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Rich in vitamin A and fiber, low calorie, high in antioxidants
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
Biotin
5µg · 17% DV
Vitamin K
13.2µg · 11% DV
B6
0.14mg · 8% 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
0.12g
Omega 6:3 ratio 12:1
Above the ideal 4:1 (12:1).
Both can be part of a healthy diet, but they offer slightly different benefits. Raw carrots are convenient and crunchy, while light cooking can improve the body’s access to beta-carotene.
Not entirely. Some heat-sensitive vitamins may decrease, but cooking can make certain carotenoids easier to absorb, especially with gentle methods like steaming or quick sautéing.
Pairing carrots with a source of fat such as olive oil, yogurt, tahini, or nuts can help with absorption of fat-soluble carotenoids. They also work well with hummus, soups, grain bowls, and salads.
Usually no. Whole carrots keep their fiber, which helps with fullness and supports digestion, while juice is easier to drink quickly and often less satisfying.
Store them dry in the refrigerator, ideally in the vegetable drawer. If the tops are attached, removing them can help the roots stay firm longer.
Yes. For best texture, blanch them briefly before freezing; once thawed, they are usually better in cooked dishes than eaten raw.
Older or poorly stored carrots can lose moisture and become tough, fibrous, or slightly bitter. Very large, dry-looking carrots are more likely to have a woody texture.
They can fit either time depending on the meal. Before exercise they work as a light snack, and after exercise they pair well with a protein source like yogurt, cottage cheese, or hummus.
For most people, yes, in normal food amounts. Very high intake over time can cause a harmless yellow-orange tint to the skin called carotenemia, which usually fades when intake is reduced.
Raw carrot pieces can be a choking risk for small children, so grated or cooked forms are safer. Some people with birch pollen allergy may also notice mouth itching with raw carrots due to oral allergy syndrome.
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Nutrition data compiled from USDA FoodData Central and scientific sources.