Baby carrots are considered to be superior in texture, taste, sweetness and appearance.
NOTE: These baby carrots should not be confused with cut baby carrots in grocery stores, as those are mature carrots cut several times and individually shaped to appear baby in size.
**Eat the tops quickly as they have a short shelf life!
Baby carrots are actually carrot varieties that are harvested young because they are a “fast maturing” variety grown specifically for their immature sized root.
Nutrient Value & Health Benefits:
* The areas of antioxidant benefits, cardiovascular benefits, and anti-cancer benefits are the best-researched areas of health research with respect to dietary intake of carrots.
* Fascinating results of a new 10-year study from the Netherlands about carrot intake and risk of cardiovascular disease (CVD) … participants who ate at least one-quarter of a cup had a significantly lower risk of CVD. Groups of participants who ate one-half to one cup or more had an even more greatly reduced risk of CVD
* Carotenoids – high on the list of all commonly-consumed U.S. antioxidant vegetables in terms of their beta-carotene content
* Phytonutrients in carrots called polyacetylenes. In carrots, the most important polyacetylenes include falcarinol and falcarindiol can help inhibit the growth of colon cancer cells.
* Synergy to maximize health benefits – Carotenoid content of carrots not only helps prevent oxidative damage inside our body, but it may also help prevent oxidative damage to the carrot polyacetylenes
* valuable amounts of vitamin C
* The ability of carrot extracts has been found to inhibit the growth of colon cancer cells, and the polyacetylenes found in carrots (especially falcarinol) have been specifically linked to this inhibitory effect. Significant effects on colon cell health have been shown for participants who consumed about 1.5 cups of fresh carrot juice per day.
* significantly lowers rate of glaucoma (1)
* Possibly associated with reduced risk of cataracts (2)
Tips for Use:
* The right storage conditions can preserve the beneficial nutrients of (all-e)-beta-carotene for several weeks. Wrap carrots in damp paper and place in an air-tight container in the refrigerator.
* WASH carrot roots and gently scrub them with a vegetable brush right before eating.
* If the stem end is green, it should be cut away as it will be bitter.
* COOKING – Although carrots’ beta-carotene may become more bioavailable through well-timed steaming, be careful no to overcook if you want to your carrots to retain their maximum flavor and strong overall nutritional value.
* JUICING – Carrot juice is delicious and has been found to aid in good colon health.
* CARROT TOPS / GREENS – While the tops can be stored in the refrigerator, kept moist by being wrapped in a damp paper, they should really be used soon after purchase since they are fragile and will quickly begin to wilt.
* The name “carrot” comes from the Greek word “karoton,” whose first three letters (kar) are used to designate anything with a horn-like shape. (That horn-like shape, of course, refers to the taproot of the carrot that is the plant part we’re most accustomed to consuming in the U.S.).
* The beta-carotene that is found in carrots was actually named for the carrot itself.
* The carrot can trace its ancestry back thousands of years, originally having been cultivated in central Asian and Middle Eastern countries, along with parts of Europe although they looked quite different from the orange variety we are most familiar with today.
(1) Researchers at the Jules Stein Institute at the University of California at Los Angeles determined that women who consume carrots at least twice per week – in comparison to women who consume carrots less than once per week have significantly lower rates of glaucoma.
(2) Intake of geranyl acetate – one of the photonutrients that is present in carrot seeds (and sometimes extracted from purified carrot seed oil) has also been repeatedly associated with reduced risk of cataracts in animal studies. However, researchers have yet to analyze the amount of geranyl acetate in the root portion of the carrot and the impact of dietary intake on risk of cataracts.