Properties / Health
the Carrot

Varieties / Season
the Carrot

Preparation / Care
the Carrot

Vitamins and others: They are rich in carotene (source of vitamin A) and high in fiber and sugar content.

The carrots contain beta carotene (hence their name carota), which is the substance that converts to vitamin A in the human body. According to analyses, a serving of 1/2 cup of cooked carrots contains four times the daily recommended amount of vitamin A in the form of protective beta carotene.

In fact, most people get vitamin A from a few vegetables, in addition to carrots: sweet potato, cabbage, spinach, broccoli, and pumpkin, among which carrots have between 10 and 100 times more.

Beta carotene is also an effective antioxidant with a broad reach in the fight against some forms of cancer, especially lung cancer. Recent research suggests it may also protect against heart attacks and heart disease. Studies also show that beta carotene in vegetables provides this protection, not vitamin supplements.

Carrots (raw) are also appetizers and good for anorexics; they help lower cholesterol; thanks to pectins, they are good for regulating intestinal transit (both diarrhea and constipation); they are good for eyesight, skin, nails, and hair; and for teeth and gum inflammation.

From November to March, it is possible to find good seasonal carrots. Carrots are a hardy and cool-weather vegetable, although they can withstand summer heat in many areas, they grow best when sown in early spring. In some places, mid-summer plantings mature quickly in autumn weather and produce sweet, tender carrots called "mini-carrots" (more expensive).

There are more than 50 varieties, although they are basically distinguished by their length: short - French (less than 10 cm.); semi-long (10-20 cm.) and long (20 cm.). The best are those carrots that are hard, with a bright orange color, uniform, smooth, and without cracks.

The carrots should be stored with the green tops cut off (as they take away moisture and nutritional value).
The tops can be eaten (some do not recommend eating them, but they can be mashed and applied with honey as a remedy for sores) in soups and stews.

For storage, it is advisable to keep them in the least cold box of the refrigerator, in perforated plastic bags (they last several weeks).

For salads or boiled dishes, carrots can be grated or cut into pieces. They also yield a lot when juiced. They are very delicious in many different forms: roasted, boiled, steamed, sautéed al dente, grilled, and they pair wonderfully with any other vegetable, meat, and most dishes.

Carrots increase the nutritional value of soups, stews, salads, and are essential in vegetable soups.