Introduction:
Carrots are one of the most popular and oldest vegetables of all. In addition to the orange root vegetable, there are yellow, white and purple varieties. They taste firm, crunchy, juicy and somewhat sweet.
Use/Preparation:
Carrots are used raw as a snack vegetable, in salads, in soups, casseroles, as a side dish to various dishes (stewed, baked), as a juice or in cakes. For better absorption of the health-promoting ingredients, carrots should be eaten with oil or fat.
Health:
Carrots are rich in beta-carotene, which is converted into vitamin A by the body. Vitamin A can counteract loss of vision, protects the skin and cells from harmful free radicals. Cooked carrots are more digestible and the body can absorb more vitamins, whereas raw carrots retain more fibre, which can stimulate the metabolism, lower blood fat levels and reduce the risk of stroke, heart attack or type 2 diabetes.
Alternatives:
Parsnips and parsley roots are similar to the taste of carrot. Pumpkin, sweet potato have a similar sweet flavour and are also vegetables rich in beta-carotene, as are corn, spinach and broccoli.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 41/173 |
| Fat | 0,2 g |
| Healthy fatty acids | 0 g |
| Carbohydrates | 9,6 g |
| Sugar | 4,7 g |
| Protein | 0,9 g |
| Salt | 0 g |
