A raw carrot is a great alternative to fruit
Carrots can be eaten both raw & cooked.
Whilst some nutrients may be lost in the cooking process, others are made more bioavailable.
If carrots are cooked whole, then cut up, they are noticeably sweeter than if they are cut up first.
Grown by Kim Young & Sons in Ohakune
Carrots are full of sulfur & glutathione which helps in the detoxification process, especially when eaten raw.
Roasting brings out the sweetness in carrots, which works well with savoury flavours. Cut carrots into large chunks & roast with olive oil, cumin & cinnamon. Once cooked, toss them with raisins & parsley.
Grate & add them to stir-fries, bolognese sauce or pasta bake.
Steam carrots and mix them through mashed potato.
Transform carrots into an exotic, boldly flavoured Moroccan side dish by braising them with mint, cinnamon, garlic, red pepper, coriander, honey and lemon.
Rich bright orange colour
Carrot juice with a little ginger to give it a zing is a great way to start the day
Cooking carrots is simple, just wash, peel & cut into any shape before boiling, steaming, roasting, pureeing or even frying with a little honey
For boiling carrots, it is best to boil them for 12-15 minutes.
6 - 8 minutes to steam carrots that are sliced 1/2cm thick.
Nantes variety of carrot... even cylindrical shaped
Buy carrots without the greenery still on them, otherwise those pretty leafy tops will act like nutrient vampires sucking out the vitamins & moisture before you can eat the carrots.
Carrots pair well with mild or strong flavours... use spices like; cinnamon, cumin, coriander, ginger, nutmeg & paprika, along with herbs: dill, fennel, parsley, rosemary, sage, thyme, basil & garlic
|Serving size: 1 cup slices = 100g|
|Fat, total (g)||0.3||0%||0.2|
|- saturated (g)||0.03||0%||0.03|
|- sugars (g)||8.4||9%||6.6|
|Dietary fibre (g)||3.6||12||2.8||Contains Dietary Fibre|
|Vitamin A Equiv. (µg)||1116||149% RDI*||872||A good source of Vitamin A Equiv.|
|Vitamin C (mg)||2||5% RDI*||2||A source of Vitamin C|
|Niacin||0.6||6% RDI*||0.5||A source of Niacin|
|Potassium (mg)||223||174||Contains Potassium|
|Vitamin B6 (mg)||0.15||10% RDI*||0.12|
|Folate (µg)||27||13% RDI*||21|