Great For Roasting &
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Carrots, which originated thousands of years ago,
were not always orange. Instead, they grew in hues
of white, purple, red, yellow, black and green. Another
difference was that people once found the green, feathery
leaves of the carrot to be more useful than its edible
root. These leaves were used as a decorative addition
to hairstyles and hats.
Although you don't find people wearing carrot feathers
in their hair as often as you once did, you'll still
find the carrot is a popular vegetable. Its crisp,
delicious taste is a perfect addition to any entrée,
but the carrot also makes a perfect snack all on its
own. The carrot's natural high potency in Vitamin A
helps the body produce more skin and membranes, which
are constantly being broken down and replaced. Maintaining
healthy skin and mucous membranes is vital to keeping
us healthy as they help ward off invading organisms.
Carrots are fat-and cholesterol-free, low in sodium,
and a good source of fiber. They continue to be one
of the best sources of vitamin A, which is essential
for healthy hair, skin, eyes, bones, and mucous membranes,
and prevents infections in the body.
- Carrots have a higher natural sugar content
than all other vegetables with the exception
- Baby carrots
were once longer carrots that have been peeled,
trimmed to 1-1/2–2 inches
in length and packaged. True baby carrots
removed from the ground
early and actually look like miniature
- Carrots are a great source
of beta carotene. In fact, carrots contain a group
of plant pigments
called carotenoids, and beta carotene is a member of this group. These
plant pigments were first identified
in carrots and therefore their name was derived from the word carrot.
Quality carrots should be well-shaped with firm, smooth
skin. Avoid flabby, soft, or wilted carrots.
The Fresh1 carrots come from California, and are
available all year round.
Store them in the refrigerator, but in a plastic bag
and away from foods with strong scents, as carrots
tend to absorb odors.
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