
Detailed information about the ingredient carrots. Carrots is usually found in the produce section or aisle of the grocery store or supermarket.
| In Chinese: | 萝卜 | |
| British (UK) term: | Carrots | |
| en français: | unknown | |
| en español: | unknown |
Carrots can be eaten in lots of ways. Only 3% of the β-carotene in raw carrots is released during digestion. This can be improved to 39% by pulping, cooking and adding cooking oil.
Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods. A well known dish is carrots julienne. 
Grated carrots are used in carrot cakes, as well as carrot puddings, an old English dish thought to have originated in the early 1800s. The greens are edible as a leaf vegetable, but are rarely eaten by humans. Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths.
The carrot gets its characteristic and bright orange colour from β-carotene, which is metabolised into vitamin A in humans when bile salts are present in the intestines. Massive overconsumption of carrots can cause carotenosis, a benign condition in which the skin turns orange. Carrots are also rich in dietary fibre, antioxidants, and minerals. 
Lack of Vitamin A can cause poor vision, including night vision, and vision can be restored by adding Vitamin A back into the diet.
To change serving size or for more detail on carrots visit the complete nutritional analysis of carrots.
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There are 2459 recipes that contain this ingredient.