Moms were right when they taught us that carrots are good for our eyes and they are delicious as well. Carrots taste great raw, cooked, dipped, in soups, in salads, thinly sliced as “pasta,” in juices, smoothies and more. Although we associate carrots with the color orange, not all carrots are orange and they come in a variety of colors. My kids love “rainbow carrots” from the farmer’s market and I’m considering buying these colorful carrot seeds for our backyard.Health Benefits
Carrots are known for their cancer-fighting properties. They are high in carotenoids, including beta-carotene and alpha-carotene. . High caratenoid intake has been associated with a decrease of up to 50 percent in bladder, cervix, prostate, colon, larynx and esophageal cancer. Carrots are good for your eyes as they contain lutein and zeaxanthin, carotenoids that work together to protect eyes and prevent macular degeneration and cataracts. Carrots contain calcium, potassium, magnesium, phosphorus, vitamin C, vitamin A and fiber. Cooking carrots slightly changes the nutritional content of carrots and makes some of the nutrients more bioavailable. Both raw and cooked carrots are good for your health.Selection and Storing
Choose firm, smooth and crisp carrots with deep color and fresh, green tops. Avoid soft, wilted or split carrots. When storing remove green tops and store in a plastic bag for up to two weeks.Carrot Recipe Round-Up
Eat more Carrots!