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Grilled vegetable, source of fiber and beta-carotene
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 piece (medium) of Grilled Carrot (60 g) has 25 calories. That works out to 41 calories per 100 g. It contains 5.8 g of carbs, 0.5 g of protein, 0.1 g of fat and 1.7 g of fiber. Its 501 µg of Vitamin A covers 56% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Grilled carrot is made by cooking whole or cut carrots over a grill or in a hot grill pan. The high heat leaves browned, lightly charred marks and brings out their natural sweetness, while the inside turns tender. It is a simple way to serve carrots with more depth of flavour than steaming or boiling.
Around the world, it works well as a barbecue side, tucked into salads or grain bowls, or served alongside other grilled vegetables. Grilled carrot provides fibre and beta-carotene, with very little fat. Add lemon and fresh herbs after cooking for a bright finish, or pair it with a yoghurt or tahini dressing.
Selected: 100 g
41
KCAL / 100G
Carbs
9.6g
· 3% DV
Protein
0.9g
· 2% DV
Fat
0.2g
· 0% DV
Fiber
2.8g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 88% · Protein 8% · Fat 4%
Vitamins
Vitamin A
835µg · 93% DV
Vitamin K
13.2µg · 11% DV
B6
0.14mg · 8% DV
Vitamin C
5.9mg · 7% DV
Minerals
Potassium ⭐
320mg · 9% DV
Phosphorus
35mg · 5% DV
Calcium
33mg · 3% DV
Magnesium
12mg · 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 41 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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.04g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.06g
Omega 6:3 ratio 1:1
Below the ideal 4:1 — a good omega balance.
To keep grilled carrots from drying out, coat them lightly with oil and cook them over moderate rather than fierce heat. Turn them as they soften, and move thicker pieces to a cooler part of the grill if their surfaces brown too quickly.
You do not have to peel carrots before grilling. Scrub them well under running water and leave thin, clean skins on; peel carrots if their skins are tough, blemished, or visibly dirty.
Yes, you can grill carrots in foil, especially if you want them to soften without picking up much char. A tightly wrapped foil packet steams them more than it grills them, so open it near the end if you want browned edges.
Grilled carrots can mark before their centers soften when the grill is too hot or the pieces are too thick. Cut them lengthwise, lower the heat, and keep cooking until a fork slides into the thickest part easily.
Yes, larger carrot halves can go directly on a clean, oiled barbecue grate. Arrange them across the bars so they are less likely to roll through, and use a grill basket for small pieces or thin carrots.
Cumin, coriander, black pepper, and fresh herbs all suit grilled carrots. Add acidic ingredients such as lemon juice after cooking, and brush on sugary glazes near the end so they do not scorch over the fire.
Yes, you can grill carrots ahead and refrigerate them in a covered container once they have cooled. Serve them chilled in a salad or reheat them gently in a skillet; a fresh squeeze of lemon can brighten their flavor.
Grilled carrots can be frozen, but thawed pieces are usually softer and less firm than freshly grilled ones. Freeze them in a sealed container and use them in soups, stews, or blended dips rather than expecting the original texture.
Yes, grilled carrots work well in salads because their smoky sweetness pairs with leafy greens, lentils, grains, and tangy dressings. Let them cool before adding them so they do not wilt delicate leaves.
Yes, honey can add a sweet glaze to grilled carrots, but it burns quickly over direct heat. Brush it on only after the carrots have started to soften, then turn them briefly to coat without scorching.
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Nutrition data compiled from USDA FoodData Central and scientific sources.