Nutrition Facts
Serving Size: 100g
Calories152
Total Fat0.5g
Saturated Fat0.0g
Total Carbs7.9g
Fiber3.3g
Sugars4.8g
Protein0.8g
Macro Breakdown
Glycemic Impact
| Glycemic Index | 39 (Low) |
| Glycemic Load | 2 |
| Insulin Index | 46 |
Health Scores (0-10)
10.0
Metabolic
6.6
Inflammation
6.1
Hormonal
6.3
Gut Health
10.0
Skin Health
5.0
Brain Health
8.0
Bone Health
6.2
Sleep
6.0
Exercise
5.6
Longevity
5.3
Detox
5.8
Immunity
6.3
Pral
5.7
Satiety
0.0
Nutrient Density
5.3
Bioavailability
6.9
Electrolyte
5.2
Methylation
๐งฌ How Carrots, un (Includes foods for USDA's Food Distribution Program) Affects Your Health
Testosterone 3% DV
Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5ฮฑ-reductase and inhibits aromatase.
Cortisol & Stress 3% DV
Magnesium (undefined% DV) calms the nervous system. It blocks NMDA receptors and reduces stress-induced cortisol spikes.
Cortisol 6% DV
Vitamin B6 (undefined% DV) helps produce serotonin and GABA โ calming neurotransmitters that counter cortisol.
Thyroid 1% DV
Selenium (undefined% DV) converts T4 to active T3. Essential for thyroid function.
Skin Health
vitamin a. Vitamin C is required for collagen cross-linking. Zinc reduces inflammation and sebum. Vitamin A reg.
Magnesium 3% DV
3% DV. Calms nerves, relaxes muscles, supports sleep.
Potassium 5% DV
5% DV. Blood pressure regulation, prevents muscle cramps.
Sleep Quality
Magnesium (12mg) relaxes muscles and calms the nervous system.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 152.0 kJ | โ |
| Protein | 0.8 g | 2% DV |
| Total Fat | 0.5 g | 1% DV |
| Carbohydrate | 7.9 g | 3% DV |
| Fiber | 3.3 g | 12% DV |
| Sugar | 4.8 g | 10% DV |
| Sodium | 68.0 mg | 3% DV |
| Calcium | 36.0 mg | 3% DV |
| Iron | 0.4 mg | 2% DV |
| Magnesium | 12.0 mg | 3% DV |
| Phosphorus | 33.0 mg | 3% DV |
| Potassium | 235.0 mg | 5% DV |
| Zinc | 0.3 mg | 3% DV |
| Vitamin C | 2.5 mg | 3% DV |
| Vitamin B6 | 0.1 mg | 6% DV |
| Folate | 10.0 ยตg | 3% DV |
| Vitamin A | 710.0 ยตg | 79% DV |
| Vitamin E | 0.6 mg | 4% DV |
| Selenium | 0.7 ยตg | 1% DV |
Compare Carrots, un (Includes foods for USDA's Food Distribution Program) With...
Acorn stew (Apache)
399 calAlcoholic beverage, wine, table, white, Chardonnay
351 calArtichokes, (globe or french), cooked, boiled, drained
211 calArtichokes, (globe or french), cooked, boiled, drained
220 calArtichokes, (globe or french), cooked, boiled, drained
188 cal
399 calAlcoholic beverage, wine, table, white, Chardonnay
351 calArtichokes, (globe or french), cooked, boiled, drained
211 calArtichokes, (globe or french), cooked, boiled, drained
220 calArtichokes, (globe or french), cooked, boiled, drained
188 cal
๐ Related Guides: ๐งฌ Cortisol ๐ซ Gut Health
Frequently Asked Questions
How does Carrots, frozen, unprepared (Includes foods for USDA's Food Distribution Program) support gut health?
Carrots, frozen, unprepared (Includes foods for USDA's Food Distribution Program) contains 3.3g of fiber per 100g (12% DV). Fiber feeds beneficial gut bacteria, which produce short-chain fatty acids (butyrate) that reduce inflammation, strengthen the gut barrier, and improve insulin sensitivity.
Does Carrots, frozen, unprepared (Includes foods for USDA's Food Distribution Program) affect hormones?
Yes โ Carrots, frozen, unprepared (Includes foods for USDA's Food Distribution Program) is rich in fiber (12% DV), which Binds excess estrogen in gut for excretion (enterohepatic circulation interruption). Slows glucose absorption โ lower insulin spikes.. fiber supports Estrogen and Insulin production. sugar supports Insulin and Cortisol production.
Is Carrots, frozen, unprepared (Includes foods for USDA's Food Distribution Program) good for blood pressure?
Yes. Carrots, frozen, unprepared (Includes foods for USDA's Food Distribution Program) provides 235mg of potassium per 100g (5% DV). Potassium helps lower blood pressure by counteracting sodium's effects and relaxing blood vessel walls. The sodium-to-potassium ratio is 3.5.
Does Carrots, frozen, unprepared (Includes foods for USDA's Food Distribution Program) contain anti-nutrients?
Oxalates (spinach, beet greens, Swiss chard โ bind calcium). Goitrogens (raw cruciferous โ broccoli, kale, cabbage โ can impair thyroid iodine uptake). Cooking cruciferous vegetables deactivates goitrogens. Pair high-oxalate greens with calcium-rich foods (they bind in gut, not kidneys). Avoid green potatoes. Only a concern with very high raw intake + iodine deficiency (for goitrogens) or kidney stone history (for oxalates).