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Carrots Know Your Fruits and Veggies

Roasted Carrots

Roasted Carrots

Carrots are one of the most versatile vegetables. These orange root beauties are packed with nutrition. A medium-size carrot has 25 calories, 6 grams of carbs, 2 grams of fiber and more than 200% of your daily requirement of vitamin A.
I like them raw and cooked, in salads, side dishes, soups, stews and even cake!
Did you know?
The high amounts of beta-carotene (as vitamin A) found in these root vegetables promotes healthy eyes, teeth, skin, heart and helps protect you from certain cancers and strokes.
Carrots are the second most popular vegetable next to potatoes.
The average American eats about 12 pounds of carrots a year (about a cup per week).
These veggies need to be cooked or cut or bitten into pieces to release their nutritional value.
Eating carrots with a healthy fat helps your body better absorb the nutrients.
Bunnies really do like them!
The deeper orange color; the more beta-carotene you’re getting.

Enjoy these recipe ideas for your carrots from Daily Dish Magazine.

  • Peas and Carrots Potstickers
  • Heart Shaped Carrots
  • Roasted Carrot Fennel and Apple Soup
  • Pea Carrot and Quinoa Salad
  • The Best Carrot Cake Ever
  • Carrot Souffle
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    Cindy's Recipes and Writings

    As a professional cook, I love creating exciting new recipes on the job as well as at home. Assisting in teaching low-income families how to buy, store and prepare healthy food through Penn State’s alliance with Pennsylvania’s Supercupboard Program was very rewarding. During my 11 years with the Master Gardener program, I taught horticultural therapy to assisted living patients using healthful, fr
    esh grown food as a focal point. . My hands-on programs and instruction helped hundreds of children and adults learn about where their food comes from and how important fresh food is for your body.
    Currently I’m a cook at a college in Pennsylvania. We prepare everything we can from scratch, including our potato chips that tout the seasoning of the day!
    Of course I write about food; it's in my blood!

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