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Botanical Name
Daucus carota subsp. sativus
Description
The carrot is a root vegetable that is most commonly orange in color, but purple, black, red, white, and yellow cultivars exist.
Vitamins and Minerals
- Vitamin A
- Vitamin B6
- Vitamin K1
- Beta carotene
- Biotin
- Potassium
- Antioxidants: beta-carotene, alpha-carotene, lutein, lycopene, polyacetylenes, anthocyanins
Health Benefits
- Possible reduced risk of prostate, colon, stomach, lung and breast cancers.
- Lower blood cholesterol
- Eye health – May help with night vision and may also cut your risk of age-related macular degeneration.
Background and History
The domestic carrot has a single origin in Central Asia. Its wild ancestors most likely originated in Persia.
When they were first cultivated, carrots were grown for their aromatic leaves and seeds rather than their roots.
The carrot plant was introduced into Spain by the Moors in the 8th century.
Cultivated carrots appeared in China in the 14th century, and in Japan in the 18th century.
Outwardly purple carrots, still orange on the inside, were sold in British stores beginning in 2002.
Flavor Profile
Sweet and bitter
Pairs Well With
- butter
- ginger
- lemon
- maple syrup
- orange
- parsley
- sugar
- cinnamon
- coriander
- dill
- lime
- mint
- olive oil
- tarragon
- thyme
Storage
Store carrots in the refrigerator for up to a month. Cut off carrot greens, place carrots in a container with lid and cover completely in water. Keep container in the refrigerator, changing the water ever 4-5 days.