Price: $3.50 $3.00
Ex Tax: $2.61
Brand: Kim's Carrots
Product Code: VCarrotsOHAKUNE450g
Availability: In Stock

Grown by Kim Young & Sons in Ohakune

Three generations of Youngs have produced carrots from Mt Ruapehu's volcanic soils using its natural pest control, cold ground storage, snow melt water, & rich fertile earth.


It began in the 1950's when Kim Young bought a farm at Rangataua and grew his own crops. Now his three sons & two grandsons, by planning together, making effective decisions, & working l-o-n-g hours using only their own hands, have fulfilled Kim's vision of the family growing, harvesting & packing tonnes of really tasty, export quality carrots.


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

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.

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

Click Here:
Carrot Recipes

Do you want beautiful skin? Be sure to eat your carrots...

Carrot Fact Sheet



Nutrition Information
Serving size: 1 cup slices = 100g
per serving 
% Daily
intake per
per 100g 
Energy (kJ/Cal) 200/48 2% 156/37  
Protein (g) 0.8 2%  0.2  
Fat, total (g) 0.3 0% 0.2  
 - saturated (g) 0.03 0% 0.03  
Carbohydrate (g) 8.7 3% 6.8  
 - sugars (g) 8.4 9% 6.6  
Dietary fibre (g) 3.6 12 2.8 Contains Dietary Fibre
Sodium (mg) 52 2% 41  
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  

Percentage Daily Intakes are based on an average adult diet of 8700 kJ 
Your daily Intakes may be higher or lower depending on your energy needs. 
*Recommended Dietary Intake (Average Adult)

Source: The Concise New Zealand Food Composition Tables, 12th Edition, Plant & Food Research - 2018


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