NUTRITION  //  Carrots aren’t just for bunnies and horses; even more than apples, they work hard to keep the doctor away. Though best known for their beta-carotene content, they also provide biotin, dietary fiber, molybdenum, potassium, and vitamins A, B6, C, and K; what’s more, they improve cardiovascular, eye, and liver health, and aid in cancer prevention. Delicious raw or cooked, carrots have been shown to be remarkably heat-stable, retaining 75 percent of their nutrients when cooked. They also regulate the amount of insulin and glucose being used and metabolized by the body, providing good support for diabetics. On average, we consume five pounds of carrots per year, or roughly a quarter cup per week. Despite this relatively low intake, they’re the sixth most consumed vegetable in the U.S., following potatoes, tomatoes, onions, head lettuce, and sweet corn. You can find them in a rainbow of colors—orange, purple, yellow, white, and red—at farmers’ markets. 

DID YOU KNOW?  // The word “carrot” comes from the Greek word karoton, and the first three letters (kar) are used to designate anything with a horn-like shape. The beta-carotene found in carrots was actually named for the carrot itself.

SELECTION AND STORAGE  //  Carrots should be firm, smooth, relatively straight, and bright in color. Avoid ones that are excessively cracked, forked, limp, or rubbery. If they don’t have their tops attached, look at the stem end and ensure it’s not darkly colored, as this is a sign of age. Since sugars are concentrated at carrots’ cores, those with larger diameters tend to be sweeter. Cut tops off before refrigerating, and store in the coolest part in a plastic bag, or wrapped in a paper towel to reduce moisture loss. 

By Carol Arnold