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Low calorie, high fiber, rich in vitamin A
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
41
KCAL / 100G
Carbs
9.6g
· 88%
Protein
0.9g
· 8%
Fat
0.2g
· 4%
Fiber
2.8g
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
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
0.04g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.06g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Both can fit a healthy diet, but they offer different benefits: raw carrot is crunchy and convenient, while light cooking can make beta-carotene easier for the body to use. Eating it both ways is a practical approach.
Overcooking can reduce some heat-sensitive vitamins, especially with lots of water. However, carrot still retains useful carotenoids, and steaming or roasting usually preserves quality better than prolonged boiling.
Pairing carrot with a source of fat, such as olive oil, yogurt, tahini, or nuts, can help your body absorb fat-soluble carotenoids more effectively. That is one reason carrot works well in balanced meals rather than only on its own.
Whole carrot is usually more filling because its fiber structure stays intact. Juice can be convenient, but it is easier to drink quickly and may provide less satiety than eating the carrot itself.
Peeled or cut carrots usually keep for a few days in the refrigerator when stored in a sealed container. Whole carrots generally stay fresh longer and are less likely to dry out.
Yes, carrots freeze well. For better texture and color, they are usually blanched first; after thawing they may be softer, but they still work well in soups, stews, and purees.
Older or poorly stored carrots can lose moisture and develop a tougher, woodier texture. Fresh carrots that feel firm and look smooth are usually sweeter and more pleasant to eat.
They can work at either time, depending on the rest of the snack or meal. On their own they may be too light for some people, so pairing them with protein or a more substantial food can make them more satisfying.
No, eating carrots at night does not automatically cause weight gain. Overall eating pattern, portion size, and total intake matter far more than the clock.
People who eat very large amounts of carrots regularly may notice temporary yellow-orange skin discoloration from excess carotenoids. Anyone making major diet changes while managing a medical condition should also check with a healthcare professional.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.