Carrots

Brightly orange colored carrots, are an excellent provider of carotenoids and flavonoids, two important phytochemicals. Phytochemicals are a natural bioactive compound found in plant foods that work with nutrients and dietary fiber to protect our bodies against disease. Carotenoids protect the body by decreasing the risk of heart disease, stroke, blindness and certain types of cancer. Beta-carotene is an important member of the carotenoids family and was originally found in carrots. Carrots are also a good source of disease-fighting flavonoids that provide antioxidants that neutralize free radicals in our bodies. A diet without antioxidants will allow these free radicals, highly unstable and extremely reactive molecules, to attack the cells of our body everyday.

Carrots are not only good for us; they taste delicious. Carrots contain the second largest amount of sugar of all vegetables, which gives them their sweet taste and makes them a very popular snack.

California is the nation's largest carrot producer, growing more than ten times the amount of number-two Florida. Michigan is third. Canada is the biggest importer, followed by Mexico.

Selection & Storage
Bigger is not better when it comes to carrots so select carrots that are less than 8 inches long and relatively uniform in shape and size. They should be well shaped, firm, and smooth with no cracks. Carrots should be a bright orange color to an orange red in color with a bright green top unless the carrots are purchased packaged in a plastic bag. The deeper the color, the more beta-carotene contained in the carrot. The bright green tops don't guarantee a fresher carrot; however, it is widely assumed that they are fresher than the carrots sold in plastic bags.

Whether loose or in plastic bags, avoid carrots with green shoots sprouting out (not to be confused with their green tops) yellowed tips, soft spots or withering. All are a sign of age. Also avoid carrots with large green areas at or near their tops. This indicates sunburn damage on the vegetable.

Before storing carrots, remove their green tops, rinse, drain, and put the carrots in plastic bags and store them in the coldest part of the refrigerator with the highest humidity. They'll last several months this way. To keep the carrots crisp and colorful add a little bit of water in the bottom of the plastic storage bag; this will keep the carrots hydrated. Carrots should be stored away from fruits such as apples and pears, which release the ethylene gas that cause carrots to become bitter.

Preparation
Scrub carrots clean before eating, as this will help remove any dirt that remains on them. Carrots are excellent raw and are a staple found on most vegetable platters. Raw carrots are also a great addition to a child's lunchbox. Kids love their sweet taste, but parents know how nutritious they are for them.

Carrot's nutritional values increase when they are cooked. Raw carrots have a tough cellular wall that our bodies are not able to breakdown very easily. Therefore, cooking carrots until they become slightly tender actually makes their nutrients, including beta-carotene, more accessible to our bodies. Cooking carrots properly will also bring out their natural sweetness.

Don't forget that carrots form the basis of many sauces and stocks, so keep plenty on hand for those purposes. Carrots are even good for some spaghetti sauces along with diced onion and celery.

Tony's Tip
Firm up limp carrots by cutting off one of the ends and sticking the carrots in ice water, cut side down.

Tony's Favorite Recipe
Carrot and Cabbage Salad

Varieties
There are many varieties of carrots: however, most supermarkets in the United States carry only the Imperator variety. It's the variety most of us are familiar with, sold in 1-pound cellophane bags. Instead of carrying many different varieties, supermarkets carry different grades of carrots; U.S. Extra #1, U.S. #1, U.S. #1 Jumbo, and U.S. #2. They range in length anywhere from 4� to 5� inches, to almost a foot.

Large carrots are sometimes peeled and trimmed to approximately two to three inches and sold packaged as baby carrots. However, true baby carrots are harvested early and actually look like miniature carrots with the green top still on them. These carrots are commonly referred to as Belgian or French carrots and they come in plastic bags.

Organic carrots are becoming more in the mainstream, although they are far from being a significant portion of carrot sales. As people become more and more focused on organic produce items, demand for organic carrots is expected to grow significantly.

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