Carrot

The carrot is a root vegetable. Its exact place of origin is unknown.  Wild species grow in Asia and southern Europe.

There is a variety of carrot types; from small round ones, short and long, to up to 4 kilograms in weight which are used as cattle feed. Carrots have a small, woody core. When the core has the same intense colour as the pulp and skin, it is evidence of good quality. Fresh carrots break and do not bend. Carrots sugar content in the spring is higher than in the autumn and winter. Store carrots separately.  Carrots turn bitter if stored with apples.

Season: Year round

Nutritional Value: Carrot – Swiss food composition database

 

Did you know...?

Carrots range in colour from white, to yellow, to orange-red. The stronger the colour, the greater the percentage of the yellow beta-carotene plant pigment. Young harvested carrots contain up to six percent of sugar. Later harvested varieties have lower sugar content. In addition to beta carotene, carrots are compared to other vegetables, are relatively higher in carbohydrates.

1 portion a day corresponds to:

Two carrots