Cultivated for thousands of years as food in the Orient, Daucus carota sativa was more valued elsewhere for its legendary medicinal qualities — the cure for everything from night blindness to whooping cough. Its value in cooking only came later, and today, of course, everyone loves to eat carrots, perhaps because the baby-boom generation was indoctrinated by Bugs Bunny cartoons.

Strangely enough, the first carrots were white, purple and yellow — not orange. Orange carrots were only developed later on in the 1600s by the Dutch. In fact, all modern day carrots are directly descended from Dutch-bred carrots.

Colour is everything

Ever wondered what makes carrots orange? The plant pigment that gives carrots and other orange vegetables their vivid colour is beta-carotene. All fruits and vegetables that are yellow or orange in colour contain some beta-carotene and carrots are one of the richest in this healthy pigment. Once absorbed into the human intestine, our bodies convert beta-carotene into vitamin A.

Furthermore, one carrot supplies enough beta-carotene to meet our entire daily requirement for Vitamin A — in fact, one carrot has 220% of the Vitamin A we need every day! What's more — carrots are also a source of fibre, potassium, phosphorous and Vitamin C, and have only 35 calories per cup.

Why do we need beta-carotene and vitamin A?

Vitamin A is important for good eyesight, especially at night, since it helps our eyes adjust to the dark. It also helps fight infection and keeps our skin and hair healthy. A diet that is deficient in vitamin A reduces a person's resistance to diseases, particularly those that infect the body through the skin.

The linings of the throat and bronchial tubes deteriorate; the skin becomes dry and scaly; and the cornea of the eye may also become affected, causing chronic conjunctivitis. A person's ability to see in the dark rapidly deteriorates.

Beta-carotene also has important health benefits and may reduce our risk of heart disease and certain types of cancer, through its potent anti-oxidant activity.

In addition, beta-carotene is a very safe source of vitamin A, since its conversion to vitamin A is regulated by the body's vitamin A status (unlike an excess of vitamin A, which can cause toxicity, leading to nausea, vomiting, fatigue, weakness and headaches).

An excess intake of beta-carotene may result in a yellow-orange discolouration of the skin, which is harmless and disappears if carotene-rich foods are removed from the diet.

Part of your five-a-day

Carrots are great for snacking, adding to salads and for cooking. Mini-peeled carrots are super convenient because they are ready-to-eat right out of the bag, and can therefore be eaten anywhere, anytime.

One medium fresh carrot or ½ cup of cooked carrots counts as one serving of your recommended five daily servings of fruit and vegetables. One serving of your 'five-a-day' should be a fruit or vegetable high in vitamin A (ie. yellow or orange in colour).

Selection and storage

Long and short best describes the carrots available. They should have a bright orange-gold colour and be well shaped. Always check the tips for decay or resprouting; likewise, avoid carrots that are cracked or withered. If the tops are attached, the leaves should be bright green and fresh looking.

Carrots will keep in the refrigerator in a plastic bag for up to ten days. Remove green tops before storing them, as they will reduce the carrot's shelf life — they draw moisture and vitamins from the carrot.

To prepare, young carrots need only a light rinsing; much of the flavour is in the outer layer. Older carrots should be scrubbed and lightly peeled. Trim off any green spots.

Simply enjoy carrots for what they are: inexpensive, hearty, colourful and nutritious.


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