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Carrot

11.0012.00

Although carrots are available throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful.

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Although carrots are available throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful. Carrots belong to the Umbelliferae family, named after the umbrella-like flower clusters that plants in this family produce.

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Description Although carrots are available throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful. Particularly rich in vitamin C, and a useful source of carotenoids, iron, folic acid, calcium, fibre and vitamin A. Broccoli is often boiled or steamed but may be eaten raw. Chinese cabbage’s sweet, crunchy, and celery-flavored leaves are one of the most sought-after ingredients in the far East-Asian cuisine. Chinese cabbage is an annual, cool season vegetable. Cucumbers are now known to contain lariciresinol, pinoresinol, and secoisolariciresinol—three lignans that have a strong history of research in connection with reduced risk of cardiovascular disease as well as several cancer types, including breast, uterine, ovarian, and prostate cancers. Tomatoes are one of the low-calorie vegetables; hold just 18 calories per 100 g. They are also very low in fat contents and have zero cholesterol levels. Green beans provide us with important amounts of colorful pigments like carotenoids. The presence of these carotenoids in green beans is comparable to their presence in other carotenoid-rich vegetables like carrots and tomatoes.
Content Although carrots are available throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful. Carrots belong to the Umbelliferae family, named after the umbrella-like flower clusters that plants in this family produce. Particularly rich in vitamin C, and a useful source of carotenoids, iron, folic acid, calcium, fibre and vitamin A. Broccoli is often boiled or steamed but may be eaten raw. Chinese cabbage’s sweet, crunchy, and celery-flavored leaves are one of the most sought-after ingredients in the far East-Asian cuisine. Chinese cabbage is an annual, cool season vegetable. It grows best when the days are short and mild. As in cabbages, it grows to oblong shaped head consisting of tightly arranged crinkly, thick, light-green leaves with prominent, pale white veins. Cucumbers are now known to contain lariciresinol, pinoresinol, and secoisolariciresinol—three lignans that have a strong history of research in connection with reduced risk of cardiovascular disease as well as several cancer types, including breast, uterine, ovarian, and prostate cancers. Tomatoes are one of the low-calorie vegetables; hold just 18 calories per 100 g. They are also very low in fat contents and have zero cholesterol levels. Nonetheless, they are an excellent sources of antioxidants, dietary fiber, minerals, and vitamins. Green beans provide us with important amounts of colorful pigments like carotenoids. The presence of these carotenoids in green beans is comparable to their presence in other carotenoid-rich vegetables like carrots and tomatoes.
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