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Carrots cooked and served with sauce; source of fiber and vitamin A
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
55
KCAL / 100G
Carbs
10.5g
· 71%
Protein
1g
· 7%
Fat
1.5g
· 22%
Fiber
2.6g
Vitamins
Vitamin A
835µg · 93% DV
Vitamin K
13µg · 11% DV
B6
0.13mg · 8% DV
B5
0.3mg · 6% DV
Minerals
Sodium
180mg · 8% DV
Potassium ⭐
230mg · 7% DV
Phosphorus
30mg · 4% DV
Calcium
32mg · 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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.3g
MONOUNSATURATED
0.5g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 12:1
Above the ideal 4:1 (12:1).
Store cooked sauced carrots in a sealed container and use them within about 3 to 4 days. If they were left at room temperature for a prolonged period, it is safer to discard them sooner.
Yes. Cool them promptly, freeze in portions, and thaw in the refrigerator; the carrots may be softer after thawing and the sauce may need stirring while reheating.
Reheat briefly over medium-low heat with the lid off so excess moisture can evaporate. For microwave reheating, use short intervals and stir between them.
A modest amount of fat, such as olive oil, can help the body absorb carrot carotenoids including beta-carotene. Rich cream or butter sauces can also make the dish substantially heavier overall.
They work well alongside lentils, chickpeas, beans, eggs, fish, or poultry. A protein-containing partner makes the dish more filling and turns it into a more balanced meal.
Neither is automatically better. Cooking softens the carrots and may make some carotenoids easier to use, while some heat-sensitive vitamins can decline with cooking.
No. Carrots have a naturally sweet flavor, and slow-cooked onion, lemon juice, vinegar, herbs, or spices can build flavor without added sugar.
Burnt garlic, overcooked tomato paste, or heavily browned spices can create bitterness or a metallic note. Balance it with a little water, lemon, fresh herbs, and gentle reheating rather than adding lots of sugar.
They can fit either time, but a large, oily serving may feel uncomfortable immediately before exercise. After training, they are most useful as part of a meal that includes a substantial protein source.
People limiting sodium should watch for salty packaged sauces, and people managing blood sugar may want to avoid versions with added sugar. Those with allergies should check for common sauce ingredients such as milk, sesame, soy, or nuts.
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.