Protein | 0.64 g |
| Total lipid (fat) | 2.4 g |
| Carbohydrate, by difference | 5.4 g |
| Fiber, total dietary | 1.5 g |
| Total Sugars | 2.4 g |
| Calcium, Ca | 25.0 mg |
| Iron, Fe | 0.62 mg |
| Magnesium, Mg | 8.0 mg |
| Phosphorus, P | 24.0 mg |
| Potassium, K | 175 mg |
| Sodium, Na | 252 mg |
| Zinc, Zn | 0.25 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 0.40 ug |
| Vitamin C, total ascorbic acid | 2.4 mg |
| Thiamin | 0.02 mg |
| Riboflavin | 0.03 mg |
| Niacin | 0.54 mg |
| Vitamin B-6 | 0.14 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 6.6 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 565 ug |
| Retinol | 22.0 ug |
| Carotene, beta | 5186 ug |
| Carotene, alpha | 2663 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.93 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 10.8 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.98 g |
| SFA 4:0 | 0.04 g |
| SFA 6:0 | 0.03 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.03 g |
| SFA 12:0 | 0.04 g |
| SFA 14:0 | 0.13 g |
| SFA 16:0 | 0.48 g |
| SFA 18:0 | 0.19 g |
| Fatty acids, total monounsaturated | 0.59 g |
| MUFA 16:1 | 0.02 g |
| MUFA 18:1 | 0.55 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.43 g |
| PUFA 18:2 | 0.39 g |
| PUFA 18:3 | 0.05 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 4.0 mg |
Amino acid profile (per 100g)
Estimated from Carrots, canned, no salt added, drained solids — USDA does not publish this profile for Carrots.
| Tryptophan | 0.01 g |
| Threonine | 0.02 g |
| Isoleucine | 0.03 g |
| Leucine | 0.03 g |
| Lysine | 0.03 g |
| Methionine | 0.00 g |
| Cystine | 0.01 g |
| Phenylalanine | 0.02 g |
| Tyrosine | 0.01 g |
| Valine | 0.03 g |
| Arginine | 0.03 g |
| Histidine | 0.01 g |
| Alanine | 0.04 g |
| Aspartic acid | 0.08 g |
| Glutamic acid | 0.12 g |
| Glycine | 0.02 g |
| Proline | 0.02 g |
| Serine | 0.02 g |
FAQ
Are canned carrots as nutritious as fresh carrots?
Canned carrots retain most of their nutrients, including fiber and vitamin A, but may have slightly lower levels of some heat-sensitive vitamins like vitamin C. The added butter or margarine increases the fat content compared to plain canned carrots.
How can I reduce the sodium in canned carrots?
Look for low-sodium or no-salt-added versions, or rinse the carrots under cold water before cooking to remove some of the excess sodium.
Can I use canned carrots in place of fresh carrots in recipes?
Yes, canned carrots can be used in many recipes, especially soups, stews, and casseroles. However, they are softer and may not hold their shape as well in dishes that require firmer texture, like roasting.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.44 kcal/g · 6% calories from protein · 1.5 g fiber · 2.4 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.44 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.