Aid in controlling blood sugar

Carrots have a low glycemic index (GI), which is a scale from one to 70 that reflects how much food might cause your blood sugar to jump. Food is termed low glycemic if it does not raise your blood sugar quickly, and high glycemic if it raises blood sugars quickly. Low glycemic foods often have a GI of 49 or below. Controlling blood sugar levels and reducing spikes with low-glycemic meals is important for everyone, but it is especially important for those with prediabetes and diabetes since it helps them manage their disease.

Cooked carrots have a GI index of roughly 39, whereas items like bread, potatoes, or snacks like crackers have a GI index of 70 or higher. Carrots do not normally raise blood sugar levels, making them an excellent choice for snacks or side dishes. Cooked carrots have a lower glycemic index than raw carrots. Also, if you're going to cook your carrots, watch what you put in them. A balsamic, honey glaze, for example, will likely raise the GI more than adding nuts and a sprinkle of cinnamon.