carrots - 450 g cut into 0.5 cm
Rich in beta-carotene (vitamin A precursor) and dietary fiber, carrots also provide vitamin K, potassium, and antioxidants; they are low in calories at approximately 41 per 100g raw.
About
The carrot (Daucus carota subsp. sativus) is a root vegetable belonging to the Apiaceae family, native to Central Asia and cultivated worldwide for over 1,000 years. The edible taproot features a cylindrical or conical shape with a firm, dense texture and ranges in color from orange (the most common), to purple, red, yellow, and white varieties. Orange carrots owe their color to high beta-carotene content and possess a naturally sweet flavor with earthy undertones. The texture varies from crisp and juicy when raw to tender when cooked, with a mild sweetness that intensifies with heat. Common cultivars include Nantes, Chantenay, and Imperator, each selected for size, sweetness, and storage quality.
Culinary Uses
Carrots are fundamental to cuisines worldwide, used raw in salads and crudités, roasted as a side dish, braised, steamed, or incorporated into soups, stews, and braises. In European cuisine, they form part of the soffritto or mirepoix base for stocks and sauces. Asian cuisines employ them in stir-fries, curries, and noodle dishes. Carrots pair well with warm spices (cinnamon, cumin, cardamom), herbs (parsley, cilantro, dill), and proteins including beef, chicken, and fish. When cut into 0.5 cm pieces as specified, they cook relatively quickly and evenly, making them ideal for braises, sautés, and mixed vegetable preparations where uniform doneness is desired.