Nutrition By Ingredient for Carrot Salad
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This chart shows the nutrition content* breakdown by ingredient.Original recipe serves 4.
| Ingredients
Per serving | Calories | Total Fat (g) | Cholesterol (mg) | Total Sugars (g) | Carbohydrates (g) | Fiber (g) | Protein (g) | Sodium (mg) |
|---|---|---|---|---|---|---|---|---|
| carrots (108 g) | 44.28 | 0.26 | 0 | 5.12 | 10.35 | 3.02 | 1 | 74.52 |
| chives (21.26 g) | 6.38 | 0.16 | 0 | 0.39 | 0.92 | 0.53 | 0.7 | 0.64 |
| pecans (13.63 g) | 94.15 | 9.81 | 0 | 0.54 | 1.89 | 1.31 | 1.25 | 0 |
| canola oil (13.63 g) | 120.45 | 13.63 | 0 | 0 | 0 | 0 | 0 | 0 |
| white vinegar (14.88 g) | 2.68 | 0 | 0 | 0.01 | 0.01 | 0 | 0 | 0.3 |
| salt (1.13 g) | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 436.03 |
| brown sugar (6.88 g) | 25.92 | 0 | 0 | 6.61 | 6.69 | 0 | 0 | 2.68 |
| garlic (1.5 g) | 2.24 | 0.01 | 0 | 0.02 | 0.5 | 0.03 | 0.1 | 0.26 |
| Total: | 296.1 | 23.87 | 0 | 12.69 | 20.36 | 4.89 | 3.05 | 514.43 |
The canola oil contributes the most calories in this recipe.
The canola oil contributes the most fat in this recipe.
The salt contributes the most sodium in this recipe.
The carrots contributes the most carbohydrates in this recipe.
*Nutrient content is an estimate using data provided by The US Department of Agriculture. Actual content may vary.
N/A indicates that we cannot determine the nutritional content for this ingredient in this recipe.