carrots

The classic carrot, also known as the carrot root, is light orange.

Meanwhile, other types of carrots have also been cultivated, which then come in, for example, a bright yellow or in violet.

Origin

It is assumed that the first carrots were probably cultivated in what is now Afghanistan.

Carrots have probably always been a staple food for humans.

Carrots only became widespread in Europe in the 19th century, when less woody varieties were bred.

The most important growing countries worldwide today are China, the USA, Russia, Poland, Great Britain, and Japan. In Europe, Great Britain, France, and Italy are the leading growing countries.

Season

There are so many different varieties of carrots that the market can be supplied with locally grown carrots almost all year round - from August to April.

During the summer months, the market is primarily supplied by bunched carrots.

Recognizing fresh carrots:

• The carrot greens should be fresh and not wilted.
• It is also important that it has a strong, green color.
• If the carrots have holes in the peel, this may mean that they are infested with carrot flies.
• You should only buy carrots that are still nice and firm and have a strong, bright orange color.

In the supermarket, you should always choose the smaller carrots, as they are crisper and don't taste as woody as larger ones.

Storage/Shelf Life

Carrots can wilt relatively quickly after purchase and become rubbery.

• To prevent this, you should remove the carrots from the packaging, cut off the greens and store them in the vegetable drawer - they will stay fresh there for about 5-6 days.
• If you also wrap them in a damp cloth, they will stay nice and crisp and fresh for a few more days.
• Another option is to place them in a bucket or box of sand and put it in a dark cellar. This way, the vegetables will stay fresh for up to 3-4 weeks.

The taste

Carrots have a fresh taste and can taste slightly sweet, depending on how they are prepared.

If stored in the refrigerator and eaten immediately, they make a lovely refreshment for the summer.

Use in the kitchen

Carrots can be used raw or cooked, in soups, sauces, as a side dish, in salads, juice and even in cakes.

If you clean the carrot thoroughly, you don't even need to peel it.

If you do want to peel them, you should make sure to shave them off thinly using a vegetable peeler.

When preparing carrots, fat or oil should always be used if possible, because the body can only break down the carotene it contains in combination with fat.

Our recipe recommendations

Nutritional value/active ingredients

100g of carrots contain just 27 calories.

On average, it contains 41 mg of calcium, 60 mg of sodium, and 18 mg of magnesium.

In the area of ​​vitamins, vitamins C and A are particularly noteworthy due to their high concentration.

Carrots are particularly valuable because of their beta-carotene content, which our bodies can convert into vitamin A. Vitamin A is good for our eyes.

Carrots are particularly recommended for pregnant women and small children, as they contain not only folic acid but also a variety of other important minerals.

Carrots can strengthen the immune system.