There is lots of health benefits and nutrition in carrots, they provide many different essential vitamins and nutrients. They are very healthy vegetables enriched in goodness and vitality.
Benefits of carrots include vitamin A, vitamin B3, vitamin C, vitamin E and Carotene. Raw carrots benefits: these vegetables are full of nutrients including potassium, calcium, iron and zinc. Take care not to overcook carrots as this will significantly reduce the amount of essential vitamins and nutrients.
Healthy Foods Index
Carrots are a popular healthy and nutritional root vegetable that is versatile enough to be cooked in many different ways - all of which give this nutritional vegetable a different flavor. Carrots can be eaten either raw of cooked and to a taste to suit everybody; many children like raw carrots as they are sweet flavored. Carrots are usually orange in color, vary in size and have fresh, green leafy tops.

The History of Carrots
Carrots common carrot is the color of orange. However, when carrots were first grown in the middle ages, they were purple! The orange carrot was produced later and originated from Holland, and was introduced to other countries during the 17th and 18th centuries. White carrots have also been grown over the years, and although they are more of a rarity these days, they are still eaten in France.

Calories in Carrots
Carrots are low in calories, and a very good, healthy vegetable particularly when eaten raw. The amount of calories in carrots depends on the way that the carrot is cooked for example if the carrot is baked, grilled, roasted, steamed, microwaved or boiled. The following calorie guide can be used to calculate the amount of calories in carrot:

Calories in Carrot per 100 grams:
Grated Carrot - 37 calories
Old - 35 calories
Old Boiled - 24 calories
Young - 30 calories
Young Boiled - 22 calories
Canned - 20 calories
Frozen Boiled - 22 calories
Baby Carrots Calories Canned - 19 calories

Are Carrots Good For Your Eyesight?
The theory that carrots can improve your eyesight came from the Second World War when radar systems were positioned along the coasts of England in 1939 to spot the enemy. It was the Germans who formed the opinion that the English had great night vision as they ate so many carrots. However, there is some truth behind the eyesight theory as carrots do form retinal and a lack of retinal can result in night blindness.

Picking and Storing Carrots
Carrots are that healthiest and tastiest. When they are home grown or organic. Always look for the freshest carrots and avoid the tired old ones that are marked, bruised and feel limp of soft as the carrots will have lost a lot of their health benefits, vitamins and nutrients.

Look for fresh looking carrots that are rich in color and health as these will contain the most nutritional value. Look for thin young carrots as these are the tastiest and are very tender when cooked. These particular carrots are great for steaming but should only be steamed for a couple of minutes only to avoid the loss of essential nutrients.

This type of carrot tastes excellent raw and it is sweet in flavor due to the natural presence of sugar in carrots and is particularly appealing to kids - perhaps try adding some sticks or grated carrot to your child's lunch box.

Store carrots in a cool airy place or even in the refrigerator where they will keep fine for up to several days.

Preparing Carrots for Cooking
The richest source of vitamins and nutrients is found in the carrot skin and the layer directly beneath it, therefore, when peeling carrots, be very careful not to peel too much skin if any at all as you will be peeling away the most nutritional and healthiest part of the vegetable.

Cooking with Carrots
There are lots of carrot recipes as this versatile root vegetable can be added to many different dishes. Carrots can be used to make cakes, soups, salads, coleslaw, dips, stews, broths, casseroles and as an accompany to meat and potato dishes.

Carrots can be cooked in many ways including roasting, baking, stir frying, boiling, roasting and steaming. Different cooking methods produce different tastes from sweet to

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