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Carrots, a root vegetable, have been cultivated for thousands of years and have been consumed worldwide due to versatility in cooking. 

Due to their sweet taste, carrots are often said to be high in sugar and should be avoided entirely. However, when compared to other fruits and vegetables, the natural sugar content of carrots is not high.

This article will explore how carrots may impact blood sugar levels and the health benefits that could be gained from including this vegetable in meals.

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Glycemic Index Table

Carrots have a low glycemic index, typically ranging between 16 and 41. Eating raw carrots results in a slower and more gradual increase in blood sugar compared to foods with a higher GI. The sugar in carrots is accompanied by fiber, which helps slow down the absorption of sugar into the bloodstream.1

The specific GI of carrots can vary depending on ripeness and how they are cooked. Cooked carrots generally have a higher GI compared to raw carrots. Boiled carrots have a higher GI than raw carrots. Steamed carrots have a slightly higher GI than raw carrots; however, they have a lower GI than boiled carrots.¹ ²

The below glycemic index and glycemic load data are for raw, mature carrots.³ ⁴

Glycemic Index


Serving Size


Carbohydrate* per Serving (g)


GL per Serving


Nutritional Facts

Carrots are packed with essential vitamins and minerals. Specifically, they are an excellent natural source of beta-carotene, which helps maintain healthy vision, skin, and immune system functions. Carrots are also rich in fiber, vitamin K, vitamin C, potassium, and antioxidants.

The below nutritional information is for 100g of raw, mature carrots, which equates to approximately two small-to-medium carrots.⁴


41 kcal


9.57 g


0.93 g


2.8 g


0 mg


A (835 µg), B6 (0.13 mg), C (5.9 mg).


69 mg

Total Fat

0.25 g

Is Carrot Good for Weight Loss?

As a low-calorie food, carrots can increase fullness and decrease calorie intake in subsequent meals.⁹  The fiber found in carrots will help reduce hunger by slowing down digestion, which will result in an individual feeling fuller for longer and reducing overeating. 

Carrots also contain a powerhouse of vitamin A, with one cup of raw carrots offering 408% of the daily value of this nutrient. Some forms of vitamin A communicate with fat cells and influence fat cell growth, fat storage, and obesity.10 One study also found that vitamin A may play a role in reducing abdominal obesity, showing that carrots may help with weight loss goals.¹⁰

Is Carrot Safe for People Living with Diabetes?

When eaten in moderate amounts, carrots have minimal impact on blood sugar compared to high-GI foods. The fiber content in carrots slows down the digestion and absorption of carbohydrates, preventing blood sugar spikes.

People living with diabetes or those who want to keep their blood sugar stable should eat carrots in moderate portions or eat them as part of a balanced meal or snack. While carrots are generally considered suitable for those living with diabetes, eating too much at once may lead to high blood sugar. 

Beta-carotene, a potent antioxidant found in carrots, may play a role in regulating glucose metabolism. Research on the relationship between beta-carotene and insulin resistance is still evolving. Still, some studies suggest that vitamin A deficiency may decrease insulin secretion and elevate blood glucose.⁷ ⁸ Beta-carotene converts to vitamin A in the body, so eating more carrots might help improve insulin resistance and type 2 diabetes. 

The cooking method of carrots can also influence blood sugar levels. Raw carrots have a low glycemic index, which means they have minimal impact on blood sugar levels. This makes them a suitable choice for individuals living with diabetes, as they are less likely to cause significant fluctuations in blood sugar.

Boiling carrots may result in a higher glycemic index compared to other cooking methods due to increased water content. Steaming or microwaving carrots generally helps maintain their texture and fiber content, resulting in a lower glycemic index.

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Some individuals may experience allergies or sensitivities to carrots. While carrot allergies are rare, symptoms of an allergic reaction can include itching, tingling, or swelling of the lips, tongue, or throat, hives, sneezing, watery eyes, abdominal pain, and nausea. In more severe cases, symptoms can include anaphylaxis, which can be a life-threatening condition. 

Some individuals who are allergic to raw carrots may be able to consume cooked carrots since allergenic proteins can be destroyed during the cooking process. This decreases the likelihood of an allergic reaction but can vary depending on the individual’s allergy.

If you suspect an allergy to carrots, please consult a healthcare professional.

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What is Glycemic Index?

