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Low calorie, high fiber, rich in vitamin A
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
Vitamin K
13.2µg · 11% DV
B6
0.14mg · 8% DV
Vitamin C
5.9mg · 7% 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
0.05g
Both have benefits: raw thin carrot keeps its crisp texture and fibre structure well, while light cooking can make beta-carotene easier for the body to use. A mix of both is usually the best approach.
Keep them in the fridge, ideally in a perforated bag or a container that helps retain moisture. If the tops are attached, removing them can help slow moisture loss.
Yes. For the best texture, blanch them briefly, cool them, and then freeze; once thawed, they work better in soups and cooked dishes than as a raw snack.
No. Juicing removes much of the fibre, so eating the whole carrot is usually better for fullness and digestion.
They pair well with yogurt dips, hummus, olive oil-based dressings, and nuts. Adding a little fat can help the body absorb carotenoids more effectively.
They can work well before exercise as a light, easy snack in a small portion. After training, they are better combined with a protein-rich food for a more balanced recovery meal.
Yes. They make a light evening snack, and pairing them with yogurt or a few nuts may help make them more satisfying.
Usually not by much. The main differences are often texture, sweetness, and convenience, with thin carrots often feeling more tender and easier to eat raw.
They are safe for most people, but raw carrots should be cut or cooked for small children, older adults, or anyone with chewing or swallowing difficulties. Some people with birch pollen-related oral allergy syndrome may also react to raw carrot.
No, that is a common exaggeration. Carrots are vegetables with fibre and can fit well into a normal diet in sensible portions.
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Nutrition data compiled from USDA FoodData Central and scientific sources.