Season: June to September
Description: Carrots are a source of vitamin A, an antioxidant that may reduce your risk of heart disease and certain cancers. The vitamin A in carrots helps maintain eye health. Carrots also provide potassium, vitamin K and fiber. Potassium helps maintain healthy blood pressure, vitamin K helps build and maintain strong bones, and fiber helps control cholesterol and keeps you regular.
Vitamins: Vitamin A, Vitamin K, Fiber, Potassium
Selection: Choose carrots with a deep orange color that are firm and without splits
Storing: Carrots in the refrigerator in a plastic bag, where they will keep up to 2 weeks. If tops are still attached, twist or cut them off.
Preparation: Scrub carrots with a vegetable brush under running water. Cut off the top end of the carrot. Peel, if desired.
Serving: Enjoy raw carrots in a variety of shapes including angle cut, coins, match sticks or shredded. Add grated carrots to a variety of things like slaw, salads, muffins, cake, soft cookies, sweet bread batters, meat loaf, meatballs or spaghetti sauce. Add carrot chunks to stews, soups or pot roasts. Stir-fry match-stick cut carrots or steam with green beans. After cooking, add a little margarine and ginger, cinnamon, curry powder, a drizzle of honey, orange juice concentrate or a splash of lemon juice. Add grated carrots to muffins, cakes, soft cookies or sweet bread batters.
Nutrition Data: Nutrition data for Carrots