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Low calorie, source of fiber and vitamin C, eaten fresh
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Huvic (raw) (60 g) has 11 calories. That works out to 18 calories per 100 g. It contains 1.8 g of carbs, 0.7 g of protein, 0.1 g of fat and 1.1 g of fiber. Its 72 µg of Vitamin K covers 60% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 60 g
11
KCAL / 60G
Carbs
1.8g
· 1% DV
Protein
0.7g
· 1% DV
Fat
0.1g
· 0% DV
Fiber
1.1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 66% · Protein 26% · Fat 8%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 11 kcal | |
| Total fat | 0.1 g | 0% |
| Saturated fat | 0.02 g | 0% |
| Trans fat | 0 g | |
| Sodium | 6 mg | 0% |
| Total carbohydrate | 1.8 g | 1% |
| Fiber | 1.1 g | 4% |
| Protein | 0.7 g | 1% |
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) | 60 g | 11 kcal |
| 1 cup (chopped) | 30 g | 5 kcal |
| 1 cup (small) | 35 g | 6 kcal |
| 1 cup (shredded) | 40 g | 7 kcal |
| 1 serving (medium) | 50 g | 9 kcal |
| 1 piece (half) | 60 g | 11 kcal |
| 1 cup (large) | 80 g | 14 kcal |
| 100 g | 100 g | 18 kcal |
| 1 serving (large) | 100 g | 18 kcal |
| 1 piece (whole) | 120 g | 22 kcal |
Calculated from 18 calories per 100 g.
Yes, most people can eat raw carrots every day as part of a varied diet. Eating very large amounts regularly can turn the skin yellow-orange because of carotene; this is usually harmless and fades after reducing intake.
No, peeling raw carrots is optional. Scrub them well under running water to remove dirt, and peel only if the skin is damaged or you prefer the texture. Washing before cutting also helps keep dirt off the flesh.
Neither form is categorically healthier. Raw carrots keep their crisp texture, while cooking softens them and can make their beta-carotene easier for the body to use. Eating both raw and cooked carrots gives you variety.
Keep raw carrots in the refrigerator’s crisper drawer in a breathable bag or container. Remove leafy tops before storing because they draw moisture from the roots. Discard carrots that become moldy or slimy, and use softened ones promptly.
Yes, but raw carrots often become soft after thawing, so they are better suited to cooked dishes than salads or snacks. For better texture and quality, briefly blanch carrot pieces before freezing them in a sealed container.
No, eating raw carrots will not give you night vision or correct poor eyesight. Their beta-carotene helps the body make vitamin A, which supports normal vision, but extra carrots do not sharpen eyesight when your needs are already met.
Yes, plain raw carrots are generally safe for dogs as an occasional snack. Wash them and cut them into small, manageable pieces to reduce choking risk; avoid seasoning, dips, or carrot preparations containing ingredients unsafe for dogs.
Yes, raw carrots can cause gas or bloating in some people because they contain fiber. Try a smaller portion and chew thoroughly; cooked carrots may be more comfortable if raw vegetables regularly make you feel bloated.
Whole raw carrot is a choking hazard for babies and young children. Serve carrot cooked until soft, or prepare it in an age-appropriate shape and texture; supervise children while they eat and avoid hard chunks.
Store washed, cut carrot sticks in a covered container in the refrigerator, with a little water to keep them crisp. Change the water regularly and dry the sticks before serving; discard them if they become slimy or smell off.
Vitamins
Vitamin K
72µg · 60% DV
Vitamin C
15mg · 17% DV
Vitamin A
132µg · 15% DV
Folate
36µg · 9% DV
Minerals
Potassium ⭐
132mg · 4% DV
Manganese
0.08mg · 3% DV
Calcium
31mg · 3% DV
Phosphorus
18mg · 3% DV
Sodium
6mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 11 calories in 1 cup (medium) (60 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.
Huvic (raw) is a fresh vegetable eaten without cooking. The name does not identify a particular regional preparation, so it can be enjoyed simply sliced, added to a salad or served as a crisp snack. Its mild, fresh character makes it easy to pair with other vegetables and herbs.
Serve it with a squeeze of lemon, alongside a meal, or with a yogurt-based dip. At 18 calories per 100 g, it is a light option that also contributes fibre. For a more filling snack, pair it with hummus or another protein-rich dip; it also works well in a mixed salad when you want extra crunch without a heavy dressing.
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 1
Unprocessed
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
0.02g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.03g
Omega 6:3 ratio 0.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.