History-
Carrots belong to the Umbelliferae family along with parsnips, fennel
caraway, cumin and dill. All of these vegetables have flower clusters
that resemble an umbrella. The carrot has a thick, fleshy, deeply
orange colored root which grows under-ground, with a bunch of green
leaves that emerge above-ground. Carrots also come in a variety of
other colors including white, yellow, red, or purple. Carrots are
generally cleaned of their roots and green leaf bunches before marketed
through most grocery stores. They can be as small as two inches or as
long as three feet, ranging in diameter from less than one-half of an
inch to over two inches.
Health Benefits- Carrots are an excellent source of vitamin A, an antioxidant
which helps prevent excess cholesterol in the body, and promotes
healthy, glowing skin as well as healthy eyes and good vision. Vitamin
A is particularly important for good night vision. In addition, carrots
are a very good source of vitamin C. Vitamin C is another antioxidant
which helps balance cholesterol and support a healthy heart. Vitamin C
also provides immune system support. Carrots also provide a source of
vitamin K, which is essential for the functioning of proteins involved
in blood clotting. Vitamin K1 is also essential for healthy bones. In
addition to dietary fiber for colon health and potassium, a mineral
that helps regulate water levels and blood pressure, carrots'
antioxidant compounds help protect against cardiovascular disease and
cancer.
Preparation - Carrot roots should
be firm, smooth, relatively straight and bright in color. The deeper
the orange-color, the more beta-carotene is present in the carrot.
Carrots will keep well for up to 2-3 weeks in the refrigerator. Carrots
are delicious eaten raw or cooked. Beta-carotene is not destroyed by
cooking; in fact, cooking breaks down the fiber, making this nutrient
and carrots' sugars more available, thus also making them taste
sweeter. Take care not to overcook carrots, however, to ensure that
they retain their maximum flavor and nutritional content.
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Carrots
History-
Carrots belong to the Umbelliferae family along with parsnips, fennel
caraway, cumin and dill. All of these vegetables have flower clusters
that resemble an umbrella. The carrot has a thick, fleshy, deeply
orange colored root which grows under-ground, with a bunch of green
leaves that emerge above-ground. Carrots also come in a variety of
other colors including white, yellow, red, or purple. Carrots are
generally cleaned of their roots and green leaf bunches before marketed
through most grocery stores. They can be as small as two inches or as
long as three feet, ranging in diameter from less than one-half of an
inch to over two inches.