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Provides fiber, beta-carotene, and anthocyanin antioxidants
In season: Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Grilled purple carrot has 35 calories. It contains 8.2 g of carbs, 0.8 g of protein, 0.2 g of fat and 2.8 g of fiber. Its 730 µg of Vitamin A covers 81% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Selected: 100 g
35
KCAL / 100G
Carbs
8.2g
· 3% DV
Protein
0.8g
· 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 87% · Protein 8% · Fat 5%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 35 kcal | |
| Total fat | 0.2 g | 0% |
| Saturated fat | 0.03 g | 0% |
| Trans fat | 0 g | |
| Sodium | 58 mg | 3% |
| Total carbohydrate | 8.2 g | 3% |
| Fiber | 2.8 g | 10% |
| 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 serving (medium) | 100 g | 35 kcal |
| 1 piece (small) | 45 g | 16 kcal |
| 1 piece (medium) | 65 g | 23 kcal |
| 1 piece (large) | 90 g | 32 kcal |
| 100 g | 100 g | 35 kcal |
| 1 cup (diced) | 110 g | 39 kcal |
| 1 piece (jumbo) | 130 g | 46 kcal |
| 1 cup (chopped) | 130 g | 46 kcal |
| 1 serving (large) | 180 g | 63 kcal |
Calculated from 35 calories per 100 g.
To grill purple carrots, scrub them clean and cut them lengthwise so the pieces cook evenly. Toss with a little oil and seasoning, then grill over medium-high heat, turning until tender with browned spots.
Grilled purple carrots are usually sweet and earthy, with a smoky edge from browning. Purple varieties can taste slightly more peppery than orange carrots, though the variety and how deeply you char them make a noticeable difference.
Grilled purple carrots may darken or lose some vividness because their purple anthocyanin pigments respond to heat. They do not necessarily turn orange; some varieties naturally have an orange or yellow center even before cooking.
No, you do not have to peel purple carrots before grilling. Scrub them thoroughly under running water and trim the ends; peel them only if the skin is tough, damaged, or unappealing to you.
Cumin, coriander, black pepper, and a little oil complement grilled purple carrots without masking their sweetness. Finish with lemon, fresh herbs, or a yogurt or tahini sauce after grilling for a brighter, more balanced flavor.
Yes, grilled purple carrots provide fiber, beta-carotene, and anthocyanin antioxidants. Grilling adds flavor without requiring a heavy sauce, but adding lots of oil or sugary glaze can make the finished side dish less light.
Yes, purple carrot skin is edible once the carrots have been washed well. Leaving it on saves preparation time and keeps the colorful exterior intact; scrub away soil, especially around the stem end and any creases.
Store leftover grilled purple carrots in a sealed container in the refrigerator and use them within three to four days. Reheat them in a skillet or oven, or serve them chilled in a grain bowl or salad.
Grilled purple carrots pair well with roast chicken, fish, lentils, or other grilled vegetables. A tangy yogurt sauce or tahini dressing works particularly well because its creamy, tart flavor contrasts with the carrots’ smoky sweetness.
Yes, small purple carrots can be grilled whole, while thicker ones cook more evenly when split lengthwise. Keep pieces similar in size and turn them as they brown; whole carrots take longer to become tender than cut pieces.
Vitamins
Vitamin A
730µg · 81% DV
Vitamin K
12.5µg · 10% DV
B6
0.14mg · 8% DV
B3
1mg · 6% DV
Minerals
Potassium ⭐
255mg · 8% DV
Manganese
0.14mg · 6% DV
Copper
0.05mg · 6% DV
Phosphorus
29mg · 4% DV
Sodium
58mg · 3% DV
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.
Grilled purple carrot is made by cooking purple carrot roots over a grill or flame until tender, often with a little oil and seasoning. Purple carrots are older cultivated varieties, associated with Central and Southwest Asia, and are now grown in many regions alongside the familiar orange type.
Grilling brings out their sweetness, while the edges can take on a light smoky char. They work as a warm side, chopped into salads, or served with a dip; in Turkey, they can also sit comfortably among meze. They provide fibre and beta-carotene, and their purple colour comes from anthocyanins. For a lighter serving, use just a little oil and pair them with lemon, herbs or a yogurt-based sauce.
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
0.03g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.09g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.