1 serving (100 grams) contains 35 calories, 0.8 grams of protein, 0.2 grams of fat, and 8.2 grams of carbohydrates.
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Nutrition Information
Calories |
83.3 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.5 g | 0% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 138.1 mg | 6% | |
| Total Carbohydrates | 19.5 g | 7% | |
| Dietary Fiber | 7.1 g | 25% | |
| Sugars | 11.2 g | ||
| protein | 1.9 g | 3% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 71.4 mg | 5% | |
| Iron | 0.7 mg | 3% | |
| Potassium | 761.9 mg | 16% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Boiledcarrots and cucumber
Boiled carrots and cucumbers are a simple yet nutritious dish commonly found in global cuisines, particularly in Asian-inspired meals and healthy Western sides. This combination offers a colorful mix of lightly cooked vegetables, preserving much of their natural vitamins and minerals. Carrots are rich in beta-carotene, an antioxidant that your body converts into vitamin A, promoting healthy vision, skin, and immunity. Cucumbers add hydration and essential nutrients like potassium and vitamin K with minimal calories. Boiling these vegetables softens their texture and makes them easier to digest while retaining most of their nutritional value. However, excessive boiling may reduce some water-soluble vitamins, like vitamin C. Typically served plain or lightly seasoned, this dish is low in fat and cholesterol, making it ideal for weight management and heart health. A versatile side, boiled carrots and cucumbers complement a wide variety of main courses while supporting balanced, nutrient-rich eating.
