Carrot is known as a vegetable of high nutritional value. It is good for us to choose a round, elastic, smooth appearance, and orange-red colour with thin rhizome, and less fibrous roots. If there are black spots on the surface, it means that it is not fresh enough.
Carrots are rich in carotene, which is oil-soluble. In addition, it is not suggested to mix it with fruits and vegetables high in vitamin C because it is likely to negatively affect the nutrients of carrots themselves.
Carrots can be eaten raw because carrots contain almost no starch. One thing I want to mention is that the carrots cooked can release more carotene. This carotene is helpful in protecting cardiovascular health.
How to keep carrots
Once the carrots are harvested, you should cut off the carrot leaves in order to preserve the fresh carrots for a longer period of time. The reason is that it will continue to provide nutrients to the leaves, which will continue to lose the flavour of the carrot.
Cooking tips
The surface of carrots must be washed before cooking. Carrots can be cooked with the peel, but it is not suggested to cook for too long. The nutrients contained in carrots are distributed throughout the rhizome, so when the it is peeled off. The vitamins will not lost much.
Carrots must be cooked directly in boiling water. Carrots must be cooked quickly. Carrots contain protein as well. If you put carrots in cold water and let them cook gradually, it will be relatively difficult to soften them due to the protein’s chemical reaction. Then, the hardness will be maintained when it is gradually heated.
