Curative nutrition

Carrots, the rambits are right!

48 calories per cup (shredded, raw)
70 calories per cup (sliced, cooked)

Carrots are one of the most flavorful, economical, and widely available sources of carotene. The plant form of vitamin A prevents cancer. Good source of potassium, whether raw or cooked; fat-free, high in soluble fiber; and source of vitamin C when raw.

At the market: For best taste, choose smooth carrots that are small to medium in size and tapered at the tips. (Baby carrots – about two inches in length – are almost always tender but can be tasteless).

Carrots should have a bright orange-red color and a firm texture. Limpness, sprouts on the carrots, or signs of decay at the tips indicate carrots that have passed their prime. By contrast, greens at the top of carrots are a sign of freshness.

Kitchen tips: Before storing carrots, remove any tops that are present.

Store the carrots in plastic in the refrigerator; a good batch will keep two to three weeks. Carrot greens, however, are fussier and will last only about five days. For best taste, store carrots away from apples to prevent bitterness.

Before serving carrots, wash them well and scrape the skin if it looks tough and old. A swivel-bladed peeler makes for the easiest peeling. Expect a pound of raw carrots to yield about four cups shredded.

You may prefer cooked carrots to raw ones. For fast cooking, cut carrots into coin-shaped pieces and steam until tender, about 10 minutes. For the boldest taste, cut the carrots on a diagonal; this exposes more surface and enhances the flavor. Raw carrots, of course, are standard for snacking and salads.

Accent on enjoyment:
. Toss them with pasta, marinated vegetables, or your favorite stir-fry.
. Combine them with one or more of these tasty foods, oranges, raisins, chicken, potatoes, broccoli, or lamb.
. Use as a natural sweetener: Add chopped carrot to soups, stews, and tomato sauce for a full, natural sweetness without refined sugar.*