Don’t Forget To Eat Your Carrots!
Carrots are wonderfully crunchy snacks to munch on during the hot summer months, especially since they will also be in season. As one of the more inexpensive vegetables at the market, carrots have become a standard in American diets. However, many people who may not have taken a culinary class online don’t realize how good carrots are for you beyond promoting healthy eye development in growing children. There are a variety of carrots to choose from in addition to the typical orange ones we commonly eat, especially once you start looking at heirloom varieties. Carrots also come in yellows, reds and even purples! The colors aren’t just for show either, they all have different flavors and nutritional values depending on their type.
Carrots are a great source of antioxidants, and the type of antioxidant varies by color. All of these nutrients are regarded as beneficial because they help protect the body against cancer by destroying free radicals that deteriorate healthy cells. The wide range of colors, flavors and health benefits are just waiting to be experimented with during culinary school programs.
- Orange carrots contain antioxidants called beta-carotene which help to support eye health and growth in combination with vitamin A. Beta-carotenes are also important for supporting the tissues that make up your organs, which are highly susceptible to cancerous cell developments.
- Yellow carrots are a good source of the antioxidant lutein. In addition to promoting healthy eyes and preventing vision degeneration, lutein is important for keeping skin young-looking and balanced.
- Red carrots, like other red veggies, are rich in the antioxidant lycopene. Lycopene has a variety of benefits that include keeping eyes healthy, lowering cholesterol, and protecting against heart disease and cancer.
- Purple carrots have anthocyanins, which are the type of antioxidants found in blueberries. Purple carrots support memory, vision, heart health and weight control in addition to being anti-inflammatory.
As any culinary academy students should know, how you store excess food is just as important as it’s preparation. Improper storage can cause foods to lose their flavors and consistency which will bring down the quality of the dishes you prepare with them. Carrots are no different and can be properly stored in the refrigerator for up to two weeks. Cut off the leafy tops to prevent them from absorbing all of the carrots’ moisture before wrapping them in plastic and placing them in the refrigerator. Store them away from fruits such as apples and pears because they emit a gas that will make them bitter and shorten their shelf life.
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