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Source of beta-carotene and fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
35
KCAL / 100G
Carbs
8.2g
· 87%
Protein
0.8g
· 8%
Fat
0.2g
· 5%
Fiber
3g
Vitamins
Vitamin A
852µg · 95% DV
Vitamin K
13.2µg · 11% DV
B6
0.15mg · 9% DV
B1
0.07mg · 6% DV
Minerals
Potassium ⭐
235mg · 7% DV
Phosphorus
30mg · 4% DV
Calcium
30mg · 3% DV
Sodium
58mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
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
0.03g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.09g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
Both can fit a healthy diet. Cooking can make some compounds easier to use, while raw carrots offer a firmer texture and a different eating experience.
Steam, roast, or boil them briefly rather than overcooking. Cutting them into even pieces helps them cook at the same rate and keeps the texture better.
Cooked carrots go well with olive oil, yogurt, tahini, eggs, legumes, fish, or lean meats. Adding a little fat can help with absorption of fat-soluble compounds, and protein makes the meal more balanced.
They can work at either time, depending on the rest of the meal. After training, they are more useful when paired with a protein source instead of eaten alone.
Yes. They are a light, versatile vegetable side and usually fit well into evening meals, especially when not covered in heavy sauces.
Once cooled and stored in a sealed container, they usually keep for about 3 to 4 days in the refrigerator. Discard them if the smell, texture, or color changes noticeably.
Yes, cooked carrots freeze well. Their texture may soften after thawing, so they are especially good for soups, mash, and mixed dishes.
They provide fiber and can be part of a digestion-friendly meal. For people with sensitive stomachs, plain well-cooked carrots are often easier to tolerate than heavily seasoned vegetable dishes.
Carrots contain nutrients linked with normal eye health, but they do not magically sharpen vision on their own. They are most useful as part of an overall varied diet.
People who monitor blood sugar may prefer to eat them as part of a mixed meal rather than in very large portions on their own. Anyone with specific digestive restrictions should also adjust portion and preparation to their needs.
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.