carrots - cook for your life

Mildly sweet and crunchy, the ever-constant carrot has been used for thousands of years for medicinal purposes. High levels of beta-carotene, metabolized by the body into vitamin A, give carrots their characteristic orange hue and a significant part of their nutritional value.

Vitamin A is known for its positive effects on eyesight, as our mothers endlessly told us. Along with ample A, carrots are also a very good source of vitamin K and potassium. Vitamin E is an antioxidant, helpful in reducing free radical cell damage which keeps the immune system healthy and robust.

Chef Tips

Fresh carrots should have a notable heft and stiffness and be very bright orange. If they bend or are dull-looking, they are too old to buy or consume. When storing carrots, cut off the leafy green tops, as they suck the moisture out of the root. Place them inside a plastic bag or damp paper towel and store in the coldest part of the fridge (but not the freezer). They can stay fresh for a couple of weeks this way.

Keep carrots on hand at all times. Incredible nutritional properties aside, they are a staple vegetable in most cuisines. If you have them, you can make almost anything, anytime. Rinse with water and gently scrub carrots before eating. They can be eaten raw, sautéed, or roasted.

Try our Chipotle Roasted Carrot Fries by cutting carrots into narrow sticks, sprinkling with sea salt, pepper, chipotle peppers, lime, and roasting with a little oil for a healthy alternative to French fries.

Raw carrots are a perfect portable snack, and when shredded, carrots add color as well as vitamins to any salad or sandwich.

For a hearty soup try our Roasted Carrot & Red Lentil RagoutFor an unexpected treat, trying making Halva — a delicious Middle Eastern carrot dessert.

Registered Dietitian Approved

There are many misconceptions about nutrition and cancer in widespread media. By using current scientific literature and recommendations from the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the  Academy of Nutrition and Dietetics, and the American Institute for Cancer Research, the National Cancer Institute, and the American Cancer Society, our Registered Dietitian, Kate Ueland, MS, RD, CSO and our team of editors work to help our readers discern truth from myth. The statements on this blog are not intended to diagnose, treat, or cure any disease. Always consult your physician or registered dietitian for specific medical advice.

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