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Carrots

Illustration

Preparation, uses, and tips

Scrub carrots just before cooking, and peel if desired. To preserve their natural sugars and sweet flavor, cook carrots in as little liquid as possible. Steaming and baking both help seal in the flavor. For a vegetable roast, cut carrots on the diagonal, combine with diced turnips, potatoes, and onions, toss with olive oil and rosemary, and bake at 400°F (200°C) until tender.

Buying and storing tips

Fresh carrots can be found in the produce section of health food stores and supermarkets. Carrots with the greens still attached have the sweetest flavor; make sure the greens are crisp and fresh looking. Look for firm, bright carrots, without cracks on the sides or sprouts where the green tops have been removed. Remove the greens about two inches (5.08cm) above the carrots and store, tightly sealed, for three to five days.

Varieties and forms

Besides the long, cylindrical, orange variety, carrots also come in stubby oval shapes, tender baby (bunched), and in white and yellow varieties that are harder to find but worth the search.

Nutrition Highlights

Carrots (raw), 1 medium
Calories: 26
Protein: 0.63g
Carbohydrate: 6.18g
Total Fat: 0.116g
Fiber: 1.83g
*Excellent source of: Vitamin A (17,158 IU)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.

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