Carrots are a crispy, orange-coloured root vegetable. They are available all year round, but are most tender and sweet in early summer when they are smaller. They are sold fresh, canned, frozen and juiced.
Early carrot varieties were red, purple, black or white in colour. The orange carrot that we are familiar with was developed in the 17th century by the Dutch.
Nutrition information
Most have heard the old wives' tale that carrots help you see better in the dark, and it seems they were right. Carrots are one of the best food sources of beta-carotene, a compound which is converted to vitamin A in the body and has positive benefits for eye health. One medium full-size carrot contains more than 100% of the daily
requirement for vitamin A in the form of beta-carotene. Vitamin A is also important for healthy skin, growth and the immune system, and may decrease the risk for certain cancers.
Carrots also contain vitamin C and dietary fibre.
Cooking tips
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Add grated carrot to muffins, cakes and biscuits for natural sweetness |
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Cut carrot into sticks and use in salads or serve with dips |
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Make your own fresh carrot juice |
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Steam, roast or microwave carrots and serve with the main meal |
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