Carrots are high in vitamin A. You need vitamin A for good eyesight.
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- Choose firm carrots with even color. Avoid carrots that are soft or limp. If the leaf tops are still on, they should be bright green.
- Baby carrots should be moist but not slimy.
- Canned and frozen carrots can save you money and time. They work great in side dishes, soups and stews.
- Use the Nutrition Facts label to find canned carrots with less sodium. Rinse and drain the canned carrots to remove more sodium.
Types of Carrots
- Carrots come in many colors! If you don’t find them in stores, growing them from seed may be an option.
- Baby carrots are a type of carrot picked when they are still small. Baby-cut carrots are actually larger carrots that have been peeled and cut smaller. They come prepackaged in plastic bags.
Fresh, frozen or canned – carrots are easy to find any time of year!
Store Well Waste Less
- Wash the carrots and trim off the green leaf tops, if present.
- Store the carrots in a plastic bag. Poke a few small holes in the bag for air movement. Refrigerate for 3 to 4 weeks.
- Keep carrot sticks for snacks in your refrigerator for up to a week.
- To prevent carrots from drying out, store in water.
- Refrigerate cooked carrots and use within 3 to 5 days.
- For longer storage, freeze cut carrots. Blanching is recommended. Use within 12 months.
Cooking with Carrots
Wash, peel and cut carrots into pieces about the same size. Cooking time will depend on the size of the pieces and how soft you like them.
Boil in a small amount of water.
Steam in a covered steamer basket over boiling water.
Microwave on high in a covered but vented microwave-safe container.
Roast in a single layer on a baking sheet in a 425-degree F oven. Toss with a small amount of oil before roasting if desired.
When kids help make healthy food, they are more likely to try it. Show kids how to:
- wash vegetables under cool running water.
- mash cooked carrots.
- measure and mix ingredients.