Carrots

Carrots date back to ancient times. Their orange color did not come about until the 16th century. Until that time, carrots were generally purple, yellow and white. The ancient Greeks encouraged the eating of carrots as a remedy for an upset stomach. Carrots were brought to the shores of the United States by early settlers.

Carrots are available year-round from California. They are also grown in Georgia, Michigan, Texas, Canada and Mexico.

Consumers can buy traditional carrots in bunches or bags. Baby carrots also are available. The term baby carrots is misleading as the carrots are simply large carrots peeled and cut down to a smaller size. Carrots are also available in coins and sticks and as part of fresh stir-fry mixes.

 

Choose carrots that are firm and brightly colored. If the tops are attached, make sure the tops are not wilted. Avoid limp or excessively cracked carrots.

Raw preparation

Carrots are excellent when served raw. Their sweet, crunchy flavor makes them a favorite with children, especially when served with dip. Carrots can be washed and cut into sticks or coins for dipping and eating. They can be shredded and added to salads or slaw.

Cooking

Carrots are versatile and can be cooked many different ways. They can be boiled, blanched, steamed, braised, fried, sautéed, baked, deep-fried, microwaved or pressure-cooked. They can be added to soups and stews or served as a side dish. Carrots can be cooked in apple juice to make them more appealing to children.

Baking

A favorite of many, carrot cake is the most well-known use for carrots in baking. Carrots can also be added to muffins and other breads.

Freezing

Carrots should be blanched for 2-5 minutes before freezing.

Small (6 to 7 inches) = 12 to 13 counts
Small = about 1/3 cup grated
Small = 1/2 to 1/3 cup coined
Medium (7 to 8 inches) = about 6
Medium = about 1 cup grated
Medium = 2/3 to 1/2 cup coined
Medium-large (9 to 10 inches) = about 5
Medium-large = about 11/2 cup grated
Medium-large = slightly less than 1 cup coined
Large (11 to 12 inches) = about 4
Large = about 11/3 cups grated
Large = 1 cup coined

Carrots are best stored in the refrigerator. Be careful not to store carrots with apples and pears as the carrots will absorb odors from those fruits.

U.S. Extra No. 1
U.S. No. 1
U.S. No. 1 Jumbo

Carrots are an excellent source of beta-carotene, which is a form of vitamin A. They are fat free and low in sodium. Carrots contain no cholesterol and are a good source of fiber.

Nutrition Facts Serving Size 7" long, 1 1/4" diam. (78g)

Amount Per Serving

Calories 30   Calories from Fat 0

% Daily Value*

Total Fat 0g   0%

Saturated Fat 0g   0%

Trans Fat 0g

Cholesterol 0mg   0%

Sodium 60mg   3%

Total Carbohydrate 7g   2%

Dietary Fiber 2g   8%

Sugars 5g

Protein 1g

Vitamin A 110% *   Vitamin C 10%

Calcium 2% *   Iron 2%

*Percent Daily Values are based on a 2,000 calorie diet.

• Mel Blanc, the voice of Bugs Bunny, did not like carrots.
• Carrots are native to Afghanistan.
• Carrots were not originally orange. When first cultivated carrots came in red, black, yellow, white and purple – but not orange.

The Packer’s Produce Availability and Merchandising Guide
www.thepacker.com/theguide/theguide-home.asp
World Carrot Museum
www.carrotmuseum.com

Foodreference.com
www.foodreference.com