The baby carrot is a root vegetable and is native to Afghanistan. A baby carrot is an immature carrot. The fruit is orange and has a crispy texture. Baby carrots are about 5 centimeters long and have a sweet taste.
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Baby carrots are available from South Africa and Holland
Copper, Fiber, Folate, Iron, Manganese, Potassium, Vitamin A, B6, C and K.
A baby carrot is an immature carrot. The fruit is orange and has a crispy texture.View Baby carrots
Remove the stem and wash or peel the carrot. From here, either eat the carrot raw or further prepare it by cooking it.Consumption
The sweet, crunchy flavour of baby carrots makes them a favorite snack for children. Baby carrots are excellent when served raw, as a whole or as juice. Baby carrots can also be boiled, steamed or used as a stuffing for baking goods.When to eat
Choose baby carrots that are firm and brightly coloured. Avoid carrots which are soft or have many cracks. Baby carrots are best stored in the refrigerator. The tops of carrots should be removed before storing them in the refrigerator, as the tops will drain the carrots of moisture, making them limp and dry. Do not store baby carrots with apples and pears as the carrots will absorb odors from those fruits.
Did you know?
- Carrots were not originally orange. When first cultivated carrots came in red, black, yellow, white and purple – but not orange.
- In the 16th century, Dutch carrot growers invented the orange carrot in honor of the House of Orange, the Dutch Royal Family. They did this by cross breeding pale yellow carrots with red carrots.
- Carrots consists 87% out of water.