one of the most healing foods and provides the
finest and highest quality of nutrients. It is an
excellent source of pro-vitamin A, vitamins C, D,
E, K, B1 and B6.
with biotin, potassium, calcium, magnesium,
phosphorus, organic sodium and some trace
sweet vegetable. Carrots that are no longer than 6
inches tend to be sweeter.
eaten raw on their own or with dips, boiled, stir
fried or roasted for extra sweetness.
butternut squash can sometimes substitute.
fresh-market carrots (which are usually immature)
can be stored for four to six weeks if they are
kept in an area with 32 F and 95 to 99 percent
humidity. Mature carrots can be stored for four to
five months or even longer if kept under similar
conditions. Damaged carrots cannot be stored and
should be used right away.