Carrots, frozen, cooked with butter or margarine
Common food
Photo: Wikipedia
These are tender, sweet carrot slices, softened by simmering and enriched with a glossy coating of butter or margarine. The cooking process intensifies their natural sugars, creating a velvety, slightly caramelized flavor and a melt-in-your-mouth texture. Nutritionally, they provide a good source of fiber and beta-carotene with a modest calorie count.
Calorie split: 6% protein · 53% carbs · 41% fat
↓ Full nutrition💚 Why it's loved
People love them for their comforting, sweet-savory balance and the way the buttery glaze makes a simple vegetable feel indulgent. They are a universally recognized side dish, evoking home-cooked meals and holiday feasts across many cultures.
⚠️ 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 saturated fat or overall calorie intake. To counteract this, consider using a smaller portion of butter, or pairing the carrots with a lean protein like grilled chicken or fish to balance the meal. For those sensitive to blood sugar spikes, the 4.08g of sugar per 100g is moderate, but combining with a source of protein or healthy fat can help slow absorption.
Key benefits
- Rich in beta-carotene, which the body converts to vitamin A for eye health.
- Good source of dietary fiber (3.1g per 100g) supporting digestive regularity.
- Provides a quick energy boost from natural sugars (4.08g per 100g).
- The added fat (butter/margarine) aids in the absorption of fat-soluble vitamins like A and K.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Cooking carrots with fat like butter not only improves flavor but can increase the bioavailability of beta-carotene by up to 6.5 times compared to eating them raw.
Full nutrition (USDA data · scales with serving)
| Water | 87.9 g |
| Energy | 57.0 kcal |
| Protein | 0.80 g |
| Total lipid (fat) | 2.6 g |
| Carbohydrate, by difference | 7.7 g |
| Fiber, total dietary | 3.1 g |
| Total Sugars | 4.1 g |
| Calcium, Ca | 33.0 mg |
| Iron, Fe | 0.42 mg |
| Magnesium, Mg | 11.0 mg |
| Phosphorus, P | 31.0 mg |
| Potassium, K | 204 mg |
| Sodium, Na | 193 mg |
| Zinc, Zn | 0.27 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 0.60 ug |
| Vitamin C, total ascorbic acid | 2.1 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.05 mg |
| Niacin | 0.45 mg |
| Vitamin B-6 | 0.12 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 8.8 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 842 ug |
| Retinol | 22.0 ug |
| Carotene, beta | 7947 ug |
| Carotene, alpha | 3597 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 654 ug |
| Vitamin E (alpha-tocopherol) | 0.88 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 15.8 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.94 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 | 0.45 g |
| SFA 18:0 | 0.19 g |
| Fatty acids, total monounsaturated | 0.58 g |
| MUFA 16:1 | 0.02 g |
| MUFA 18:1 | 0.54 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.50 g |
| PUFA 18:2 | 0.47 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
Are frozen cooked carrots as nutritious as fresh?
Yes, frozen carrots are often flash-frozen at peak ripeness, which preserves their nutrient content well. Cooking them with butter adds fat-soluble vitamins but also calories.
How can I reduce the fat content if I'm watching my intake?
Use a small amount of olive oil or a light butter spray instead of full butter, or steam the carrots and add a squeeze of lemon juice for flavor without extra fat.
Can I reheat these without losing texture?
Reheat gently in a skillet with a splash of water or in the microwave covered to retain moisture. Avoid overcooking to prevent mushiness.
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 0.57 kcal/g · 6% calories from protein · 3.1 g fiber · 4.1 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: 0.95 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.