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Portions and preparation · USDA nutrition

Carrots calories per cup: 36–371 across all 17 named USDA examples

Across all 17 named USDA examples, a cup contains 36–371 calories. Their listed weights span 120–175 g, so each calorie value is calculated from that example's own gram weight and published calories per 100 g.

Portion calculator

Estimate your portion

Choose a source measure or enter the weight you ate.

Preparation and portion

Named measures come from this exact source record.

Estimated for 80 g

35calories

Carrots, canned, cooked with butter or margarine

Protein
0.5 g
Carbs
4.3 g
Fat
1.9 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2709676 Full nutrition profile →

Compare all 17 food records, nutrition tables and USDA sources

The 17 exact records in this guide report 18–187 calories in the records' own listed source servings and 23–212 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Match my meal

Start with the description closest to what you ate

For Carrots, begin by separating “Carrots, canned, cooked with butter or margarine” from “Carrots, raw, salad with apples.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing the first 6 of 17 linked records.

Equal-weight view

How carrots records compare at 100 grams

Five rank landmarks are shown from all 17 cited records: minimum, 25th-ranked, median-ranked, 75th-ranked, and maximum. Weight is held at 100 grams; source-serving weights are listed in the table.

  1. Minimum: Carrots, canned, reduced sodium, cooked, no added fat 23 kcal
    23 kcal
  2. 25th-ranked landmark: Carrots, canned, cooked with butter or margarine 44 kcal
    44 kcal
  3. Median-ranked landmark: Carrots, fresh, cooked, no added fat 50 kcal
    50 kcal
  4. 75th-ranked landmark: Carrots, fresh, cooked with oil 76 kcal
    76 kcal
  5. Maximum: Carrots, raw, salad 212 kcal
    212 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 17 named USDA records in view: 17 direct matches. They span 2 source categories, including Carrots and Coleslaw, non-lettuce salads. The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

Why these records appear together: The deterministic grouping rule “normalized first description segment” placed these 17 records together under the exact grouping key “carrots.” That rule determines membership before any nutrition result is read.

For Carrots, this page can compare 17 named records from FDC 2709676 through FDC 2709662. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

60–88 g before composition

The largest source amount is 1.5× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

189 kcal separates the fixed-weight endpoints

The lower endpoint is “canned, reduced sodium, cooked, no added fat”; the higher is “salad.” This isolates density, not ingredient causation.

Discriminator

259 mg sodium gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “canned, reduced sodium, cooked with oil” (33 mg) and “from restaurant” (292 mg).

Observed source examples

Three landmarks inside this source set—not universal endpoints

The cards are ordered by calories in each record's listed serving. Serving weights differ, so use per-100-gram values to compare composition. These selected records do not define a calorie range for every carrots.

Important: “Lower” begins with Carrots, canned, reduced sodium, cooked, no added fat; “higher” ends with Carrots, raw, salad, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every carrots meal.

Full comparison

Compare every selected FNDDS record

For Carrots, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

On smaller screens, focus the table and scroll horizontally to read every column.

USDA records selected for the Carrots nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Carrots, canned, cooked with butter or margarine Direct name match 80 gUSDA reference amount 35 kcal 44 0.5 g 1.2 g 202 mg FDC 2709676 ↗
Carrots, canned, cooked with oil Direct name match 80 gUSDA reference amount 40 kcal 50 0.5 g 1.2 g 188 mg FDC 2709675 ↗
Carrots, canned, cooked, no added fat Direct name match 78 gUSDA reference amount 20 kcal 25 0.5 g 1.2 g 189 mg FDC 2709666 ↗
Carrots, canned, reduced sodium, cooked with butter or margarine Direct name match 80 gUSDA reference amount 34 kcal 42 0.5 g 1.4 g 40 mg FDC 2709681 ↗
Carrots, canned, reduced sodium, cooked with oil Direct name match 80 gUSDA reference amount 39 kcal 49 0.5 g 1.4 g 26 mg FDC 2709680 ↗
Carrots, canned, reduced sodium, cooked, no added fat Direct name match 78 gUSDA reference amount 18 kcal 23 0.5 g 1.4 g 27 mg FDC 2709678 ↗
Carrots, cooked, from restaurant Direct name match 80 gUSDA reference amount 69 kcal 86 0.8 g 2.5 g 234 mg FDC 2709663 ↗
Carrots, fresh, cooked with butter or margarine Direct name match 80 gUSDA reference amount 55 kcal 69 0.8 g 2.5 g 178 mg FDC 2709668 ↗
Carrots, fresh, cooked with oil Direct name match 80 gUSDA reference amount 61 kcal 76 0.8 g 2.5 g 164 mg FDC 2709667 ↗
Carrots, fresh, cooked, no added fat Direct name match 78 gUSDA reference amount 39 kcal 50 0.8 g 2.5 g 165 mg FDC 2709664 ↗
Carrots, frozen, cooked with butter or margarine Direct name match 80 gUSDA reference amount 46 kcal 57 0.6 g 2.5 g 154 mg FDC 2709674 ↗
Carrots, frozen, cooked with oil Direct name match 80 gUSDA reference amount 51 kcal 64 0.6 g 2.5 g 141 mg FDC 2709673 ↗
Carrots, frozen, cooked, no added fat Direct name match 78 gUSDA reference amount 30 kcal 39 0.6 g 2.5 g 142 mg FDC 2709665 ↗
Carrots, glazed, cooked Direct name match 80 gUSDA reference amount 78 kcal 97 0.7 g 2.3 g 171 mg FDC 2709677 ↗
Carrots, raw Direct name match 60 gUSDA reference amount 26 kcal 44 0.5 g 1.7 g 45 mg FDC 2709660 ↗
Carrots, raw, salad Direct name match 88 gUSDA reference amount 187 kcal 212 1.1 g 2.3 g 166 mg FDC 2709661 ↗
Carrots, raw, salad with apples Direct name match 86 gUSDA reference amount 156 kcal 181 0.7 g 2 g 163 mg FDC 2709662 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 60 to 88 grams—a 28-gram gap before composition enters the comparison. Their own source servings run from 18 calories for “canned, reduced sodium, cooked, no added fat” to 187 for “salad.” At a fixed 100 grams, “canned, reduced sodium, cooked, no added fat” is 23 calories and “salad” is 212—a fixed-weight separation of 189 calories. For Carrots, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “canned, cooked with butter or margarine”, “canned, reduced sodium, cooked with oil”, “fresh, cooked with oil”, “frozen, cooked, no added fat”, and “raw, salad with apples”. The source formulations contain 17 distinct ingredient codes; examples that appear in only part of the set include salt, table, carrots, mature, raw, table fat, nfs, and vegetable oil, nfs. On this Carrots page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Carrots” cannot resolve the differences between Carrots, canned, cooked with butter or margarine and Carrots, raw, salad with apples. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    Source weight before serving calories

