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How Many Calories in a Quarter Cup of Sliced Carrots

How Many Calories in a Quarter Cup of Sliced Carrots

How Many Calories in a Quarter Cup of Sliced Carrots

Carrots provide a great option for healthy snacks on the go. These vegetables are a good source of beta-carotene, which is important for eye and skin health. Carrots are also high in fiber, which can help ward off gastrointestinal problems like constipation. Learn more in the infographic below.

Calorie

One serving is 1 cup carrots or 12 baby carrots (about 50 calories). Carrots’ water content ranges from 86–95%, and the edible portion consists of around 10% carbs ( 1 , 2 ). Carrots contain very little fat and protein ( 3 ). The nutrition facts for two small-to-medium raw carrots (100 grams) are: Calories: 41.

One medium-sized carrot (61g) provides 25 calories, 0.5g of protein, 6g of carbohydrates, and 0g of fat. Carrots are an excellent source of vitamin K, fiber, and vitamin A. The following nutrition information is provided by the USDA. (Source: www.verywellfit.com)

Vegetable

Carrots are a weight loss friendly vegetable that cleanses the liver, hence, they make an integral part of a detoxifying diet. Adding carrot juice to your daily diet could be one of the most effective ways to lose belly fat.

Carrots are root vegetables that were first grown in Afghanistan around 900 AD. Orange may be their best-known color, but they also come in other hues, including purple, yellow, red, and white. Early carrots were purple or yellow. Orange carrots were developed in Central Europe around the 15th or 16th century. (Source: www.webmd.com)

Load

They can help control diabetes. People with diabetes are advised to load up on non-starchy vegetables, including carrots. The fiber in carrots can help keep blood sugar levels under control. And they’re loaded with vitamin A and beta-carotene, which there’s evidence to suggest can lower your diabetes risk.

For some people, eating carrots can make their mouths itch. That’s something called oral allergy syndrome. Your body reacts to the proteins in certain fruits and vegetables as if they were pollens you’re allergic to. It doesn't tend to happen if the carrots are cooked. (Source: www.webmd.com)

 

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