Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →🥕
Source of fiber and beta-carotene
In season: Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
100 g of Braised carrots has 35 calories. It contains 8.2 g of carbs, 0.8 g of protein, 0.2 g of fat and 3 g of fiber. Its 852 µg of Vitamin A covers 95% of the Daily Value. Its glycemic index is 39 (low), so it raises blood sugar slowly.
Boiled carrots are simply carrots cooked in water until tender. This familiar preparation lets the vegetable’s natural sweetness come through, and it works as an easy side dish or as an ingredient in soups, salads and other home cooking.
The texture can range from tender with a little bite to soft enough to mash, depending on how long you cook them. Serve them alongside roast or grilled dishes, toss them with herbs and lemon, or add them to a warm grain bowl. Boiled carrots are low in fat and provide fibre and beta-carotene; a 100 g serving has 3 g of fibre. For a lighter side, season with herbs and citrus rather than a rich sauce.
Selected: 100 g
35
KCAL / 100G
Carbs
8.2g
· 3% DV
Protein
0.8g
· 2% DV
Fat
0.2g
· 0% DV
Fiber
3g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 87% · Protein 8% · Fat 5%
Vitamins
Vitamin A
852µg · 95% DV
Vitamin K
13.2µg · 11% DV
B6
0.14mg · 8% DV
B5
0.27mg · 5% DV
Minerals
Potassium ⭐
235mg · 7% DV
Phosphorus
30mg · 4% DV
Calcium
30mg · 3% DV
Sodium
58mg · 3% DV
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 35 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.03g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.09g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
Cook the carrots until a fork enters easily, then take them off the heat rather than leaving them in hot water. Cut pieces to a similar size so they finish together, and check smaller pieces first because they soften faster.
Cutting braised carrots into evenly sized pieces helps them cook at the same rate and usually shortens the cooking time. You can cook small carrots whole, but large whole carrots take longer to soften through the centre.
Yes, you can cook braised carrots with the skin on if you scrub them thoroughly under running water first. Peel them if the skin is damaged, rough, or heavily marked; otherwise, peeling is a matter of texture and preference.
Braised carrots can taste watery if they are cooked in a large amount of water and served without seasoning or draining. Use only enough cooking liquid to prepare them, drain them well, and finish with herbs, pepper, or a little butter or olive oil.
No, boiling does not destroy all the beta-carotene in braised carrots. Heat can soften the vegetable and make beta-carotene easier for the body to access, although some nutrients may move into the cooking water.
Yes, the cooking water can add mild vegetable flavour to soup, sauces, or grains. Some water-soluble nutrients may pass into it, so using it in another dish is a practical way to avoid pouring that liquid away.
Braised carrots keep for about 3–4 days in a covered container in the refrigerator. Refrigerate them promptly after cooking, and discard them if they develop an unpleasant smell, a slimy texture, or visible mould.
Yes, braised carrots can be frozen once they have cooled. Store them in an airtight, freezer-safe container; their texture may become softer after thawing, so they work especially well in soups, purées, and cooked dishes.
Yes, plain braised carrots are generally safe for dogs in small pieces once they have cooled. Avoid adding salt, butter, garlic, onion, or other seasonings, and cut the carrots to a size that is easy for your dog to chew.
Yes, cooled braised carrots work well in carrot salad. Grate or dice them and mix with yogurt and garlic for a creamy side, or use lemon juice and herbs for a lighter dressing; add dressing shortly before serving.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.