Carrots Top the List of Nutrition-packed Vegetables

Credit: Flickr / Niznoz

Good eyesight isn’t the only reason you should eat your carrots

When it comes to nutrition-packed vegetables that taste great, are versatile and keep well, carrots top the list

One cup (250 mL) of raw carrots delivers 428% of the daily requirement for vitamin A – a key nutrient in night vision. Carrots are also rich in disease-fighting beta-carotene and contain almost 4 grams of fibre in a 50-calorie serving.


Preserving Carrots’ Nutrients

Like all fruits and vegetables, carrots lose nutritional value when exposed to air, heat, water and light. To preserve their nutrients, store carrots in the fridge. Enjoy them raw or cook them to tender crisp. Note: Some people find lightly cooked carrots easier to digest.


For raw eating, new carrots don’t even require peeling; simply rinse well and enjoy.


Creative Ways to Eat Carrots

Eating carrots several times a week is a terrific health habit. Make eating raw carrots more fun for everyone by serving them in different formats. Try slicing them into long, skinny strips, cutting them with a crinkle slicer into “fries” or slicing them diagonally. They’re a great snack on their own or served with a low-fat dip. You can also grate them coarsely and add them to a salad, or serve them mixed with raisins.


Try sautéing carrots with garlic, lemon and fresh mint, or prepare them like mashed potatoes, seasoned with nutmeg or cumin. You can also make carrot soup (try this Curried Carrot Soup recipe). Add them liberally to soups and stews or bake them in the oven alongside a fresh chicken. In addition to fibre and flavour, they add texture and moisture.

Originally published in Wellness Matters, Canada Wide Media’s quarterly newsletter on health and wellness.