Natural Cook Studio of Bend

Carrots, which originated thousands of years ago, were not always orange. Instead, they grew in hues of white, purple, red, yellow, black and green. Another difference was that people once found the green, feathery leaves of the carrot to be more useful than its edible root. These leaves were used as a decorative addition to hairstyles and hats.

Carrots are a great source of beta carotene. In fact, carrots contain a group of plant pigments called carotenoids, and beta carotene is a member of this group. These plant pigments were first identified in carrots and therefore their name was derived from the word carrot. Carrots are fat-and cholesterol-free, low in sodium, and a good source of fiber. They continue to be one of the best sources of vitamin A, which is essential for healthy hair, skin, eyes, bones, and mucous membranes, and prevents infections in the body. Carrots’ antioxidant compounds help protect against cardiovascular disease and cancer and also promote good vision, especially night vision. After beta-carotene is converted to vitamin A in the liver, it travels to the retina where it is transformed into rhodopsin, a purple pigment that is necessary for night-vision. High carotenoid intake has been linked with a 20% decrease in post menopausal breast cancer and an up to 50% decrease in the incidence of cancers of the bladder, cervix, prostate, colon, larynx, and esophagus. Extensive human studies suggest that a diet including as little as one carrot per day could conceivably cut the rate of lung cancer in half.

If you purchase carrot roots with attached green tops, the tops should be torn off before storing in the refrigerator since they will cause the carrots to wilt prematurely as they pull moisture from the roots and they can cause the carrot to take on the taste of the greens over a short period of time.  Also I do not recommend the peeled “baby” carrots.  They are not really baby carrots they are carrots that have been whittled down in size with the bits and pieces going into soups and TV dinners.  When the outer carrot the most nutrient rich part is gone…well the nutrients are mostly gone.

In Health,

Lisa