Carrots vs Spices
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Spices, pepper, red or cayenne is higher in more vitamins & minerals
Calories (kcal)
Carrots 37
Spices 318
Protein (g)
Carrots 0.580
Spices 12.0
Carbs (g)
Carrots 7.73
Spices 56.6
Fat (g)
Carrots 0.680
Spices 17.3
Fiber (g)
Carrots 3.30
Spices 27.2
Quick answers
Which has more protein?
Spices, pepper, red or cayenne — 12.0g vs 0.580g per 100g.
Which has fewer calories?
Carrots, frozen, cooked, boiled, drained, without salt — 37 vs 318 kcal per 100g.
Which is more nutrient-dense?
Spices, pepper, red or cayenne scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Carrots | Spices | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 37 kcal | 318 kcal | -88% |
| Macronutrients | |||
| Water | 90.3 g | 8.05 g | +1022% |
| Protein | 0.580 g | 12.0 g | -95% |
| Total lipid (fat) | 0.680 g | 17.3 g | -96% |
| Carbohydrate, by difference | 7.73 g | 56.6 g | -86% |
| Fiber, total dietary | 3.30 g | 27.2 g | -88% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.120 g | 3.26 g | -96% |
| Fatty acids, total monounsaturated | 0.031 g | 2.75 g | -99% |
| Fatty acids, total trans | 0 g | — | |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 2.30 mg | 76.4 mg | -97% |
| Thiamin (Vitamin B1) | 0.030 mg | 0.328 mg | -91% |
| Riboflavin (Vitamin B2) | 0.037 mg | 0.919 mg | -96% |
| Niacin (Vitamin B3) | 0.416 mg | 8.70 mg | -95% |
| Pantothenic acid (Vitamin B5) | 0.174 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.084 mg | 2.45 mg | -97% |
| Biotin (Vitamin B7) | 11.0 ug | 106 ug | -90% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 8.60 mg | 51.5 mg | -83% |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | 846 ug | 2081 ug | -59% |
| Carotene, beta | 8199 ug | 21840 ug | -62% |
| Carotene, alpha | 3716 ug | 0 ug | |
| Vitamin E (alpha-tocopherol) | 1.01 mg | 29.8 mg | -97% |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Minerals | |||
| Calcium, Ca | 35.0 mg | 148 mg | -76% |
| Iron, Fe | 0.530 mg | 7.80 mg | -93% |
| Magnesium, Mg | 11.0 mg | 152 mg | -93% |
| Phosphorus, P | 31.0 mg | 293 mg | -89% |
| Potassium, K | 192 mg | 2014 mg | -90% |
| Sodium, Na | 59.0 mg | 30.0 mg | +97% |
| Zinc, Zn | 0.350 mg | 2.48 mg | -86% |
| Copper, Cu | 0.082 mg | 0.373 mg | -78% |
| Manganese, Mn | 0.167 mg | 2.00 mg | -92% |
| Selenium, Se | 0.600 ug | 8.80 ug | -93% |
| Other Nutrients | |||
| Energy | 155 kj | 1331 kj | -88% |
| Ash | 0.690 g | 6.04 g | -89% |
| Total Sugars | 4.08 g | 10.3 g | -61% |
| Sucrose | 3.44 g | — | |
| Glucose | 0.360 g | — | |
| Fructose | 0.280 g | — | |
| Lactose | 0 g | — | |
| Maltose | 0 g | — | |
| Galactose | 0 g | — | |
| Starch | 0.310 g | — | |
| Folic acid (Vitamin B9 — synthetic) | 11.0 ug | 106 ug | -90% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 11.0 ug | 106 ug | -90% |
| Betaine | 0.100 mg | — | |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | 199 ug | 6252 ug | -97% |
| Vitamin A, IU | 16928 IU | 41610 IU | -59% |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 676 ug | 13157 ug | -95% |
| Vitamin E, added | 0 mg | 0 mg | = |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | 13.6 ug | 80.3 ug | -83% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | — | |
| SFA 4:0 (Butyric acid) | 0 g | 0 g | = |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0 g | 0 g | = |
| SFA 10:0 (Capric acid) | 0 g | 0.030 g | -100% |
| SFA 12:0 (Lauric acid) | 0.006 g | 0.030 g | -80% |
| SFA 14:0 (Myristic acid) | 0.006 g | 0.090 g | -93% |
| SFA 15:0 (Pentadecanoic acid) | 0 g | — | |
| SFA 16:0 (Palmitic acid) | 0.101 g | 2.36 g | -96% |
| SFA 18:0 (Stearic acid) | 0.006 g | 0.490 g | -99% |
| SFA 20:0 (Arachidic acid) | 0 g | — | |
| SFA 22:0 (Behenic acid) | 0 g | — | |
| SFA 24:0 (Lignoceric acid) | 0 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.006 g | 0.240 g | -97% |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.025 g | 2.51 g | -99% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0 g | 0 g | = |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | 0 g | = |
| Fatty acids, total polyunsaturated | 0.334 g | 8.37 g | -96% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.289 g | 7.71 g | -96% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.044 g | 0.660 g | -93% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | 0 g | = |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0 g | = |
| Phytosterols | — | 83.0 mg | |
| Tryptophan (EAA) | 0.007 g | — | |
| Threonine (EAA) | 0.119 g | — | |
| Isoleucine (EAA, BCAA) | 0.048 g | — | |
| Leucine (EAA, BCAA) | 0.063 g | — | |
| Lysine (EAA) | 0.063 g | — | |
| Methionine (EAA) | 0.013 g | — | |
| Cystine (conditionally essential) | 0.051 g | — | |
| Phenylalanine (EAA) | 0.038 g | — | |
| Tyrosine (conditionally essential) | 0.026 g | — | |
| Valine (EAA, BCAA) | 0.043 g | — | |
| Arginine (conditionally essential) | 0.057 g | — | |
| Histidine (EAA) | 0.025 g | — | |
| Alanine | 0.070 g | — | |
| Aspartic acid | 0.118 g | — | |
| Glutamic acid | 0.228 g | — | |
| Glycine (conditionally essential) | 0.029 g | — | |
| Proline (conditionally essential) | 0.034 g | — | |
| Serine | 0.034 g | — | |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | 0 mg | 0 mg | = |
| Theobromine | 0 mg | 0 mg | = |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Carrots, frozen, cooked, boiled, drained, without salt nutrition facts Spices, pepper, red or cayenne nutrition facts Compare other foods →
Dig deeper — biggest differences
Vitamin C, total ascorbic acid -97% in Carrots, frozen, cooked, boiled, drained, without salt Vitamin B-6 — Pyridoxine -97% in Carrots, frozen, cooked, boiled, drained, without salt Vitamin E (alpha-tocopherol) -97% in Carrots, frozen, cooked, boiled, drained, without salt Sodium, Na +97% in Carrots, frozen, cooked, boiled, drained, without salt
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