Raw carrots are an excellent source of beta-carotene, which is converted into vitamin A. Carrots are a relatively good source of fibre. In addition to beta-carotene, carrots contain two other carotenoids: alpha-carotene and lutein. The carotenoids, which are responsible for the bright orange colour of carrots, have antioxidant properties and may help prevent cancer and heart disease. Lutein also has been looked at for its role in protecting the eye from free-radical damage and maintaining vision. Cooking carrots makes them more digestible and appears to increase the amount of vitamin A available for use in the body.
Did you know?
Many varieties of carrots are grown throughout the world. Colours range from white to yellow to crimson. A carrot may be as short as 3 to 6 inches and as long as several feet. The first carrots, which were white, purple, and yellow, were cultivated in Afghanistan and then brought to the Mediterranean area. Today's orange carrots descend from Dutch-bred carrots and have been cultivated across the world since colonial times.
Uses and Storage
With the exception of beets, carrots contain more sugar than any other vegetable. They are a satisfying snack when eaten raw and are a tasty addition to a variety of mixed dishes. Grated raw carrots may be added to fruit or vegetable salads, mixed with peanut butter as a sandwich filling, or used in baking cakes, muffins, or bread. Cooked carrots enhance the flavour of casseroles, soups, and stews. Puréed carrots may be used in cookies, puddings, and soufflés
Carrots should be firm and brightly coloured from top to bottom. Near the leafy crown of the root, there may be a greenish tinge, but dark or black colouring is an indication of age. Keeping carrots refrigerated in moisture-retaining packaging will preserve them for up to a month. The green leaves should be twisted off before storage because they wilt quickly and draw moisture from the carrots. Fruits that produce ethylene gas as they ripen, such as apples or pears, should not be stored in the same bag as carrots.
2002. Encyclopedia of foods. San Diego, Calif.: Academic Press.
Heaton, D., n.d. A produce reference guide to fruits and vegetables from around the world.