a cultivated plant of the parsley family with feathery leaves, which yields carrots; a tapering orange-coloured root eaten as a vegetable. 

Carrots of many colors.

Carrots of many colors. (Photo credit: Wikipedia)

Strange isn’t it that carrots are part of the same family as parsley? The greens can be eaten but most commonly it is the root that we all know.

They are full of beta carotene which gives us vitamin A but they are also great sources of fibre and antioxidants.  It is good to eat raw food but this is one vegetable where you’ll get more beta carotene released if cooked.  Basically I think the ratio is 3% raw and 30% if cooked.  Amazing difference!

Recipes using carrots

3 responses to “Carrot

  1. Pingback: Carrots On The Curriculum | The Botanical Baker

  2. Pingback: To Feed – The Core Quality Of A Mother | The Botanical Baker

  3. Pingback: Finally Some Success With Carrots | The Botanical Baker

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