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CARROT
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Description:
A plant of the parsley family with feathery green leaves and an orange root that can be eaten raw or cooked. The orange root has a sweet flavour and is one of the most popular versatile root vegetables. Carrot is one of the most popular vegetables after the potato.
How to select:
Look for fresh green leaves when attached, and a smooth slender root without cracks. Do not choose carrots that have begun to soften and wither.
Use:
It is used widely in salads, soups, stir-fries, curries and as a garnish. Gajar ka Halwa is a very popular Indian dessert made with thickened milk, grated carrots, cardamom and dried fruits.
How to store:
Remove leaves immediately if attached, because they rob the root of moisture. Keep them away from apples which emit a gas which causes carrots to become bitter. Refrigerate in a plastic bag.
Health benefits:
The carrot has a high water content and is rich in sugar (9 gram per 100 gram), mineral salts, vitamins (mainly provitamin A) and pectin.
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