Carrot

Description

Carrots have a sweet-earthy flavor and a crunchy, juicy texture; they most commonly appear in a vibrant orange color, with a characteristic conical shape and smooth skin, although there are also purple, yellow, and white varieties. They are rich in beta-carotene (a precursor of vitamin A), fiber, vitamins C and K, as well as potassium and antioxidants, while being low in calories, which supports vision, immunity, skin health, and digestion, and positively affects the cardiovascular system. Carrots are great raw as a snack or salad ingredient, in cooked dishes — stewed, roasted, steamed, in soups, purées, juices, or cakes, where they enhance flavor and color. To maintain freshness, remove the green tops, do not wash before storing, place in a perforated bag or container in the refrigerator drawer; when stored in a cool, moist environment, they remain crisp for 1–3 weeks, and even longer in a cool cellar.