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Low calorie, high fiber, rich in vitamin A
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
35
KCAL / 100G
Carbs
8.2g
· 87%
Protein
0.8g
· 8%
Fat
0.2g
· 5%
Fiber
2.8g
Vitamins
Vitamin A
835µg · 93% DV
Vitamin K
13.2µg · 11% DV
B6
0.14mg · 8% DV
B1
0.07mg · 6% DV
Minerals
Potassium ⭐
235mg · 7% DV
Phosphorus
35mg · 5% DV
Calcium
32mg · 3% DV
Magnesium
12mg · 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
0.04g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.05g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
Cut the carrots into similarly sized pieces and stop cooking when they are just tender when pierced with a fork. Oversteaming makes them soft and can dilute their naturally sweet flavor.
Generally, yes. Because carrots are not submerged in water, steaming may retain more water-soluble nutrients than boiling.
Carrots contain beta-carotene, a fat-soluble compound. Adding olive oil, tahini, a yogurt sauce, or a few nuts can support its absorption.
Many people find steamed carrots sweeter and more flavorful. When carrots are boiled, some flavor can move into the cooking water.
They can fit into a light pre-workout meal if they are comfortable for you to digest. Pair them with a protein food such as yogurt, kefir, or hummus for a more balanced option.
Yes, steamed carrots work well as a light vegetable side at dinner. They pair especially well with fish, chicken, legumes, or a grain-based salad.
Cool them and refrigerate them in a covered container within two hours of cooking, then use them within 3 to 4 days. Discard them if they develop a sour smell, slimy texture, or obvious discoloration.
Yes, let them cool completely and freeze them in portions. Their texture will become softer after thawing, so they are best used in soups, purées, patties, or stir-fries.
This usually happens when they are overcooked or cut into uneven, overly thick pieces. Use evenly sized pieces, keep enough water in the steamer, and avoid lifting the lid repeatedly.
No, that is an oversimplification. Portion size, the overall meal, and foods eaten alongside them—especially protein, fat, and fibre—affect the blood sugar response.
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Nutrition data compiled from USDA FoodData Central and scientific sources.