Carrots, canned, no salt added, drained solids
Whole food · Vegetables and Vegetable Products
Photo: Wikipedia
These are carrots that have been cooked, peeled, and preserved in water without added salt, offering a tender, slightly sweet, and earthy flavor with a soft, yielding texture. Nutritionally, they are a low-calorie, high-fiber source of beta-carotene, which the body converts to vitamin A. Their convenience and consistent sweetness make them a reliable pantry staple.
Calorie split: 10% protein · 84% carbs · 6% fat
↓ Full nutrition💚 Why it's loved
People love them for their reliable, concentrated sweetness and soft texture that blends seamlessly into soups, stews, and purees. They are a versatile, time-saving ingredient that provides consistent flavor and nutrition year-round.
⚠️ Watch-outs & how to enjoy it better
The soft texture can be mushy compared to fresh carrots, and the canning process may slightly reduce some heat-sensitive nutrients. Those monitoring blood sugar should note the natural sugars, though the fiber helps mitigate spikes. To counteract, pair with protein or fat (like in a hummus dip or a stew with meat) and practice portion control.
Key benefits
- Excellent source of beta-carotene (vitamin A precursor)
- High in dietary fiber for digestive health
- Very low in calories and fat
- No added sodium, supporting heart health
- Convenient and ready to eat
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Canning carrots was a major innovation for early 20th-century home economics, allowing families to preserve the summer harvest for winter use without losing the beta-carotene that gives them their orange color.
Full nutrition (USDA data · scales with serving)
| Water | 93.0 g |
| Energy | 25.0 kcal |
| Energy | 105 kj |
| Protein | 0.64 g |
| Total lipid (fat) | 0.19 g |
| Ash | 0.68 g |
| Carbohydrate, by difference | 5.5 g |
| Fiber, total dietary | 1.5 g |
| Total Sugars | 2.5 g |
| Calcium, Ca | 25.0 mg |
| Iron, Fe | 0.64 mg |
| Magnesium, Mg | 8.0 mg |
| Phosphorus, P | 24.0 mg |
| Potassium, K | 179 mg |
| Sodium, Na | 42.0 mg |
| Zinc, Zn | 0.26 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.45 mg |
| Selenium, Se | 0.40 ug |
| Vitamin C, total ascorbic acid | 2.7 mg |
| Thiamin | 0.02 mg |
| Riboflavin | 0.03 mg |
| Niacin | 0.55 mg |
| Pantothenic acid | 0.14 mg |
| Vitamin B-6 | 0.11 mg |
| Folate, total | 9.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 9.0 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 558 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 5331 ug |
| Carotene, alpha | 2743 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 11170 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.74 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 9.8 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.04 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.03 g |
| SFA 18:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.01 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 0.09 g |
| PUFA 18:2 | 0.08 g |
| PUFA 18:3 | 0.01 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| 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?
They retain most of their fiber, vitamin A (as beta-carotene), and minerals. Some water-soluble vitamins like vitamin C may be reduced, but they remain a very nutritious choice, especially for convenience.
Why are they 'no salt added'?
This means no salt was used in the canning liquid, making them a heart-healthy choice for low-sodium diets. Always check the label, as some brands may still contain trace sodium.
How should I store leftovers after opening?
Transfer any unused carrots to a sealed container and refrigerate. They will keep for 3-4 days. For longer storage, you can freeze them in a freezer-safe bag for up to 10-12 months.
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 0.25 kcal/g · 10% calories from protein · 1.5 g fiber · 2.5 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: 0.23 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.