tbl carrot
Carrots are exceptionally rich in beta-carotene (provitamin A), which the body converts to retinol for vision and immune function, and provide dietary fiber, potassium, and antioxidants. A medium carrot contains approximately 25 calories and 6 grams of carbohydrates, with beneficial polyphenols concentrated in the skin.
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 Middle East. Modern carrots are cultivated for their elongated, nutrient-dense taproots, which range in color from orange, purple, red, and yellow to white, depending on pigment composition and variety. The vegetable exhibits a naturally sweet flavor that intensifies with cooking, a crisp texture when raw, and becomes tender when subjected to heat. Key cultivars include Nantes, Chantenay, and Imperator varieties, each with distinct size, shape, and sugar content characteristics.
Culinary Uses
Carrots are one of the most versatile vegetables in global cuisines, utilized both raw and cooked. Raw carrots appear in salads, slaws, and as crudités; cooked applications include braising, roasting, sautéing, steaming, and pureeing. They form foundational components of mirepoix (French), soffritto (Italian), and holy trinity (Creole) flavor bases that begin soups, stews, and sauces. Carrots are central to dishes such as coq au vin, carrot cake, glazed carrots, and Asian stir-fries. Their natural sweetness and pectin content make them suitable for preserves and juices. Grated carrot adds moisture and sweetness to baked goods; carrot juice serves as a base for beverages and stocks.