Nutritional Value

• The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin K and vitamin B6.
• Carrots provide the highest content of vitamin A of all the vegetables. Brightly orange colored carrots have pigments like carotenoids and flavonoids, that provide several antioxidants and act as a defense against cancer.
• They aid in maintaining oral health and also decrease the risk of stroke and other heart diseases.

Storage and Uses

• Carrots can be stored for months in the refrigerator or in a moist, cool place. Unwashed carrots can be placed in a bucket between layers of sand, a 50/50 mix of sand and wood shavings, or in soil for long term storage. A temperature range of 32 to 40 °F (0 to 5 °C) is best
• Carrots can be blended with other foods. They are even good for stuffing and in making sauces. Carrot juice is said to be one of the most healthiest drink. Carrot Halwa,carrot jam, carrot flavored icecream and various other cosmetics as well.

Note

• Regular intake of carrots slow down the aging of cells
• The veggie is an excellent source of vitamin A, providing more than 200% of your daily requirement in just one carrot.