Carrots, canned, reduced sodium, cooked with butter or margarine
Common food
Photo: Wikipedia
These are tender, ready-to-eat carrot slices that have been canned with a reduced sodium brine and then sautéed or tossed in butter or margarine. The cooking method lends them a soft, yielding texture and a rich, savory-sweet flavor that enhances their natural earthiness. Nutritionally, they offer a low-calorie source of fiber and vitamin A, with the added fat improving the absorption of these fat-soluble vitamins.
Calorie split: 5% protein · 47% carbs · 47% fat
↓ Full nutrition💚 Why it's loved
People love the comforting, familiar sweetness of carrots, which is deepened and rounded out by the buttery finish. Their soft texture makes them a versatile side dish that pairs well with everything from roasted meats to simple weeknight proteins.
⚠️ Watch-outs & how to enjoy it better
The added butter or margarine increases the saturated fat and calorie content compared to plain carrots. Those monitoring blood sugar should be mindful of the concentrated natural sugars, especially when eating larger portions. Tip: Pair with a lean protein like chicken or fish to create a more balanced meal that moderates glycemic response.
Key benefits
- Excellent source of beta-carotene (vitamin A precursor)
- Good source of dietary fiber for digestive health
- Low in calories and naturally fat-free before added fat
- Reduced sodium content compared to standard canned goods
- Convenient and shelf-stable for quick meal preparation
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The beta-carotene in carrots is more bioavailable to your body when cooked and consumed with a little fat, making this buttered preparation an efficient way to absorb its nutrients.
Full nutrition (USDA data · scales with serving)
| Water | 90.9 g |
| Energy | 42.0 kcal |
| Protein | 0.59 g |
| Total lipid (fat) | 2.3 g |
| Carbohydrate, by difference | 5.2 g |
| Fiber, total dietary | 1.7 g |
| Total Sugars | 2.4 g |
| Calcium, Ca | 31.0 mg |
| Iron, Fe | 0.51 mg |
| Magnesium, Mg | 9.0 mg |
| Phosphorus, P | 20.0 mg |
| Potassium, K | 154 mg |
| Sodium, Na | 50.0 mg |
| Zinc, Zn | 0.28 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 0.40 ug |
| Vitamin C, total ascorbic acid | 1.7 mg |
| Thiamin | 0.02 mg |
| Riboflavin | 0.03 mg |
| Niacin | 0.41 mg |
| Vitamin B-6 | 0.14 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 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) | 0.92 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 | 0.97 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 | 0.47 g |
| SFA 18:0 | 0.19 g |
| Fatty acids, total monounsaturated | 0.58 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 | 0.41 g |
| PUFA 18:2 | 0.37 g |
| PUFA 18:3 | 0.04 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
How does the reduced sodium affect the taste?
Reduced sodium means the carrots taste more purely of carrot and butter, with less of the salty, preserved flavor found in regular canned vegetables.
Can I use this in a recipe that calls for raw carrots?
It's not ideal for recipes requiring a firm, crunchy texture (like some salads or stir-fries) because canned carrots are already soft. It works best in soups, stews, casseroles, or as a pre-cooked side dish.
Is the butter or margarine added during canning or after?
Typically, the carrots are canned in a reduced-sodium liquid, and the butter or margarine is added during a later processing or cooking step before final packaging, not during the initial canning.
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 0.42 kcal/g · 6% calories from protein · 1.7 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: 0.32 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.