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Carrots for Health

Carrots for health

Carrots are an excellent source of Vitamin A, which is necessary for healthy eyesight, skin, growth, and also aids our bodies in resisting infection.

Carrots have a higher natural sugar content than all other vegetables with the exception of beets. This is why they make a wonderful snack when eaten raw and make a tasty addition to a variety of cooked dishes.

Carrot Varieties

There are many varieties of carrots, but the variety typically found in supermarkets is from 7 to 9 inches in length and 3/4 to 1-1/2 inches in diameter. Carrots are usually sold packaged in plastic bags. Baby carrots were once longer carrots that have been peeled, trimmed to 1 - 1/2 to 2 inches in length and packaged. True baby carrots are removed from the ground early and actually look like miniature carrots.

Selecting Carrots

Carrots are available and in season all year long. Look for well shaped carrots. Pick carrots that are deep orange in color. More beta carotene is present in carrots that have a darker orange color. Avoid carrots that are crackled, shriveled, soft, or wilted.

Carrots are best stored between 32 and 50 degrees in the crisper section of the refrigerator. If you buy carrots with the green tops still on, break off the tops and rinse, place in a plastic bag and store as described above. Storing them in the refrigerator will preserve their flavor, texture, and the beta carotene content. Do not store them with fruits. Fruits produce ethylene gas as they ripen. This gas will decrease the storage life of the carrots as well as other vegetables. This is why it is best to store fruits and vegetables separately.

Preparing Carrots

Preparing Carrots Although carrots lose some of their vitamins when peeled, dishes prepared with peeled carrots taste fresher and better. Cook carrots in a small amount of water until they are tender, or save time and cook them in the microwave. Season with dill, tarragon, ginger, honey, brown sugar, parsley, lemon or orange juice.

Remove the tops of carrots before storing them in the refrigerator. Those little green tops drain carrots of moisture.

The carrot is a truly versatile vegetable and an excellent source of vitamins B and C as well as calcium pectate. Calcium pectate is an extraordinary pectin fiber that has been found to have cholesterol-lowering properties.

The carrot is an herbaceous plant containing about 87 percent water, rich in mineral salts and vitamins B, C, D, and E. Raw carrots are also an excellent source of vitamin A and potassium; they contain vitamin B6, thiamin, folic acid, and magnesium.

Cooked carrots are an excellent source of vitamin A, a good source of potassium, and contain vitamin B6, copper, folic acid, beta carotene and magnesium.

Carrot Coolers

Carrot Body Cooler

Carrot Juice CoolerExcellent summertime juice to keep your body cool.

4 carrots
2 celery stalks
1 apple, cored

Juice all ingredients in a juicer. Drink immediately.

Alkalizing Juice Cooler

3 carrots
1/2 cucumber
1/2 beet with greens

Juice all ingredients in a juicer. Drink immediately.

Vegetable Literacy

Vegetable Literacy shows cooks that, because of their shared characteristics, vegetables within the same family can be used interchangeably in cooking. It presents an entirely new way of looking at vegetables, drawing on Madison's deep knowledge of cooking, gardening, and botany. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, lovage, and caraway come from the umbellifer family makes it clear why they are such good matches for carrots, also a member of that family.

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