Contributed by Jennifer Peachey

Back in February, during an Urban Harvest Focus Group meeting, it was unanimously agreed that the taste of the carrots won our hearts and left us wanting more! And it’s a good thing because each of those carrots provides us with 200% of the RDA for Vitamin A and only 42 calories. They also provide potassium, magnesium, copper, folic acid, and vitamins B, C, D and E. However, to get the greatest quantity of nutrients it is vital to chew carrots very well!

Raw carrots have tough cellular walls that hinder the body from getting the beta-carotene, which is converted to vitamin A in the body. Chewing well helps break the cell walls down but cooking helps even more. Unlike most vegetables, carrots are actually more nutritious when cooked. As long as the cooked carrots are served as part of a meal that provides fat, the body will be able to absorb more than half of the available carotene. Carrots also become slightly sweeter when cooked properly – only until barely tender.

Another way to maximize the nutrient value of carrots is to wash or lightly scrub instead of peeling them. Nutrients are most abundant just below the skin. The nutritional value of fresh produce does decrease over time so proper storage is important. Cut the green tops off the carrots as they draw moisture from the carrots, and place in a plastic bag in the fridge. Save the tops for use in soups and stocks as they are high in minerals.

It is true that carrots are good for your eyes. The vitamin A is essential for proper vision although it won’t help near/far-sightedness it will help you see in the dark. A vitamin A deficiency can result in total loss of vision. Carotene-rich foods are also know to lower the risks of several cancers, especially lung. Other wonders of carrots: powerful antioxidant, build healthy skin, teeth and tissue, help stop diarrhea, stimulate appetite and good for heart disease. Who would have guessed that when we were drawn to the taste we were getting so much more than a juicy, sweet crunch?

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