Sous-Vide Carrots

Name: Sous-Vide Carrots
Cook time: 52 min
Total time: 52 min
Yield: 1 dish
Ingredients: Carrot

Carrots provide dietary fiber and beta-carotene, while a small serving keeps this vegetable side moderate in carbohydrates. Sous-vide cooking helps the batons hold their shape, and the temperature lets you choose a softer or firmer texture.

Ingredients

Servings:

Include ingredient	Ingredient	Qty, g
Include ingredient: Carrot	Carrot	Ingredient quantity for Carrot in g

	Product release:	200
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
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Cooking time, minutes

52
	Mix	2
	Slice	5
	Cooking sous-vide	45

Macronutrients in 100 g

Proteins	1.2
Fats	0.2
Plaid	2.8
Net carbohydrates	7.2
Fructose	0.1
Calories	41 kcal
Indexes
Glycemic index	35
Glycemic load	3
Insulin index, II	35
Disease inflammatory index, DII	-0.30
Antioxidant, ORAC	2 000

Calories per dayGenderGrowth

Weight loss	Detention	Set
4%	3%	3%
972	1350	1620

BJU

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Add more proteins Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
A	931191082095656
K	11151524113
B6	111172351
C	7872411
B3	6751251
B1	6651131
B9	5531052
B5	555931

Minerals

Nutrient	% of RDA
Fructose	??????
Prebiotics	14141428?14
Potassium	912111486
Fibers	7111011?7
Manganese	6871063
Phosphorus	555742

Lipids

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

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Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Inventory: Sous-vide

278

Servings: 4 (1 serving ≈ 50 gram)

Digestion time: 3 hour

Wash and peel the carrots (200 g), cut them into even batons, and arrange them in a single layer in a vacuum bag. Remove the air and seal the bag.

Sous-vide the carrots for 45 minutes. Choose the temperature for the texture you want: 90°C for tender carrots that remain intact, 85°C for a slightly firm bite, 75°C for al dente, or 65°C for firm, crisp batons.

Serve in small portions as a vegetable side.

Published: 11.10.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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