1 serving (100 grams) contains 35 calories, 0.8 grams of protein, 0.2 grams of fat, and 8.0 grams of carbohydrates.
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Nutrition Information
Calories |
83.3 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.5 g | 0% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 714.3 mg | 31% | |
| Total Carbohydrates | 19.0 g | 6% | |
| Dietary Fiber | 6.7 g | 23% | |
| Sugars | 10.7 g | ||
| protein | 1.9 g | 3% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 78.6 mg | 6% | |
| 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 Carrots cooked in beef broth with the peel
Carrots cooked in beef broth with the peel is a flavorful dish that combines the natural sweetness of carrots with the savory richness of beef stock. Keeping the peel intact preserves the vegetable’s fiber content and adds texture, while boiling them in broth infuses a deeper, meaty taste. This dish is commonly associated with comfort food traditions and can be found in a variety of cuisines, particularly those that emphasize rustic, hearty meals, such as French or American southern cooking. Nutritionally, carrots are a good source of beta-carotene, which converts to vitamin A in the body, along with vitamin K, potassium, and antioxidants. Cooking them in beef broth adds protein and minerals but also increases sodium levels depending on the broth used. For a healthier option, low-sodium or homemade broth can be substituted. Overall, this simple dish balances plant-based nutrients with the appetizing depth of a meat-based stock.
