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Raw carrots make for quick and easy snacking, but this versatile root vegetable can also be roasted, braised, steamed or sauteed — as well as baked into muffins, quick breads and cakes. While they're a year-round supermarket staple, carrots actually have a season, or two seasons to be precise. There's a late spring crop as well as a fall crop and some of the fall harvest goes into cold storage for winter, which means you can enjoy carrots now and for months to come. Read on for tips on shopping for, storing and prepping carrots.
Orange is the most common color, but carrots come in a rainbow of hues. Check your farmers market for purple, white, yellow and red carrots and pick ones with deep, rich color.
Look for plump, firm carrots without any soft spots. The skin should be smooth and free of cracks or splitting.
If you see carrots sold in bunches, with their leafy tops still attached, make sure the greens are bright and not at all wilted. Carrot tops are a little bitter but can be used in pesto, soups and salads.
Carrots lose moisture through…
Much of this vegetable's nutritional value comes from carotenoids, which are found in thousands of plants but are highly concentrated in carrots—especially orange and yellow ones.
Many carotenoids are converted into vitamin A in the human body, and 1 cup of cooked carrots contains enough to supply five times the amount you should get in a day. Vitamin A is needed for healthy eyes and vision, but it’s not quite accurate to say carrots improve eyesight. Though vitamin A is good for your eyes, it isn’t going to correct nearsightedness or poor night vision.
However, carotenoids do act as powerful antioxidants, strengthening the body’s ability to repair cell damage. Studies suggest that they may reduce the risk of developing some types of cancer, tame the kind of inflammation in the body that can lead to disease, and boost the immune system.
Carrots have been shown to be particularly beneficial when it comes to heart health. “We know carrots can reduce cholesterol, they help lower blood pressure, and some research has shown they can help prevent stroke,” says Martha Gulati, MD, director of the cardiology department at University of Arizona, Phoenix. “I am always trying to get my…