Carrots are very versatile. They can be eaten raw or cooked
and supply substantial vitamins and minerals. They are especially
good sources of Vitamin A and Beta Carotene which may reduce
heart disease and some forms of cancer. To pick good carrots
look for the color to be vibrant orange with fluffy green
tops. Carrots should be firm and crack when bent. If you
buy carrots with tops you should remove the greens when
they arrive home to avoid any further water loss from the
veggie. Carrots were first grown as a medicine in Central
Asia. Before the common orange variety was developed in
the 18th century, carrots were more commonly purple and
green.
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