Carrots
can be eaten in a variety of ways. Raw carrots should be thoroughly washed:
raw vegetables may carry harmful bacteria or parasites. Only 3% of the
carotene in raw carrots is released during digestion. This can be improved
to 39% by pulping, cooking and adding cooking oil. Carrots may be chopped
and boiled, fried or steamed, and cooked in soups and stews. 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 French invented Carottes Rapées, finely
grated carrots simply dressed with lemon (see below). Together with onion
and celery, carrots are one of the primary vegetables used in a mirepoix
to make various broths. Carrot juice is a health drink, either stand-alone
or blended with fruits and other vegetables. The carrot gets its characteristic
and bright orange color from 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.For more information see http://en.wikipedia.org/wiki/Carrot.
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