Carrot

Carrots are native to Afghanistan. The Greeks and Romans both ate large quantities of carrots - the Greeks used them to make a love medicine, claiming they made men more ardent and women more yielding and the Roman emperor Caligula, who believed the rumour, forced the Roman Senate to eat them so he could see them "in rut like wild beasts."
They are a root vegetable. The smaller baby carrots are the sweetest and most juicy.

To Buy:

Not too small, not too big. Oversized carrots tend to lack flavour and can be woody. The same goes for tiny baby carrots that are pale in colour. Look for fresh tops to ensure freshness.

To Store:

Baby carrots will store in the crisper for up to 3 days, large carrots for up to a week. Remove the tops before storing.

Tips & Tricks:

When juicing - peel the carrots first for a fresh sweet taste. Naturopath Rita Cozzi notes that in some countries carrots are used to clean up traces of uranium, heavy metals and all other toxins in the soil. Even if you don't feel you can justify buying everything organic you should insist on buying organic carrots.

Cooking Tips:

Raw carrots are delicious but when you cook them, cook them beyond the crunchy stage. Roast carrots are delicious and take about an hour to cook.

Find recipes with Carrot

Nutrition per 1 Unit:

Energy (kJ):

Low GI < 55:

Protein (g):

0.5

Saturated Fat, g :

0.0

Vitamin A:

Amines:

Negligible

Glutamates:

n/a

Carbohydrates, g:

3.2

Fibre, g:

Fat (g):

0.1

Monosaturated Fat , g:

0.0

Vitamin C:

Salicylates:

Moderate

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.