What are carrots? About the ingredient carrots. Including 3,764 recipes with carrots, nutrition data, photos, and where to find it.
Carrots can be eaten in lots of ways. Only 3% of the β-carotene in raw carrots is released during digestion. This can be improved to 39% by pulping, cooking and adding cooking oil.
Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods. A well known dish is carrots julienne.
Grated carrots are used in carrot cakes , as well as carrot puddings, an old English dish thought to have originated in the early 1800s. The greens are edible as a leaf vegetable, but are rarely eaten by humans. Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths.
The carrot gets its characteristic and bright orange colour from β-carotene, which is metabolized into vitamin A in humans when bile salts are present in the intestines. Massive overconsumption of carrots can cause carotenosis, a benign condition in which the skin turns orange. Carrots are also rich in dietary fibre, antioxidants, and minerals.
Lack of Vitamin A can cause poor vision , including night vision, and vision can be restored by adding Vitamin A back into the diet.
Carrots are usually found in the produce section or aisle of the grocery store or supermarket.
Carrots are a member of the Vegetables and Vegetable Products USDA nutritional food group.
|1 cup chopped||128|
|1 cup grated||110|
|1 cup strips or slices||122|
|1 large (7-1/4" to 8-/1/2" long)||72|
|1 small (5-1/2" long)||50|
|1 strip large (3" long)||7|
|1 strip medium||4|
|British (UK) term:||Carrots|
There are 3597 recipes that contain this ingredient.
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