Carrot 5pcs (Approx 600g)
Product Description
Carrots, depending on the variety, can range in size from small to large and typically average 10-25 centimeters in length. The roots have an elongated, slender shape that can be conical, cylindrical, or slightly irregular depending on growing conditions and the individual cultivar. The skin is smooth, firm, covered in tiny root hairs, and ranges in color from shades of orange, yellow, purple, black, red, to white. Underneath the surface, the flesh generally matches the skin color and is dense, crisp, and slightly aqueous with a snap-like quality. Carrots are crunchy when raw with a sweet or bitter, earthy flavor, and the leaves are also edible with an herbaceous, parsley-like taste.
Carrots, botanically classified as Daucus carota subs. sativus, are slender, edible, underground taproots that grow frilly leaves in a rosette pattern and belong to the Apiaceae family along with celery, parsnips, and parsley. Labeled as a root vegetable, there are many different varieties of Carrots found in a wide array of colors that are harvested at multiple stages of maturity for commercial sale. Carrots have been cultivated since ancient times and were deeply rooted in the diets and traditional medicine of Asian and European cultures. Despite our familiarity today with the bright orange variety, orange carrots did not arrive into the commercial marketplace until the 16th and 17th centuries. There are two descriptors used to define the root’s origins that are labeled as Eastern and Western. Eastern carrots include many of the red, black, and purple varieties, while Western carrots include yellow, white, and orange varieties.
Nutrition Facts
For a Serving Size of 100 grams : Calories 34.8
| % DAILY VALUE* | |||||
|---|---|---|---|---|---|
| Total Fat | 0.2 g | 0% | |||
| Sodium | 58.7 mg | Â 2% | |||
| Carbohydrates | 8.3 g | 3% | |||
| Fiber | 3 g | 12% | |||
| Sugar | 3.5 g | ||||
| Protein | 0.8 g | 1% | |||
| Vitamin A | 341.5% | ||||
| Vitamin C | 6.1% | ||||
| Calcium | 2.4% | ||||
| Iron | 1.9% |
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.
Applications
Carrots are one of the most versatile and fundamental ingredients in culinary recipes, used in raw and cooked form for both sweet and savory recipes. When raw, Carrots can be consumed fresh as a snack dipped into hummus or dressings, shredded into salads, or juiced for a healthy beverage. The roots can also be shredded into coleslaws, sandwiches, wraps, scallion pancakes, and baked goods. In cooked preparations, Carrots can be roasted with other winter root vegetables as a caramelized side dish, boiled for a soft and tender consistency, cooked and blended into natural baby food, or pickled for use as a condiment, especially in Vietnamese cuisine. Carrots pair well with almonds, bacon, butter, celery, cheeses such as cheddar, parmesan and pecorino, cinnamon, cream, ginger, parsley, potatoes, mushrooms, shallots, tomatoes, and red or white wine vinegar. The roots will keep up to one month when stored in a slightly opened plastic bag to allow for air circulation in the crisper drawer of the refrigerator.
