Carrots, cooked, glazed nutrition facts and analysis. (2024)

FAQs

Carrots, cooked, glazed nutrition facts and analysis.? ›

Carrots, cooked, glazed contains 2.5 g of saturated fat and 9.6 mg of cholesterol per serving. 160 g of Carrots, cooked, glazed contains 1206.40 mcg vitamin A, 7.4 mg vitamin C, 0.00 mcg vitamin D as well as 0.53 mg of iron, 60.80 mg of calcium, 491 mg of potassium.

½ cup of glazed carrots (Simply Balanced) contains 110 Calories. The macronutrient breakdown is 60% carbs, 36% fat, and 4% protein. This is a good source of vitamin a (500% of your Daily Value).

Cooked carrots nutrition

Carrots cooked without salt, in a 100-gram serving, contain: 35 calories. 0.8 grams of protein. 8.2 grams of carbohydrate.

Your body has an easier time absorbing the carotenoids in carrots if you eat them cooked rather than raw. Cooking breaks down the vegetable's cell walls, making its nutrients more available. Of course, how you cook them matters—boiling vegetables can leach out nutrients, so it's better to steam, sauté, or roast.

The recipe I share below provides 3 grams of fiber and ~8% of the daily value for potassium per serving, in addition to several B-vitamins and vitamin K. One medium carrot is only ~25 calories, 6 grams of carbohydrates, 2 grams of fiber, with only trace amounts of fat (0.15 grams) and ~45 mg of sodium.

Carrots are a versatile vegetable. People can eat them raw, steamed, boiled, roasted, or as an ingredient in soups and stews. Boiling vegetables can reduce or eliminate some of the vitamin content. Raw or steamed carrots provide the most nutritional value.

Though all types of carrots are nutritious and healthy, purple carrots contain powerful antioxidants called anthocyanins that have impressive effects on your health. Eating purple carrots may improve heart health, encourage weight loss, and reduce inflammation and your risk of certain cancers.

Is it okay to eat carrots every day? Eating carrots in moderation is good for your health. Eating carrots in excess, however, can cause a condition called carotenemia. This refers to yellowish discoloration of the skin because of the deposition of a substance called beta-carotene that is present in carrots.

While it is true that carrots contain natural sugars, they are not considered high in sugar when compared to many other fruits and vegetables. The glycemic index (GI) and glycemic load (GL) are measurements that tell you how carbohydrate-based foods will impact blood glucose levels.

Carrots are full of benefits—they may promote healthy vision, balance your blood sugar, help with weight management, lower your risk of cancer, regulate blood pressure, reduce heart disease, improve immunity, and boost brain health. You won't regret incorporating more of this vegetable into your diet.

Which is healthier carrots or broccoli? ›

Carrots are higher in vitamin A, while broccoli is higher in vitamin C, K, folate, B5, and iron and lower in sugar and sodium. Broccoli is relatively richer in minerals.

The fiber in carrots (and any high-fiber vegetables, actually) acts like a natural vacuum cleaner in your gastrointestinal tract, picking up debris as it runs through your body. Carrots can also help keep gut cells healthy, supporting a decreased risk of illness and improving your health overall.

In reality, 100g of carrots a day, or just under one carrot (the average weight of which is 125g), should suffice. This serving of carrots contains about 8200 micrograms (µg) of beta-carotene, while the daily requirement for an adult is around 700 µg.

Carrots can be a safe choice if you have diabetes and are watching your blood sugar levels. They're also non-starchy vegetables. So you can even enjoy small amounts of carrots if you're following the ketogenic, or keto, diet.

Cooking vegetables increases the availability of some nutrients, such as beta-carotene and lycopene, by breaking down plant foods' cell walls. At the same time, roasting vegetables can reduce levels of heat-sensitive nutrients, such as vitamin C and folate.” Nutrient loss with heat is not unique to roasting.

Roasted carrots have the best texture, and the flavor is amazing. Roasting draws out the natural sweetness and you get a nice caramelized flavor. They're so much better than boiled carrots! Roasting is also easy; it's hard to overcook a roasted vegetable: if it gets too done, it's clearly burned.

Carrots are a particularly good source of beta-carotene, fiber, vitamin K1, potassium, and antioxidants. Plus, they're low in calories. They also have several health benefits. They have been linked to lower cholesterol levels and improved eye health.

If you find that your carrots are soft and floppy, but show no other signs that they have gone bad, such as mold or a slimy surface, then they can be saved! Hallelujah. The floppiness is a result of the carrot being dehydrated. They're around 80-95% water after all!

“Many people believe they are high in carbohydrates and therefore avoid them,” she says. However, carrots are nutritious and low-carb, containing only 8.3 grams of net carbs per cup of sliced carrots. In addition, carrots are naturally low in sodium and contain potassium and fiber.