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carrot

 

Botanical name: Daucus carota sp. sativus


Möhre

 

The carrot was used as an economic plant as early as 2000 b.c. Its probable origins are Asia and southern Europe, where it is frequently found even today as a wild plant. The orange carrot as we know it today goes back presumably to the Netherlands in the 17th century. Carrots are now found worldwide.


Availability


Carrots are in good supply throughout the year. Domestic products are sold from June to October.


Appearance, taste, characteristics


Carrots are typically cylindrical, long and thin. However, there are varieties which are more spherical, short, and blunt at the end.

Carrots vary in color; in addition to the probably best-known orange there are also white, yellowish, deep red, and even purple varieties. As can be seen from a cross-section, the carrot consists of an inner part, the so-called xylem, and the outer cortex.

The scars on the cortex are caused by small lateral roots that emerge there. Carrots can be bought either in a bunch with the greens or cleaned without.

Carrots taste mild and slightly sweet.


Ingredients


Carrots have an extraordinarily high content of beta-carotene (provitamin A). 100 g contain:

Carrot,
fresh
Carrot,
cooked
Carrot,
tinned
Energie (kcal)
26
21
17
Wasser (g)
90
91
91
Eiweiß (g)
1
1
1
Fett (g)
< 1
< 1
< 1
Kohlenhydrate (g)
5
4
3
Ballaststoffe (g)
4
4
3
Vitamin C (mg)
7
5
2
Vitamin A (RÄ) (µg)
1574
1359
1057
Carotin (mg)
7,8
6,7
5,2
Folsäure (µg)
12
6
1
Kalium (mg)
290
141
79
Natrium (mg)
60
29
122
Calcium (mg)
41
42
42
Magnesium (mg)
18
12
11
Eisen (mg)
2,1
1,9
1,3



Harmful substances


The nitrate content of carrots lies in the middle range, at 500–100 mg per kg fresh produce.


Quality criteria, optimal storage conditions


Fresh bunched carrots have fresh-looking green leaves. You should also pay attention to the carrot top; if it is green you will have to cut off more and will have more waste.

Carrots can be kept in the refrigerator for about 8 days. If you buy carrots in a bunch, you should cut off the green leaves without damaging the carrots, as the leaves draw water from the carrots and they will become flabby more quickly.


Form of consumption, use, processing, practical tips for preparation


Carrots are good as a raw vegetable snack. Bunched carrots do not need to be peeled; it is sufficient to clean them with a brush. As long as the greens are fresh they can be used as an herb, finely chopped and mixed with the carrots.

Before loose carrots are eaten they should be peeled. This is best done with a potato peeler. Green tops should be cut off, as they taste bitter.

Carrots have innumerable uses. They can be used in manifold variations in salads, or they can be eaten as a vegetable side dish. In the latter case, they can be steamed or cooked. They can also be added to stews or soups.

Carrots should always be eaten together with a small amount of fat. This makes it easier for the body to make use of the fat-soluble vitamins, in the carrot above all provitamin A.

Also delicious is a carrot cake, which uses grated carrots. Carrots are suitable for freezing, but they should be blanched first.

In addition to tinned carrots, other carrot products are offered by the food industry, such as carrot juice, baby food, and dried carrots for seasoning soups.


Seasoning tip


Sugar, pepper, parsley, basil, dill, chervil, tarragon and mint are all good seasonings for carrots.

 

 

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