Carrots

Description: A long tapered root vegetable normally orange in color though other colors Food - carrotsincluding purple and black are sometimes available

Availability: Year Round

Facts: During WW2 British pilots ate so many carrots (to improve their night vision) that their skin turned slightly orange. The orange color of the carrot was actually the result of a special breeding program by Holland growers to honor the “House of Orange” who was then in power.

Serving Size = 1 CUP

Selection: Choose well-shaped, smooth, firm, crisp carrots with deep color and fresh, green tops. Avoid soft, wilted or split carrots.

Food - nutrition label carrotsStorage: Refrigerate in plastic bag with tops removed up to 2 weeks.

Nutrition Benefits: Fat free; saturated fat free; low sodium; cholesterol free; excellent source of vitamin A; good source of vitamin C; low calorie.

Pigments: alpha-carotene, beta-carotene, beta-cryptoxanthin, lutein, lycopene

Phytochemicals: apigenin, pinene, terpinene, terpineol, d-limonene, myricetin, caffeic acid, p-courmaric acid, chlorogenic acid

ORAC Score: 200