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A plant from the parsley family with feathery green leaves sprouting from the top of the root and an orange root that can be eaten raw or cooked. The orange root has a sweet flavor and is one of the most popular and versatile root vegetable available.
Carrots began to be produced in two different types of colors in Europe when first grown. Still available today from some producers, Carrots may be grown either as a dark purple or a yellow-colored root. Orange Carrots contain the most nutrients, providing antioxidants in the form of carotenoids and beta carotene, which is converted into Vitamin A as the body digests the root of the carrot. In addition, a carrot provides Vitamin C and Calcium as additional nutritional benefits. The nutrients present in Carrots are also considered to provide medical benefits to help fight various types of cancer, heart ailments, and cataracts.
When cooking Carrots, be careful not to overcook or allow the root to become mushy, which will decrease the amount of beta-carotene available as a nutrient. If the Carrots are steam cooked into a tender crisp texture, more nutrients are preserved for the human body.
Tip: When making a salad, consider sautéing slices of carrots in a healthy olive oil. Then add the slices to the salad. Since the beta-carotene in the carrots is fat soluable, the olive oil is absorbed into the carrot and then is able to be absorbed by the body more effectively so more beta-carotene is consumed as a nutrient.
When purchasing Carrots, choose those that are bright in color, those with more orange coloring containing greater amounts of beta carotene. Choose those that are firm in texture, and do not have dried areas where the root has short splits or cracks that expose the inside flesh of the root. If the Carrots still have their green leafy tops attached to the root, store them in a plastic bag so they remain fresh for 1 to 2 weeks. It is wise, when buying Carrots with the leafy greens still attached to the top of the root, to trim the greens off to within an inch of the top of the root. The leafy greens remove moisture from the root as they draw it up into the greens where it evaporates and is lost. This causes the the root to become dry, limp, and creates a loss of nutrients.
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Fresh Carrot | 
Baby Carrots | | 
Thumbalina Carrots |
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USDA Nutrition Facts |
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| Serving Size 1 cup |
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| Calories 37 |
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| Protein 1g |
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| Total Fat 0g |
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| Total Carbohydrates 7g |
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| Dietary Fiber 3g |
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| Sugars 2g |
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| Potassium 138mg |
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| Sodium 26mg |
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| Cholesterol 0mg |
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| Calories 26 |
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| Protein 0g |
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| Total Fat 0g |
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| Total Carbohydrates 5g |
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| Dietary Fiber 2g |
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| Sugars 2g |
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| Potassium 129mg |
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| Sodium 26mg |
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| Cholesterol 0mg |
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| Serving Size 1 fl oz |
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| Calories 43 |
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| Protein 0g |
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| Total Fat 0g |
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| Total Carbohydrates 9g |
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| Dietary Fiber 0g |
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| Sugars 8g |
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| Potassium 174mg |
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| Sodium 10mg |
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| Cholesterol 0mg |
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Carrot term - Related Content |
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| Golden carrots for color, crunch and all-around goodness, enhanced with the sweetness of raisins and the saltiness of sunflower seeds. |
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| Quick is the perfect word to describe these tasty morsels that can be prepared and served in just minutes. Once you’ve tasted these moist cookies, they’re sure to be among your most often made cookie recipes. |
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| This quick-cooking medley features two naturally sweet vegetables, making it a kids' favorite. |
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| Fresh, simple ingredients make this light and healthy salad so appealing and delicious. This invigorating side dish is packed with flavor and nutrition in every bite. |
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| The creamy rich flavor from the sweet potato enhances the taste of cooked carrot to provide a healthy and savory soup that can be served cold or hot. |
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Garnish your salads or main entrée with a carrot curl.
Before slicing, use a vegetable peeler to cut a strip of the peeled carrot.
The carrot strip must be rolled and secured ... |
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To Julienne carrots for salad topping or a simple garnish:
Begin with a clean, peeled carrot. Slice four sides of the carrot to create a rectangle.
Cut carrot lengthwise into ... |
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Carrot Preparation | Carrot
Cooking | Tips
Carrots
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| The combination of sweet and fresh flavors creates a thick and savory soup made from a mix of vegetables and sweet potatoes. A Carrot and Sweet Potato soup uses bits of onion, ... |
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| Most often this variety of soup is made as a creamy soup with a milk or soy base. Carrots are roasted or cooked slowly and pureed into a creamy texture. Then, additional ... |
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| A snack food made from carrots as a key ingredient that is manufactured into the shape of a small chip or cracker-like product. In addition to the actual carrots, carrot chips ... |
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| The juice made from carrots blended into a liquid form. Carrot juice is often promoted for its nutritional benefits, since carrots are rich in beta-carotene and contain ... |
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| A sweet food spread made from carrots that are ground, chopped, or shredded to be combined with sugar, lemon juice, cinnamon, and cloves. Carrot jam can be served as an ... |
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