Seasons/Availability
Carrots are available year-round.
Selection/Storage
When shopping for carrots, look for roots that are firm and smooth with bright-colored skin and no cracking. Avoid any carrots that have soft spots or a slimy texture as these can indicate spoilage. Carrots should be stored in the refrigerator, where they will keep fresh up to two weeks when stored in a plastic bag in the crisper drawer. If the leaves are still attached, they should be removed prior to storage and the roots kept moist by wrapping them in a damp paper towel or cloth. Carrots can also be frozen for up to one year and will remain crisp if blanched before freezing.
Preparation/Uses
Carrots can be eaten raw, steamed, boiled, roasted, sautéed, braised, or pureed. They can be added to salads, soups, stews, casseroles and other dishes for flavor and color. Carrots are also used to make juice, cakes, ice cream and other desserts. The leaves of the carrot plant are edible as well and can be cooked like spinach or other leafy greens.
Nutritional Value
Carrots are a good source of vitamins A, C, K and B6 as well as dietary fiber, potassium and folate. They also contain carotenoids, which are plant-based pigments that can help reduce the risk of some chronic diseases such as cancer, diabetes, heart disease and macular degeneration.
Health Benefits
Carrots are packed with vitamins and minerals that can help support healthy vision, skin, bones, teeth and digestion. They contain beta carotene which the body converts into vitamin A, which helps protect against infections and supports a healthy immune system. The fiber in carrots also helps to keep the digestive system running smoothly and promotes regularity. Eating carrots is also linked to lower cholesterol levels and better heart health.
Overall, carrots are a low-calorie food that can be enjoyed in many different ways and provide numerous health benefits. Adding them to your diet can help support overall health and wellness for years to come.
