Fun Fact!
Carrots were originally purple, red, or white. The orange variety was bred in the Netherlands in honor of the royal House of Orange.
Carrots (Yaya)
Season:
July - October
Serving Size: 1 Cup (2 Medium)
Primary Macronutrients:
Calories: 52
Protein: 1.2g
Fats: 0.3g
Carbohydrates: 8.7g
Fiber: 2.6g
Primary Micronutrients:
Vitamin A, Carotenoids, Polyphenols, Vitamin B7, FIber, Vitamin K, Vitamin B6
Storage Tips: For optimal freshness, store unwashed carrots in a plastic bag or airtight container in the fridge to maintain moisture. Alternatively, you can use a mesh or paper bag for better airflow if you want to reduce the risk of mold. Be sure to remove the greens to prevent moisture loss.
Preparation Tips:
Roasting: Peel and cut carrots into uniform pieces. Toss with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes until tender and caramelized.
Boiling: Slice carrots into rounds. Boil in salted water for 8–10 minutes until tender. Drain and season as desired.