Carrot has a low glycemic index of 39 (typical range 34 to 44). A serving of 1 medium (61 g) has a glycemic load of 2, which is low. Per 100 g it provides 41 calories, 0.9 g protein, 9.6 g carbohydrate (2.8 g fiber, 4.7 g sugars) and 0.2 g fat.
Serving used for glycemic load: 1 medium (61 g).
| Nutrient | Per 100 g | Per serving |
|---|---|---|
| Calories | 41 kcal | 25 kcal |
| Protein | 0.9 g | 0.6 g |
| Carbohydrate | 9.6 g | 5.8 g |
| Fiber | 2.8 g | 1.7 g |
| Sugars | 4.7 g | 2.9 g |
| Fat | 0.2 g | 0.1 g |
| Saturated fat | 0 g | 0 g |
| Sodium | 69 mg | 42 mg |
| Potassium | 320 mg | 195 mg |
Other vegetables with a lower glycemic load per serving:
| Food | GI | GL / serving |
|---|---|---|
| Shallot | 10 | 1 |
| Onion | 10 | 1 |
| Brussels Sprouts | 15 | 1 |
| Green Beans | 15 | 1 |
| Okra | 15 | 1 |
Carrot has a glycemic index of 39, which is low (low is 55 or under, high is 70 or over). The glycemic load of a 1 medium (61 g) serving is 2, which is low.
Glycemic load is the better guide, because it accounts for portion size. A serving of carrot has a glycemic load of 2 (low). Eating it with protein, fat or fiber slows absorption further. This is general information, not medical advice; people with diabetes should follow their clinician's guidance.
Carrot has 41 calories per 100 g, and about 25 calories in a 1 medium (61 g) serving.
Carrot is NOVA group 1: unprocessed or minimally processed.
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Open the free web appGlycemic index: NutriOptio's reference table, compiled from the University of Sydney GI database and the international tables of glycemic index and glycemic load; the range reflects variation across studies, ripeness and preparation. Nutrition: USDA FoodData Central, SR Legacy, “Carrots, raw” (FDC 170393). Glycemic load = GI × available carbohydrate (carbohydrate minus fiber) per serving ÷ 100. Nutri-Score computed with the 2017 general-food algorithm. NOVA group from our NOVA reference list.
General information, not medical advice.
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