Carrots

Native to Afghanistan, in its wild state carrots are known as Queen Anne’s Lace.

Many nutrients are just below the carrot’s surface. It’s better to rinse and scrub with a vegetable brush or scrape lightly rather than peel the skin.

Keep carrots firm and crisp for serving raw, cut into strips and place in cold water with a slice of onion for half an hour.

Carron Farms is Food Services’ provider of fresh & Ontario-grown carrots.

Varieties

Caropak
Cellobunch
Chancellor
Six-Pak
Avenger
Apache
Caro-chief

Nutrition

Carrots are an excellent source of beta carotene, which is converted in the body to Vitamin A.

Also a source of folacin and fibre.

Selecting

Look for firm, crisp carrots with a smooth, blemish-free exterior.

Be wary of deep green “shoulders” just below the top which may indicate bitterness.

Oversize carrots may have tough centres.

Storing

For fresh, bunched carrots, immediately remove the leafy green tops.

Store in plastic for up to 3 weeks in refrigerator crisper.

For longer storage, keep carrots cool and moist in a root cellar or similar cool place.

Cooking

Prepare by grating, slicing, julienned, pureeing or leaving whole.

Lends itself to a wide range of salads, soups, casseroles, stews and even sweets.

Steam, broil, stir-fry, pan roast with other vegetables, meat and/or poultry.

Recipes

Seasonal Availability
January to May, July to December

Nutrition per 1 medium carrot (61 g), raw:

Nutrient	Value
Calories	25
Protein	1 g
Carbohydrates	6 g
Total Sugar	3 g
Total Dietary Fibre	1.5 g
Calcium	20 mg
Iron	0.2 mg
Sodium	42 mg
Potassium	195 mg
Magnesium	7 mg
Vitamin C	4 mg

Provided by Health Canada