Carrots, Carrots, Carrots

September 28, 2012 at 10:39 am Leave a comment

“I like carrots are they allowed on a diabetes-friendly diet? “


This is a common question that we hear.  The answer, “yes. ” Eat and enjoy your carrots raw or cooked or added to baked foods or mixed dishes.

In fact, the glycemic load * as compared to other foods is remarkable:

  • carrot = 2
  • 1 cup broccoli = 0
  • bell peppers = 0
  • peas = 3
  • sweet corn = 9
  • orange =5.1
  • apple 6
  • banana = 12
  • one slice oat bran bread = 9
  • one slice white bread 10
  • one slice whole wheat bread = 13
  • muffin = 57
  • carrot muffin = 20
  • corn muffin = 30

The carbohydrate content varies depending upon where and when it is grown,  The glycemic response depends upon individual’s body.

Carrots are only 7 percent carbs.  Carbohydate Counter’s carb count is 11.69 g per cup of carrots. The Calorie Counter lists 10.5 g carbohydrates—3.3 g fiber and 5 g sugar. The same cup of raw carrot has only 45 calories, 1 g protein, 0.3 g fat, 10 percent of  RDA for potassium, 265 % for vitamin A and 11% of vitamin C.  And they are a good buy. They travel well, make a great snack or as a side dish.  Also a great ingredient in muffins, chili or a homemade tomato sauces or soups for that extra taste and nutrition.

*Glycemic load reflects values per standard serving size and is therefore more useful in effect on blood sugar than glycemic index where 1.5 lbs of carrots are needed to determine its GI ranking (Carbs Information).

*Taken from Fina Bayly’s The Carb Count in Carrots release*

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Entry filed under: Carbohydrates, Diabetes, Diet/Nutrition. Tags: , , , , , .

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