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Carrots

Carrots are nutritional heroes, they store a gold mine of nutrients. No other vegetable or fruit contains as much carotene as carrots, which the body converts to vitamin A.

This is a truly versatile vegetable and an excellent source of vitamins B and C as well as calcium pectate, 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, and magnesium. The high level of beta-carotene is very important and gives carrots their distinctive orange color.

Carrots also contain, in smaller amounts, essential oils, carbohydrates and nitrogenous composites. They are well-known for their sweetening, anti anaemic, healing, diuretic, remineralizing and sedative properties.

In order to assimilate the greatest quantity of the nutrients present in carrots, it is important to chew them well -- they are the exception to the rule -- they are more nutritious cooked than raw (except when juiced). Cooking partially dissolves cellulose-thickened cell walls, freeing up nutrients by breaking down the cell membranes.

Carrots are one of the best sources of carotene which is a strong antioxidant. But carrots also contain other phenolic compounds that are antioxidants. Many people do not realize that numerous phenolic compounds are located in the skin of fruit and vegetables, many of which are removed by peeling prior to processing.

See also:  Carrot Food Facts and The Flavorful Carrot and Cooking Baby Carrots Quick Cooking Tip (from our sister site, FitnessandFreebies.com).

Recipe: Lite Carrot Cake

1 cup cake flour
1 cup whole wheat flour
1 cup packed brown sugar
1/2 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3 eggs
1/3 cup vegetable oil
2/3 cup buttermilk
1-1/2 cups grated carrots

Preheat oven to 350 degrees. Lightly grease and flour one 9x13 inch pan or two 9 inch round cake pans.
Separate eggs and beat egg whites until frothy, then continue whipping and gradually add 1/2 cup of the white sugar. Beat until stiff.
In a large bowl combine; the cake flour, wheat flour, brown sugar, baking powder, baking soda, and cinnamon, mix until blended. Add the oil and the buttermilk and mix well. Add the egg yolks and mix well. Fold in the egg whites and then the carrots. Pour batter into prepared pan.
Bake at 350 degrees for 25 to 35 minutes. Cool and frost with your favorite Cream Cheese frosting using light cream cheese.
Makes 24 servings
Calories: 132
Total Fat: 3.9g
Cholesterol: 27mg
Sodium: 94mg
Total Carbohydrates: 22.6g
Dietary Fiber: 1g
Protein: 2.3g
Print just this recipe. (New window)

See also:
Steamed Carrots with Apricots
Western Roasted Carrot Soup
Carrot Salad with Dill
Balsamic Glazed Carrots
Carrot-Raisin Muffins
Gingered Orange Carrots
Green Split Pea Soup with Carrots and Celery
Low Fat Carrot Cookies

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