carrots

Nutrition

1 cup of cooked carrots provides 330 percent of vitamin A of the recommended dietary allowance for adults.

1 cup of sliced, canned carrots has 45 calories.
 
Selection

The best carrots are those that are well-formed, smooth and firm and blemish-free.

Smaller types are more tender than the large varieties, and a deep color indicates more vitamin A.

Avoid carrots that are wilted, flabby or cracked. Also avoid those with large green "sun-burned" areas at the top and roots that are flabby from wilting or those that show soft decay.

Excessive masses of leaf stems at the neck often indicate carrots with undesirably large cores. However, the condition of the tops does not indicate the quality of the root.
 
Storage

Remove the green tops before storing because they increase the respiration rate and draw moisture from the carrots, causing shriveling.

Place carrots in a plastic bag before storing in a refrigerator crisper.

Carrots taste best when used within 2 weeks, but the nutritional value will keep for several weeks.

Prevent bitterness in carrots by storing them away from apples and other fruits that give off volatile gases (ethylene) while ripening.
 
Serving

Wash carrots carefully. Carrots may be scraped, pared or cooked with the skins on. Skins can then be slipped off cooked carrots when held under running water.

Carrots can be boiled, steamed, baked or sauteed. Remember, overcooking results in loss of nutrients and flavor. Add 1 teaspoon of lemon juice to 1 cup raw carrots to enliven the flavor of less than garden-fresh carrots.
 
Source: OSU Extension

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