The Flavorful Carrot
Carrots are some of the best things you can munch. In the American diet, carrots are the leading source of beta-carotene, which the body converts into the active form of vitamin A as needed. Vitamin A is important for its role in promoting vision, bone growth, reproduction, cell division and cell differentiation.
Carrots are also a good source of fiber. One-half cup of steamed carrot slices contains 35 calories, 9610mcg of beta-carotene, 2-1/2 grams of fiber, 5-1/2mg of vitamin C and 250mg of potassium.
Nutritionally, eating carrots raw is fine, but cooking them until they are crisp-tender makes the nutrients more available. This is because carrots have a tough cellular wall that is difficult for the digestive system to break down.
Carrots should not be stored near apples, pears or other ethylene gas producing produce, as this gas will cause carrots to develop a bitter flavor.
Carrots are a wonderful addition to comfort foods such as soups and stews, stuffing, meatloaf, casseroles or salads. For an easy flavorful dish, try adding lemon juice, honey, orange juice, a bit of brown sugar or dried fruits to steamed carrots.
Tip: If you eat carrots and tomatoes together, the lycopene in the tomatoes will enhance the body's absorption and utilization of beta-carotene.
Notable Notes:
Eating too many carrots can cause the skin to turn yellow because of their rich orange-yellow pigment, but this condition is completely harmless. The skin will return to normal within a few weeks after reducing carrot consumption.
Carrots contain more sugar than any other vegetable, with the exception of beets. Mature carrots are often sweeter than young carrots with the sweetest part of the carrot being closest to the outer layers.
Carotenoids, the yellow and orange pigments found in fruits and vegetables are named after carrots, the vegetable in which they were first identified.
