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Carrots, Shredded

Carrots, Shredded

EverydayFresh

Shredded carrots are fresh carrots cut into thin, uniform strands, offering a convenient pre-prepared form that retains the vegetable’s crisp texture and bright sweetness. This preparation preserves their high beta-carotene content (a vitamin A precursor) and dietary fiber while making them ideal for raw applications like salads and slaws or quick-cooked dishes such as stir-fries. The increased surface area of shredded carrots allows for faster cooking and easier incorporation into baked goods, while their low calorie density supports weight-conscious meal planning.

Macro Impact

A 1 cup serving contains 45 calories, 1g protein, 11g carbs, and 0g fat.

Calorie Burn

How long would it take to burn off 45 calories?
Walking3.5 mph, moderate pace
10 min
YogaModerate effort, gentle pace
8 min
SwimmingModerate effort, freestyle
6 min
Biking12-14 mph, moderate effort
5 min
StairsStair climbing, moderate pace
5 min
Running5 mph (12 min/mile)
4 min

Nutrition Facts

Serving size1 cup (110 g)
Amount per serving
Calories45
% Daily Value*
Total Fat0.3g
0%
Saturated Fat0.0g
0%
Trans Fat0g
Polyunsaturated Fat0.1g
Monounsaturated Fat0.0g
Cholesterol0mg
0%
Sodium76mg
3%
Total Carbohydrate11g
4%
Dietary Fiber3g
12%
Total Sugars5g
Includes Added Sugars0g
0%
Protein1g
Vitamin D0mcg
0%
Calcium36mg
3%
Iron0.3mg
2%
Potassium352mg
7%

* The % Daily Value (DV) tells you how much a nutrient in a serving contributes to a daily diet.

Nutrient Breakdown

Nutrient breakdown based on appropriate daily intake recommendations for a 175lb adult.

Carbs
Total Carbs
11 / 275 g
4%
Fiber
3 / 28 g
12%
Sugars
5 g
Added Sugars
0 / 50 g
0%
Soluble Fiber
1 g
Insoluble Fiber
3 g
Sugar Alcohols
0 g
Xylitol
0 g
Sorbitol
0 g
Other Carbohydrates
0 g
Fat
Total Fat
0 / 78 g
0%
Monounsaturated
0 / 31 g
0%
Polyunsaturated
0 / 23 g
0%
Saturated
0 / 23 g
0%
Trans
0 g
Cholesterol
0 / 300 g
0%
Omega 3
0 / 5 g
0%
Omega 6
0 / 19 g
1%
Omega 9
0 g
Protein
Protein
1 / 80 g
1%
Amino Acids
Histidine
0 / 3 g
1%
Isoleucine
0 / 2 g
5%
Leucine
0 / 3 g
3%
Lysine
0 / 2 g
1%
Methionine
0 / 1 g
2%
Phenylalanine
0 / 2 g
3%
Threonine
0 / 1 g
15%
Tryptophan
0 / 0 g
3%
Valine
0 / 2 g
1%
Arginine
0 g
Cysteine
0 g
Cystine
0 g
Tyrosine
0 g
Alanine
0 g
Aspartic Acid
0 g
Glutamic Acid
0 g
Glycine
0 g
Proline
0 g
Serine
0 g
Vitamins
Thiamine, B1
0 / 1 mg
6%
Riboflavin, B2
0 / 1 mg
5%
Niacin, B3
1 / 15 mg
7%
Pantothenic Acid, B5
0 / 5 mg
6%
Pyridoxine, B6
0 / 1 mg
12%
Biotin, B7
3 / 30 mcg
11%
Cobalamin, B12
0 / 2 mcg
0%
Folate
21 / 400 mcg
5%
Vitamin A
919 / 800 mcg
115%
Vitamin C
7 / 83 mg
8%
Vitamin D
0 / 15 mcg
0%
Vitamin E
1 / 15 mg
5%
Vitamin K
15 / 105 mcg
14%
Minerals
Calcium
36 / 1k mg
4%
Copper
0 / 1 mg
6%
Iron
0 / 13 mg
3%
Magnesium
13 / 370 mg
4%
Manganese
0 / 2 mg
8%
Phosphorous
39 / 700 mg
6%
Potassium
352 / 3k mg
12%
Selenium
0 / 55 mcg
1%
Sodium
76 / 2.3k mg
3%
Zinc
0 / 10 mg
3%
Chromium
3 / 30 mcg
8%
Molybdenum
2 / 45 mcg
4%
Iodine
0 / 150 mcg
0%
Chlorine
0 / 2.3k mg
0%
Other
Ethyl Alcohol
0 g
Water
97 g
Caffeine
0 mg
Choline
10 mg
Taurine
0 mg

References

Data on this page was sourced from a number of official governmental and non-governmental sources, including:

  1. 1.Carrots, mature, raw. USDA Foundational Foods. FDC ID 2258586.
  2. 2.Carrots, raw. USDA Standard Reference, Legacy. Food ID 170393.
  3. 3.Carrot, raw. Canadian Nutrient File. Food ID 2380.
  4. 4.Carrot, raw. Frida. Public Food Key 606.
  5. 5.Carrot, mature, peeled, fresh, raw. Australian Nutrient Database. Public Food Key F002276.

Disclaimer & Important Notices

1. Informational Purposes Only: All nutritional information provided by OpenNutrition is for general informational purposes only. Our data is explicitly not intended to replace professional medical, nutritional, or dietary advice.

2. Accuracy & Reliability: We strive to ensure accuracy and quality using authoritative sources and AI-based validation; however, we make no guarantees regarding completeness, accuracy, or timeliness. Always confirm nutritional data independently when accuracy is critical.

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