Carrot
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Major Growing Areas
Originally from Asia, carrots were then imported into places such as the Middle East and Western Europe. Carrots are now grown worldwide, with China, Russia and California of the United States as the major producers.
Varieties
Different in size and shape and from different growing areas, carrots come in many different varieties. “Eastern” carrots are usually thick, large and covered in mud, while “western” carrots are relatively slender and smoother in texture. In addition to the red-orange colour, which is more commonly recognised, carrots also come in purplish black, purple, yellow and white colours.
Nutritional Values
Carrots are rich in β-carotene, an antioxidant that can be transformed into vitamin A, which helps keep the eyes, bones and skin healthy. The amount of β-carotene in ⅓ bowl of diced carrots is approximately equivalent to the recommended daily intake.
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| Per 100 g |
| Energy |
41 kcal |
| Dietary Fibre |
2.8 g |
| β-carotene |
8280 µg |
| Vitamin C |
5.9 mg |
| Vitamin K |
13 µg |
| Potassium |
320 mg |
Buying and Cooking Tips
Fresh carrots have a sharp colour but few root hairs. It is not recommended to buy carrots that have sprouted, cracked or splited, or with brown tops. Generally speaking, “eastern” carrots are suitable for braising and soup-making, while “western” carrots, sweeter and crispier, are suitable for salad-making and juicing.
Fun Facts
Among all the vegetables, the carrot almost has the highest β-carotene content. As vitamin A is fat-soluble, it is not easily lost during steaming. Note: Frequent consumption of a large amount of carrots may result in an accumulation of β-carotene in the body, causing the skin to turn yellowish orange easily. With a reduced amount of consumption, however, the skin colour would resume normal. Our health condition would not be affected.
Common Dishes:
Pork, Green Radish and Carrot Soup; Braised Chicken, Potatoes and Carrots; Scrambled Eggs with Carrots, etc.
"One serving of vegetables" is approximately equivalent to:
½ bowl of cooked carrots or one bowl of fresh baby carrots, sliced carrots
Note: One bowl = 250-300 ml
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