Ready & Packaged Foods
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Vitamin C, beta-carotene, fiber source
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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.04g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.12g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Both are healthy choices. Cooking can make carrot beta-carotene easier for the body to absorb, while raw carrots provide a crisp, slower-to-eat option.
Steaming, quick sautéing, or using a small amount of water helps preserve flavour and texture. Avoid prolonged boiling in lots of water, which can cause some water-soluble vitamins to leach out.
Beta-carotene in carrots is fat-soluble. Pairing carrots with olive oil, yogurt, tahini, avocado, or nuts can support its absorption.
Regularly eating very large amounts of carrots and other carotenoid-rich foods can cause a harmless yellow-orange tint, often on the palms and soles. This condition, called carotenemia, usually fades after intake is reduced.
Carrot juice can be convenient, but whole carrots are generally more filling and retain more of the food's fibre structure. For everyday use, raw or cooked whole carrots are usually the better choice.
Keep unwashed carrots in the refrigerator's crisper drawer in a loose bag or container. Remove any leafy tops first, as they draw moisture from the roots.
Yes. For better colour and texture, peel and cut them, blanch briefly in boiling water, cool quickly, then freeze in an airtight container or freezer bag.
Both can provide carotenoids, but carrots are less starchy and are commonly eaten raw as well as cooked. Sweet potatoes are denser and usually serve more like a starchy side dish in a meal.
Before exercise, carrots can work as part of a light snack, especially alongside yogurt or another protein-containing food. After exercise, they are best included in a meal that also provides sufficient protein and energy for recovery.
Some people with birch pollen allergy experience itching or tingling in the mouth after raw carrot; cooked carrot is often better tolerated. People following a medically prescribed potassium restriction should also discuss suitable portions with a healthcare professional.
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Nutrition data compiled from USDA FoodData Central and scientific sources.