These vibrant roots are a fantastic source of carotenoids, the potent antioxidants responsible for giving carrots their orange color. Along with their beutiful hue, an abundance of carotenoids in one's diet can help to decrease the risk of postmenopausal breast cancer, as well as, bladder, cervix, prostate, colon, larynx, and esophagueal cancer. Carrots can also aid in reducing the risks of kidney and ovarian cancers.
In addition to their cancer fighting abilities, the nutrients in carrots also prevent cardiovascular disease, help strengthen the immune system, and promote colon health.
Carrots contain other goodies, including calcium, potassium, magnesium, phosphorus, fiber, vitamin C, and an incredible amount of vitamin A.
Your Mom was correct when she said "carrots are good for your eyes". They contain lutein and zeaxanthin, which work together to prevent macular degeneration and cataracts and promote overall eye health.
Diets low in carotenoids are linked to heart disease and various cancers, so make sure you eat at least 1 carrot each day and enjoy them year-round. Culinarily and nutritionally speaking, carrots are good for you whether they're raw or cooked. In fact, cooking them helps to break down the tough fibers, making some of the nutrients more easily absorbed.
-Precut baby carrots are made from whole carrots and, although convenient, they lose important nutrients during processing
-Remove carrot tops before storing them in the fridge, as the tops drain moisture from the roots and will cause the carrots to wilt.
-Buy organic; conventionally grown carrots frequently show high pesticide residues
Vegan Carrot and Zucchini Bread
1/4 cup agave syrup
1 1/2 tsp vanilla extract
1 1/2 cups finely grated carrot
1/2 cup finely grated zucchini
- Grease and flour a 9" x 5" loaf pan.
- Mix together dry ingredients in smaller bowl.
- In larger bowl combine syrups with oil and vanilla, then add carrots and zucchini.
- Add the dry ingredients to the wet ingredients and stir until just mixed.
- Bake at 375 degrees until done (about 40 min)
- Let cool before removing from the pan
1 ½ lb Carrots, peeled and halved lengthwise
1/4 cup Honey
1 cup of White Vinegar
1 cup of Water
1 ½ Tbl Mustard Seed
3 sprigs Rosemary
1 Jalapeno, quartered
- In a saucepan, combine all ingredients except the jalapeno and bring to a boil
- Reduce heat and simmer for 5 minutes.
- Sanitize jars and fill with Carrots and 1/4 Jalapeno
-Pour liquid over the carrots and seal.
- Allow to cool upside down.
- Serve cold