Harvest of the Month: Carrots
Carrots may be one of the first foods to come to mind when we think of healthy foods, and for good reason. For years we’ve been told carrots are good for our eyesight and our overall health. And it’s true! The vitamin A in carrots help prevent vision loss, and they’re rich in other vitamins, minerals, and fiber. Studies show that eating more antioxidant-rich foods, such as carrots, can reduce the risk of cancer and cardiovascular disease. Carrots can also help regulate blood sugar. The high potassium and low sodium content in carrots means they will also help protect against high blood pressure. Here are some fun facts about carrots:
- Carrots are the second most popular type of vegetable after potatoes.
- The heaviest carrot ever recorded was more than 19 pounds and the largest was over 19 feet!
- The average American eats about 12 pounds of carrots per year, which is about one cup per week.
How to Select
Choose well-shaped, smooth, firm, and crisp carrots with deep color and fresh, green tops. Avoid soft, wilted, or split carrots.
How to Store
Refrigerate carrots in a plastic bag with tops removed for up to two weeks.
How to Prepare
Wash carrots and peel with a vegetable peeler. Cut the stem end evenly. Carrots may be eaten raw, boiled for 10 minutes, or steamed in a steaming rack over boiling water and covered for 12 minutes until crisp-tender. They may also be shredded for use in a variety of recipes.
Try carrots in this Healthy Cole Slaw recipe!