Carrot Food Facts
Carrots are nutritional heroes; they store a goldmine 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.
Unlike most other vegetables (though not all), carrots are more nutritious when eaten cooked than eaten raw (except when juiced). Because raw carrots have tough cellular walls, the body is able to convert less than 25 per cent of their beta carotene into vitamin A. Cooking, however, partially dissolves cellulose-thickened cell walls, freeing up nutrients by breaking down the cell membranes.
So long as the cooked carrots are served as part of a meal that provides some fat the body can absorb more than half of the carotene. Also, it usual for carrots to be cut into pieces and eaten after boiling or steaming, but done in this way, half the proteins and soluble carbohydrates will be lost so it is more advisable to cook them whole and then cut up.
Carrots are available all year. Carrots should have smooth skins, good orange color and be well formed. Do not purchase if wilted, cracked or flabby or if tops are green. Keep refrigerated. Carrots are high in vitamin A if not kept soaking in water.
To slip the skins off carrots, drop them in boiling water, let stand for five minutes, then drop them into cold water.
To curl carrots, peel slices with a potato peeler, then drop them in a bowl of ice water.
The tops of carrots should be removed before storing them in the refrigerator. Tops will drain the carrots of moisture, making them limp and dry.
Keep carrots away from apples and tomatoes as these fruits give off higher amounts of ethylene gas and may make the carrots bitter.
When grating carrots, leave part of the green top on to use as a handle. Keeps your fingers intact.
Carrot greens are high in vitamin K, which is lacking in the carrot itself.
Carrot skins contain 10 percent of all nutrients found in carrots.
The USDA completed studies showing that 7 ounces of carrots consumed every day for three weeks lowered cholesterol levels by 11 percent. This was probably due to the calcium pectate, a type of fiber found in carrots, a good percentage of which will be lost in juicing as mentioned above.
See also:
Good Eats: Carrots
Cooking Tip: Cooking Baby Carrots
Print Page 
Back to Index 
Email this Page!
Health Concern Tool
| Find a Supplement Suggestion | |
Extras!
KITCHEN FACTS
Add Quotes to Your Site!