The glycemic index (GI) is a measure of how quickly a carbohydrate-containing food raises blood sugar levels compared to a reference food, usually glucose. It ranks foods on a scale from 0 to 100, with higher values indicating a faster rise in blood sugar. The glycemic index (GI) scale is typically categorized as follows: Low GI [55 or less], Medium GI [56-69], High GI [70 or higher]. Foods with a high glycemic index digest rapidly and can cause dramatic fluctuations in blood glucose or glucose spikes.

What is Glycemic Load?

Glycemic load (GL) takes into account both the quality (glycemic index) and quantity (carbohydrate content) of carbohydrates in a specific serving of food. It is a measure of how much a particular food will raise blood sugar levels. GL is calculated by multiplying the glycemic index of a food by its carbohydrate content and dividing it by 100. It provides a more accurate representation of the overall impact of a food on blood sugar compared to the glycemic index alone.

Does Carrot Spike Insulin?

Yes, carrots can cause a spike in insulin levels. Carrots are a source of carbohydrates, which are broken down into glucose in the body. When glucose levels rise in the blood, the pancreas releases insulin to help transport the glucose into cells for energy. Therefore, consuming a large amount of carrots or other high-carbohydrate foods can cause a spike in insulin levels. However, the glycemic index of carrots is relatively low, meaning that the spike in insulin levels is not as significant as it would be with other high-carbohydrate foods.

Is Carrot Low Glycemic?

Yes, carrots have a low glycemic index.

Can People Living with Diabetes Eat Carrot?

Yes, people living with diabetes can eat carrots in moderation as they are low in calories and have a low glycemic index. However, they should be mindful of their overall carbohydrate intake and monitor their blood sugar levels.

Topics discussed in this article:


  1. Atkinson, F. S., Foster-Powell, K., & Brand-Miller, J. C. (2008). International tables of glycemic index and glycemic load values: 2008. Diabetes Care, 31(12), 2281–2283.
  2. Sharma, K. D., Karki, S., Thakur, N. S., & Attri, S. (2012). Chemical composition, functional properties and processing of carrot-a review. Journal of Food Science and Technology, 49(1), 22–32.
  3. The University of Sydney. (2023, May 1). Glycemic Index – Glycemic Index Research and GI News
  4. USDA FoodData Central. (2022, April 28). Food Details - Carrots, mature, raw. Retrieved from
  5. Zhang, Y., Wang, T., Hu, X., & Chen, G. (2021). Vitamin A and Diabetes. Journal of Medicinal Food, 24(8), 775–785.
  6. Nix, W. A., Zirwes, R., Bangert, V., Kaiser, R. P., Schilling, M., Hostalek, U., & Obeid, R. (2015). Vitamin B status in patients with type 2 diabetes mellitus with and without incipient nephropathy. Diabetes Research and Clinical Practice, 107(1), 157–165.
  7. Trasino, S. E., Benoit, Y. D., & Gudas, L. J. (2015). Vitamin A deficiency causes hyperglycemia and loss of pancreatic β-cell mass. The Journal of Biological Chemistry, 290(3), 1456–1473.
  8. Marcelino, G., Machate, D. J., Freitas, K. C., Hiane, P. A., Maldonade, I. R., Pott, A., Asato, M. A., Candido, C. J., & Guimarães, R. C. A. (2020). β-Carotene: Preventive Role for Type 2 Diabetes Mellitus and Obesity: A Review. Molecules (Basel, Switzerland), 25(24), 5803.
  9. Anne Moorhead S, Welch RW, Barbara M, Livingstone E, McCourt M, Burns AA, Dunne A. The effects of the fibre content and physical structure of carrots on satiety and subsequent intakes when eaten as part of a mixed meal. British Journal of Nutrition. 2006 Sep;96(3):587-95. doi: 10.1079/bjn20061790. PMID: 16925866.
  10. Bonet ML, Canas JA, Ribot J, Palou A. Carotenoids and their conversion products in the control of adipocyte function, adiposity and obesity. Archives of Biochemistry and Biophysics. 2015 Apr 15;572:112-125. doi: 10.1016/ Epub 2015 Feb 23. PMID: 25721497.

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About the author

Brittany Barry is a national board-certified health coach and NASM-certified personal trainer based in South Carolina.

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Please note: The Signos team is committed to sharing insightful and actionable health articles that are backed by scientific research, supported by expert reviews, and vetted by experienced health editors. The Signos blog is not intended to diagnose, treat, cure or prevent any disease. If you have or suspect you have a medical problem, promptly contact your professional healthcare provider. Read more about our editorial process and content philosophy here.

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