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Contains anthocyanins and beta-carotene
In season: Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (chopped) of Cooked Purple Carrot (156 g) has 55 calories. That works out to 35 calories per 100 g. It contains 12.8 g of carbs, 1.2 g of protein, 0.3 g of fat and 4.7 g of fiber. Its 1329.1 µg of Vitamin A covers 148% of the Daily Value. Its glycemic index is 39 (low), so it raises blood sugar slowly.
Selected: 1 cup (chopped) · 156 g
55
KCAL / 156G
Carbs
12.8g
· 5% DV
Protein
1.2g
· 2% DV
Fat
0.3g
· 0% DV
Fiber
4.7g
· 17% 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%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 55 kcal | |
| Total fat | 0.3 g | 0% |
| Saturated fat | 0.05 g | 0% |
| Trans fat | 0 g | |
| Sodium | 90 mg | 4% |
| Total carbohydrate | 12.8 g | 5% |
| Fiber | 4.7 g | 17% |
| Protein | 1.2 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (chopped) | 156 g | 55 kcal |
| 1 piece (small) | 45 g | 16 kcal |
| 1 piece (medium) | 72 g | 25 kcal |
| ½ cup (chopped) | 78 g | 27 kcal |
| 100 g | 100 g | 35 kcal |
| 1 piece (large) | 100 g | 35 kcal |
| 1 serving (small) | 100 g | 35 kcal |
| 1 piece (jumbo) | 150 g | 53 kcal |
| 1 serving (medium) | 180 g | 63 kcal |
| 1 serving (large) | 250 g | 88 kcal |
Calculated from 35 calories per 100 g.
Steam purple carrots or roast them rather than boiling them in plenty of water. Their water-soluble purple pigments can leach into boiling water, so using less water or keeping the pieces large helps the cooked carrots retain more color.
Cooked purple carrot releases some of its water-soluble anthocyanin pigments into the water. The colored liquid is normal and can be used in soups or sauces, though it may tint other ingredients.
Cooked purple carrot is often earthy and sweet, much like cooked orange carrot, but the balance varies by variety. Some purple carrots have a more pronounced earthy or peppery note, so taste one before seasoning a dish.
Yes, cooked purple carrot can replace cooked orange carrot in a cake, but it may tint the batter and change the finished color. Its sweetness is similar, so use the same amount and expect a different appearance.
No, peeling purple carrots before cooking is optional. Scrub them thoroughly under running water and remove any damaged areas; leaving the skin on can help the carrots hold their shape and color during cooking.
Steaming is usually better if you want cooked purple carrot to keep its color and firmer texture. Boiling works well for mash or soup, but some purple pigment leaches into the cooking water.
Cooked purple carrot keeps for about 3–4 days in a covered container in the refrigerator. Refrigerate it promptly after cooking, and discard it if it develops an off smell, a slimy surface, or mold.
Yes, cooked purple carrot can be frozen in an airtight container once it has cooled. Its texture may be softer after thawing, so frozen portions work especially well in soups, purées, and cooked dishes.
Some anthocyanins in cooked purple carrot can break down with heat, and more may move into boiling water. Steaming or roasting generally limits contact with water compared with a long boil.
Cooked purple carrot works in soups, salads, grain bowls, and dips. It pairs well with citrus, herbs, and yogurt-based sauces; add it near the end when you want to keep its color from tinting the whole dish.
Vitamins
Vitamin A
1329.12µg · 148% DV
Vitamin K
20.59µg · 17% DV
B6
0.22mg · 13% DV
B5
0.39mg · 8% DV
Minerals
Potassium ⭐
367mg · 11% DV
Manganese
0.23mg · 10% DV
Copper
0.08mg · 9% DV
Phosphorus
47mg · 7% DV
Sodium
90mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 55 calories in 1 cup (chopped) (156 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.
Cooked Purple Carrot is a purple-skinned carrot, often purple through the flesh as well, that has been boiled, steamed or otherwise cooked until tender. Purple carrots are grown in several regions and have a long history in parts of the Middle East and Asia. In Turkey, they are especially associated with Çukurova and Adana, where they are used to make şalgam; cooked carrots also work well in salads, soups and vegetable sides.
Cooking brings out their gentle sweetness and makes the texture soft and yielding. Serve them warm with olive oil and lemon, or cool them for a salad. They provide fibre, while their purple colour comes from anthocyanins and they also contain beta-carotene. For a lighter side, steam or boil them and season simply rather than adding a rich sauce.
Very 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.
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
0.05g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.14g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.