Carrots are mainly composed of water and carbs.
The carbs consist of starch and sugars, such as sucrose and glucose.
They are also a relatively good source of fiber, with one medium-sized carrot (61 grams) providing 2 grams.
Carrots often rank low on the glycemic index (GI), which is a measure of how quickly foods raise blood sugar after a meal.
Their GI ranges from 16 to 60 lowest for raw carrots, a little higher for cooked ones, and highest for pured.
Eating low-glycemic foods is linked to numerous health benefits and considered particularly beneficial for people with diabetes.
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