Frozen Cooked Carrots: Calories, Fiber and Cup Portions

Frozen Carrots (Cooked)

146 g

Calculation basis: USDA11131 frozen carrots boiled and drained without salt, cooked edible grams; added fat and sauce excluded.

Calculated from the 100 g values. — means unknown, not zero. ~ indicates an estimated serving weight.

54kcal

Carbohydrate11.3 g 78%

Protein0.8 g 6%

Fat1 g 16%

Frozen Carrots (Cooked) Nutrition Values

Nutrients	100 g	1 USDA sliced cup measure (146 g)
Calories(kcal)	37	54
Carbohydrate (g)	7.73	11.29
Protein (g)	0.58	0.85
Fat (g)	0.68	0.99
Fiber (g)	3.3	4.82
Cholesterol (mg)	0	0
Sodium (mg)	59	86.14
Potassium (mg)	192	280.32
Calcium (mg)	35	51.1
Iron (mg)	0.53	0.77
Vitamin A (µg RAE)	846	1235.16
Vitamin C (mg)	2.3	3.36

Values are calculated from a 100 g basis. The product, recipe and serving amount can change the result. See the food-specific notes below for the reference used.

Calories in frozen cooked carrots

Frozen carrots that have been boiled, drained and prepared without added salt provide 37 kcal per 100 g. USDA's 146 g cup of sliced cooked carrots supplies about 54 kcal. Half of that measure, 73 g, supplies about 27 kcal. The weight refers to the cooked, drained food, not the frozen contents weighed straight from the bag.

Fiber and vitamin A contribution

Per 100 g, the reference provides 7.73 g carbohydrate, 4.08 g total sugars and 3.3 g fiber. A 73 g amount supplies about 2.41 g fiber; 146 g supplies 4.82 g. Protein is only 0.58 g per 100 g, so the carrots add vegetables and fiber while another meal component, such as eggs, yogurt, beans or meat, can provide protein.

The source reports 846 mcg RAE vitamin A per 100 g. NIH's vitamin A guide explains that the body converts some plant carotenoids into vitamin A, which supports normal vision. This does not mean carrots treat eye disease. RAE and IU are different units and are not used interchangeably here.

Adding butter or sauce

Count butter, oil or sauce separately from the plain boiled carrots. If you divide 146 g of cooked carrots equally between two plates, each gets about 27 kcal and 2.41 g fiber from the carrots. Half of any added fat belongs in each plate's calculation too. Weighing the added fat makes the estimate more complete than weighing only the vegetables.

“Without added salt” does not mean sodium-free: this reference contains 59 mg sodium per 100 g. Salted cooking water or a seasoning mix adds another contribution that the plain-food table does not cover.

Fresh, frozen and cooked are different bases

The source is USDA SR28 entry 11131. Raw fresh, steamed and oil-sautéed carrots are different preparations. One table cannot establish that frozen and fresh carrots are identical in every nutrient. Follow the cooking instructions on your bag and weigh the cooked serving rather than counting pieces. The boiled fresh-carrot reference uses 156 g for a full cup, compared with 146 g here. Weigh the cooked portion instead of borrowing the cup weight from the other entry.