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Rich in antioxidants, high fiber, low calorie
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
37
KCAL / 100G
Carbs
8.2g
· 86%
Protein
0.9g
· 9%
Fat
0.2g
· 5%
Fiber
2.7g
Vitamins
Vitamin A
835µg · 93% DV
Vitamin K
13.2µg · 11% DV
Vitamin C
6mg · 7% DV
B5
0.3mg · 6% DV
Minerals
Potassium ⭐
320mg · 9% DV
Phosphorus
31mg · 4% 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
0.05g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Red carrot contains 37 calories per 100 g. It is a low-calorie vegetable option.
Red carrot provides 8.2 g of carbohydrates per 100 g. The same amount contains 2.7 g of fiber.
Red carrot contains 0.9 g of protein per 100 g. It is not a high-protein food, but it can contribute to vegetable variety in meals.
Yes, but only a very small amount. Red carrot contains 0.2 g of fat per 100 g.
Red carrot has a glycemic index of 35. This is in the low glycemic index range.
With 37 calories and 2.7 g of fiber per 100 g, red carrot is a low-calorie vegetable choice. It fits omnivore, vegetarian, vegan, paleo, Mediterranean, flexitarian, and gluten-free eating patterns.
Yes, red carrot is suitable for vegan and vegetarian diets. It is also an unprocessed food.
Yes, red carrot is compatible with a gluten-free diet. It is classified as an unprocessed vegetable.
Red carrot provides 2.7 g of fiber per 100 g. Fiber is a nutrient that can support fullness as part of a meal.
No, red carrot is an unprocessed food. It belongs to the vegetables category.
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Nutrition data compiled from USDA FoodData Central and scientific sources.