g/1lb 3oz carrots
Carrots are rich in beta-carotene (converted to vitamin A in the body) and contain dietary fiber, particularly when skin is retained. They also provide potassium and antioxidants, with bioavailability of carotenoids enhanced through cooking and fat consumption.
About
The carrot (Daucus carota subsp. sativus) is a root vegetable belonging to the Apiaceae family, domesticated from wild carrot species native to Central Asia and the Mediterranean region. Modern cultivated carrots are typically orange, though heirloom varieties exist in purple, red, white, and yellow. The edible root features a firm, somewhat sweet flesh with a characteristic earthy undertone, and grows in taproot form beneath feathery green foliage. Carrots contain natural sugars (primarily glucose and fructose) and develop enhanced sweetness when exposed to cold temperatures, which converts starch to sugar through physiological adaptation.
Culinary Uses
Carrots serve as a fundamental aromatic vegetable across global cuisines, functioning as a base in mirepoix (French), soffritto (Italian), and similar flavor foundations. They are prepared through diverse methods including raw (grated, sliced, or whole as crudités), roasted, braised, steamed, and incorporated into stocks, soups, stews, and braises. The vegetable's natural sweetness makes it suitable for both savory and sweet applications—from classic carrot cakes and glazes to stir-fries and curries. Younger, thinner carrots are often preferred raw or lightly cooked to preserve delicate texture, while mature carrots tolerate longer cooking and pair well with warming spices like cinnamon, cumin, and ginger.