Carrots

Carrots are thought to have originated in the Middle East, several thousand years ago and were once white in colour. Over the centuries, orange roots have been selected by breeders to produce the shape and skin of carrot we now see.

The carrot plant was likely first used medicinally for the unique properties of its seeds. However today it is recognised as a healthy vegetable because of its high concentration of carotenoids, which give carrots their orange colour. Carotenoids are a rich source of vitamin A and are also used in tanning creams.

Traditionally, the large "bugs bunny" carrot with a wide top (crown) and pointed ended was produced by growers. However today we tend to see smaller, more cylindrical shaped roots.

Preparation and Use

Don't leave carrots standing in water before cooking, as this will allow a lot of the vitamins and minerals to leak out.

To prepare, top and tail carrots and then peel to remove the outer skin. Baby carrots just require light rinsing - no need to peel.

Carrots are a traditional side dish to accompany the great British roast dinner. For a change, try roasting carrots in a little oil with a sprig of rosemary, instead of boiling. This allows the carrots to retain more of their sweet flavour.

Health and Nutrition

5 a Day - 3 heaped tablespoons of carrots counts for 1 portion towards 5 a day.

Carrots have the highest content of vitamin A of all vegetables. Consumption of carrots contributes significantly to vitamin A nutrition in our diets, which is thought to give a range of benefits including antioxidant activity.

There is as much calcium in 9 carrots as in a glass (250ml) of milk.

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