    The source amounts span 60–88 grams. Compare per 100 grams before reading a serving-calorie gap as a composition gap.

  2. 02

    The words that split the family

    Representative record-level distinctions include “canned, cooked with butter or margarine”, “canned, reduced sodium, cooked with oil”, “fresh, cooked with oil”, “frozen, cooked, no added fat”, and “raw, salad with apples”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    17 source-input codes appear across the selected records. Their presence and listed weights describe USDA formulations, not finished plated proportions.

  4. 04

    The unresolved plate

    Even “Carrots, canned, cooked with butter or margarine” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Carrots unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that carrots is the right meal family. Then resolve the phrases that actually separate this set—“canned, cooked with butter or margarine”, “canned, reduced sodium, cooked, no added fat”, “frozen, cooked with oil”, and “raw, salad with apples”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Read the complete Carrots source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

Explore this meal family

4 more-specific carrots guides

Use a focused guide when its description matches your meal. Each one keeps its own exact source records and links back to this broader family.

Focused guide Carrots fresh cooked Carrots fresh cooked: compare 3 exact USDA records by source calories, 100-gram values, portions, and citations. Focused guide Carrots frozen cooked Carrots frozen cooked: compare 3 exact USDA records by source calories, 100-gram values, portions, and citations. Focused guide Carrots, canned Carrots, canned: compare 6 exact USDA records by source calories, 100-gram values, portions, and citations. Focused guide Carrots, raw Carrots, raw: compare 3 exact USDA records by source calories, 100-gram values, portions, and citations.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 17 exact records behind Carrots source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Carrots, raw, salad with apples is higher in total fat per 100 g

Carrots, raw, salad with apples reports 16 g versus 0.1 g for Carrots, canned, reduced sodium, cooked, no added fat: a 15.9 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Carrots, fresh, cooked, no added fat is denser; Carrots, canned, reduced sodium, cooked with oil is higher in its source amount

Carrots, fresh, cooked, no added fat reports 50 kcal per 100 g and 39 kcal in USDA source amount (78 g). Carrots, canned, reduced sodium, cooked with oil reports a lower 49 kcal per 100 g but a higher 39 kcal in USDA source amount (80 g).

Choose the record before reading the number

Carrots, canned, reduced sodium, cooked, no added fat and Carrots, cooked, from restaurant are not interchangeable

The page keeps both records at the same 100 g denominator and makes Added-fat wording (no added fat versus No matching controlled term in the source name) the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Carrots source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Compare two records on this page Carrots, canned, reduced sodium, cooked, no added fat vs Carrots, cooked, from restaurant

Both records appear in this page’s evidence set. The explicit record-description contrast is Added-fat wording: no added fat versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.

Follow this evidence path Compare two records on this page Carrots, canned, cooked, no added fat vs Carrots, cooked, from restaurant

Both records appear in this page’s evidence set. The explicit record-description contrast is Added-fat wording: no added fat versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.

Follow this evidence path 15 context records in this source topic Carrots

Carrots, canned, cooked with butter or margarine and Carrots, canned, cooked with oil belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path A formulation detail that separates records Carrots, mature, raw

USDA input 11124 appears in 7 of 17 context records; its summed listed input weight spans 50–330 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Salt, table

USDA input 2047 appears in 8 of 17 context records; its summed listed input weight spans 0.3–0.5 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Put the observed spread in corpus context Calories: density and serving context

In this page’s records, calories runs from 23 kcal in Carrots, canned, reduced sodium, cooked, no added fat to 212 kcal in Carrots, raw, salad, all per 100 g.

Follow this evidence path Put the observed spread in corpus context Sodium: density and serving context

In this page’s records, sodium runs from 33 mg in Carrots, canned, reduced sodium, cooked with oil to 292 mg in Carrots, cooked, from restaurant, all per 100 g.

Follow this evidence path