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Raw, grated carrot; rich in vitamin A, fiber, and antioxidants.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Grated raw carrot (90 g) has 37 calories. That works out to 41 calories per 100 g. It contains 8.6 g of carbs, 0.8 g of protein, 0.2 g of fat and 2.5 g of fiber. Its 751.5 µg of Vitamin A covers 84% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 90 g
37
KCAL / 90G
Carbs
8.6g
· 3% DV
Protein
0.8g
· 2% DV
Fat
0.2g
· 0% DV
Fiber
2.5g
· 9% 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 | 37 kcal | |
| Total fat | 0.2 g | 0% |
| Saturated fat | 0.03 g | 0% |
| Trans fat | 0 g | |
| Sodium | 62 mg | 3% |
| Total carbohydrate | 8.6 g | 3% |
| Fiber | 2.5 g | 9% |
| Protein | 0.8 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 (medium) | 90 g | 37 kcal |
| 1 tablespoon (medium) | 10 g | 4 kcal |
| ½ cup (small) | 45 g | 18 kcal |
| 1 piece (medium) | 60 g | 25 kcal |
| 1 cup (thin) | 60 g | 25 kcal |
| 1 serving (medium) | 80 g | 33 kcal |
| 100 g | 100 g | 41 kcal |
| 1 cup (thick) | 120 g | 49 kcal |
| 2 cup (large) | 180 g | 74 kcal |
| 1 pack (large) | 200 g | 82 kcal |
Calculated from 41 calories per 100 g.
Grated raw carrot usually keeps for a few days in a covered container in the refrigerator. Refrigerate it promptly, and discard it if it develops a sour smell, a slimy surface, or other signs of spoilage.
No, you do not have to peel grated raw carrot. Scrub and rinse the carrot well under running water before grating; peel it if the skin is damaged or dirt remains after washing.
Yes, grated raw carrot can be frozen, but it will soften and release water when thawed. Use thawed carrot in cooked dishes such as soups, muffins, or casseroles rather than in a crisp salad.
Grated raw carrot releases moisture, and salt draws out even more water. For a crunchier salad, add salt and dressing just before serving instead of letting the salted carrot sit.
No, grating raw carrot does not destroy its nutrients. Cutting exposes more surface to air, so the carrot may dry out over time; for the freshest texture, grate it shortly before eating.
Yes, most people can include grated raw carrot in their daily meals. Varying your vegetables helps provide a broader mix of nutrients, and very large amounts of carrot over time can turn skin yellow-orange.
No, grated raw carrot is ready to eat after it has been thoroughly washed. You can add it directly to salads, sandwiches, or slaws, or cook it into dishes if you prefer a softer texture.
No, grated raw carrot cannot correct poor eyesight or replace glasses. Its beta-carotene can be converted into vitamin A, which supports normal vision, but eating extra carrot will not give you superhuman sight.
Grated raw carrot is not likely to cause a sharp blood-sugar rise for most people; it contains fiber and has a low glycemic index. If you have diabetes, consider your portion and how you pair it with other foods.
Yes, eating a very large amount of carrot can make stool look orange because of its natural pigments. The color should return to normal after reducing your intake; persistent color changes or other symptoms warrant medical advice.
Vitamins
Vitamin A
751.5µg · 84% DV
Vitamin K
11.88µg · 10% DV
B6
0.12mg · 7% DV
Vitamin C
5.31mg · 6% DV
Minerals
Potassium ⭐
288mg · 8% DV
Manganese
0.13mg · 6% DV
Phosphorus
32mg · 5% DV
Copper
0.04mg · 4% DV
Sodium
62mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 37 calories in 1 cup (medium) (90 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.
Grated raw carrot is fresh carrot shredded into fine or coarse strands, usually after washing or peeling. It keeps its crisp bite and naturally sweet flavour, and is easy to add to salads, slaws and sandwiches. In Turkey, grated carrot may be served with lemon and olive oil as a simple side, or mixed into a yoghurt-based dish; elsewhere, it is also common in packed lunches and as a quick snack.
It is a light vegetable with fibre and plenty of water, and provides beta-carotene, which the body can convert to vitamin A. Pair it with leafy greens, beans or a protein-rich dish to make a more substantial meal. Dress it shortly before serving to keep the strands fresh and crisp.
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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.03g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.11g
Omega 6:3 ratio 1:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.