The carrot can trace, originally having been cultivated in central Asian and Middle Eastern countries. It has a thick, fleshy, deeply colored root, which grows underground, and feathery green leaves that emerge above ground.
Carrots are usually found orange in color; and can be as small as two inches or as long as two feet, ranging in diameter from one-half of an inch to over two inches. Their roots have a crunchy texture and a sweet taste, while the leaves are fresh tasting and slightly bitter.
A carrot should be considered good if the carrot roots are firm, smooth, straight and bright in color. Avoid carrots that are limp or rubbery. And if you are lucky to get carrots with green tops attached, remember that they should be brightly colored, feathery and not wilted.
Carrots are an excellent source of vitamin A. Its antioxidant compounds help protect against cardiovascular disease and cancer and also promote good vision, especially night vision. A carrot juice is considered healthier as it doesn’t have indigestible fibre. Thus, the nutrients in it are available to the body in much larger quantities than if the carrot was eaten whole. This is because many of the nutrients are trapped in the fibre, and while fibre aids digestion, some part of the fibre is indigestible. Thus, you don’t get the benefits of the nutrients that are trapped in the indigestible fibre.
Carrot coleslaw
2 medium carrots, shredded 1 cup of green cabbage, shredded ½ cup of red cabbage, shredded ½ cup of mayonnaise 1 tablespoon of lemon juice ½ teaspoon of sugar Freshly ground black pepper, to taste
Method:
In a large bowl, combine the shredded vegetables.
Whisk together the remaining ingredients and pour over the salad.
Refrigerate for 1 hour before serving.
Serve it cold
