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🥕

Low GI
Natural

Carrot Calories

Vitamin C, beta-carotene, fiber source

CALORIES

41kcal

GI

35low

POTASSIUM

320mg

FIBER

2.8g

Carrot Nutrition Facts

Selected: 100 g

41

KCAL / 100G

Carbs

9.6g

· 88%

Protein

0.9g

· 8%

Fat

0.2g

· 4%

Fiber

2.8g

Carrot Vitamins & Minerals

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

Carrot Glycemic Index

GLYCEMIC INDEX

35
Low
0 Low5570100

GLYCEMIC LOAD

3
Low

Accounts for portion size — a more realistic measure than GI alone.

Is Carrot Processed?

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.

Does Carrot Contain Allergens?

No known major allergens

Gluten free
Dairy free
Eggs free
Peanuts free
Tree nuts free
Fish free
Soy free
Sesame free

Which Diets Is Carrot Good For?

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

Carrot Fat Profile

SATURATED

0.04g

MONOUNSATURATED

0.01g

POLYUNSATURATED

0.12g

⚖️

Omega 6:3 ratio 2:1

Below the ideal 4:1 — a good omega balance.

Foods Similar to Carrot

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Tomato

18 kcal

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Mixed Green Salad

18 kcal

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Red Pepper

31 kcal

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Boiled Beetroot

44 kcal

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Green pepper

20 kcal

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Potato Salad

110 kcal

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Arugula

25 kcal

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Oven-Roasted Mixed Vegetables

65 kcal

Carrot — Frequently Asked Questions

Is carrot healthier raw or cooked?

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.

What is the best way to cook carrots without overcooking them?

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.

Why is it useful to eat carrots with some fat?

Beta-carotene in carrots is fat-soluble. Pairing carrots with olive oil, yogurt, tahini, avocado, or nuts can support its absorption.

Can eating too many carrots turn your skin orange?

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.

Is carrot juice as good as eating whole carrots?

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.

How should carrots be stored to stay fresh?

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.

Can carrots be frozen?

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.

How do carrots compare with sweet potatoes?

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.

Are carrots good before or after a workout?

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.

Who should be careful with carrots?

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.