- Low in Saturated Fat and Cholesterol
- High in Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Potassium, Thiamin, Niacin, Vitamin B6, Folate and Manganese
How pigment in carrots colors promote good health:
|WHITE (PARENT CARROT)||ORANGE||PURPLE OUTSIDE |
|Health benefit = no medicinal value from pigment||Health benefit = Vitamin A essential for well-being, healthy eyes||Health benefit = Helps prevent heart disease from blood clotting, antioxidant ties up harmful free radicals||Health benefit = Helps prevent cancer||Health benefit = develops healthy eyes and helps prevent cancer|
|Pigment = no pigment||Pigment = beta carotene||Pigment = beta carotene and anthocyanin||Pigment = Lycopene (another form of carotene)||Pigment = xanthophylls|
|Origin = Afghanistan, Iran, Pakistan||Origin = Europe and Mid East||Origin = Turkey, Mid and Far East||Origin = India, China||Origin = Mideast|
How to cook:
- Look for: Orange, firm spears without any gray, white or desiccated residue on the skin. The greens should preferably still be attached.
- Prep: Peel; cut off greens.
- Microwave: Cut carrots into 1⁄8-inch-thick rounds. Place in a large glass baking dish or pie pan. Add 1⁄4 cup broth (or white wine). Cover tightly and microwave on High until tender, about 3 minutes.
- Roast: Preheat oven to 500°F. Cut carrots in half lengthwise then slice into 11⁄2-inch-long pieces. Spread on a baking sheet or in a pan large enough to hold them in a single layer. Coat with 2 teaspoons extra-virgin olive oil. Roast, turning once halfway through cooking, until beginning to brown, about 15 minutes.
- Sauté: Cut carrots into 1⁄8-inch-thick rounds. Melt 1 tablespoon butter in a large skillet over medium-low heat. Add carrots; stir and cook until tender, about 4 minutes. Add 1 teaspoon sugar; stir until glazed.
- Steam: Cut carrots into 1⁄8-inch thick rounds. Place in a steamer basket over 1 inch of water in a large pot set over high heat. Cover and steam for 4 minutes.
from: many source