35 %
Vitamin A contributes to the normal function of the immune system, to the maintenance of normal vision and to the maintenance of normal skin.
How many calories are in canned young carrots?
16kcal
in an 80 g portion
20 kcal per 100 g.
Source: UK CoFID 2021, record 13-565. Checked 5 October 2026.
0.24 gFat
0.4 gProtein
2.1 gFibre
35 %Daily vitamin A
What’s in an 80 g portion
More than half of a portion is water. The rest is 3.4 g carbohydrate and 2.1 g fibre.
- 0.24 gFat
- 0.4 gProtein
- 3.4 gCarbohydrate
- 2.1 gFibre
- 73.5 gWater
- 0.4 gMinerals and the rest
Below average for vegetables
Young carrots are 20 kcal per 100 g. The 240 vegetables in this database average 59.9.
Young carrots20
Vegetables average59.9
Low in sugar
3.7 g of sugars per 100 g; the UK “low sugars” line is 5 g.
Sugars, per portion3 g
Vitamins and minerals in young carrots
One of the 21 recorded reach the “high in” level. Vitamin A leads.
Only a trace
- Sodium
None recorded
- Vitamin D
- Vitamin B12
Show all 21 with amounts
Vitamin A0.276 mg, 35 %
Potassium88 mg, 4.4 %
Vitamin E0.51 mg, 4.3 %
Vitamin B60.06 mg, 4 %
Manganese0.08 mg, 4 %
Iron0.48 mg, 3.4 %
Folate0.0064 mg, 3.2 %
Copper0.03 mg, 3.2 %
Calcium20 mg, 2.5 %
Phosphorus11.2 mg, 1.6 %
Niacin (vitamin B3)0.24 mg, 1.5 %
Selenium0.0008 mg, 1.5 %
Pantothenic acid (vitamin B5)0.08 mg, 1.3 %
Riboflavin (vitamin B2)0.02 mg, 1.1 %
Magnesium4 mg, 1.1 %
Vitamin C0.8 mg, 1 %
Zinc0.08 mg, 0.8 %
Thiamin (vitamin B1)0.01 mg, 0.7 %
Biotin0.00032 mg, 0.6 %
Vitamin Dnone recorded
Vitamin B12none recorded
Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.
What young carrots don’t give you. And where to find it.
No recorded vitamin D, and only 1 % of the zinc reference intake and 1.3 % of the vitamin C reference intake per 100 g.
Vitamin D
0mgin young carrots
Find it inBloater, grilled500 % per 100 g
Zinc
1%in young carrots, per 100 g
Find it inOysters, raw592 % per 100 g
Vitamin C
1.3%in young carrots, per 100 g
Find it inCherries, West Indian2150 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
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Young carrots against other vegetables
Per 100 g, courgette (dried) have the most vitamin A in this comparison, followed by spring greens (raw) and young carrots.
0.582mg
0.438mg
0.345mg
0.285mg
0.26mg
0.097mg
Courgette, dried+0.237 mg
Spring greens, raw+0.093 mg
Carrots, young, canned in water, re-heated, drainedthis page
Amaranth leaves, raw−0.06 mg
Spinach, baby, raw−0.085 mg
Pepper, capsicum, red, raw−0.248 mg
All values per 100 g, from the same dataset. Differences are against young carrots.
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Questions about young carrots
Four questions chosen by the facts above, so every food answers differently.
How many calories are in a portion of young carrots?
A typical portion (80 g, one of your five a day) gives 16 kcal. Per 100 g the figure is 20 kcal.
Is young carrots high in vitamin A?
Yes. Carrots, young, canned in water, re-heated, drained have 0.345 mg vitamin A per 100 g, 43 % of the NRV, above the 30 % threshold for a “high in” claim.
Does cooking change the vitamin C in young carrots?
Yes. Per 100 g, vitamin C goes from 4 mg raw to 1 mg canned. Part of that is the vitamin or mineral itself changing, part is the change in water content.
Which vitamins and minerals do young carrots have most of?
By share of the daily reference intake: vitamin A (0.345 mg, 43 %), potassium (110 mg, 5.5 %) and vitamin E (0.64 mg, 5.3 %) per 100 g.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 13-565, Carrots, young, canned in water, re-heated, drained, published by Public Health England under the Open Government Licence v3.0. Main data references: LGC, Canned and other processed vegetable products survey, 1985; and industry data, 2013. Carotenoids from LGC 'Determination of cis carotenoids in foodstuffs' 1997. Values are per 100 g of the edible part; a portion is 80 g, one of your five a day, the usual UK portion for vegetables. Edible proportion: 61 % of the weight as bought is eaten. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 240 vegetables kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Carrot). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.
More vegetables
From the same group, with calories per 100 g, and the foods with the most vitamin A.
More vegetables
- Courgette, dried280 kcal
- Lettuce, average, raw11 kcal
- Onions, raw35 kcal
- Plantain, ripe, fried267 kcal
- Swede, boiled26 kcal
- Yam, boiled118 kcal
- All 240 vegetables
Most vitamin A
- Seaweed, nori, dried, raw2.48 mg
- Carrots, old, raw1.96 mg
- Carrots, old, microwaved1.89 mg
- Liver, calf, fried25.2 mg
- Liver, pig, stewed22.6 mg
- Liver, lamb, fried19.7 mg
- Vitamin A guide