Carrot

Carrots can be found in shades of white, yellow, red, and purple. Their basic ruddy orange color serves as a primer on beta-carotene at work. Carrots can be steamed, boiled, roasted, braised, stir-fried, and squeezed for juice. Their light sweetness adds flavor to, without overwhelming, vegetable combinations. Carrots are also used in cakes, quick breads, cookies and fruit cakes.

Carrots also provide a good source of fiber. High levels of beta-carotene found in carrots are essential to vision and overall tissue health.

Nutrition Chart