CARROT
CARROT
Introduction
Origin
Properties
Consumption
Conservation
Introduction
Carrot is a very frequently consumed vegetable, both raw and cooked. It belongs to the Umbelliferae family, and it is an elongated root, semi-thick and conical in shape, of different lengths depending on the varieties. The bright orange color of their skin is the same as that of their meat. From the base of the heart arise thin and long stems that support the leaves. There are numerous varieties of carrots, from mini-carrots to larger ones, loose or in bunches. Carrots are available in the market throughout the year.
Origin
Originally from the Mediterranean basin, the carrot is currently grown in all European countries, especially in Spain, Italy, France, Holland and Belgium.
Properties
The carrot offers important nutritional values, such as vitamins B, C and E. It also provides refreshing and diuretic qualities. In addition, it contains significant amounts of carotenoids, precursors of vitamin A.
Consumption
The carrot has multiple culinary uses: raw in salads, dressed with vinaigrette, cooked in stews, or as a garnish in meat and fish dishes. It is also crunchy and tender at the same time steamed, thus highlighting its pleasant aroma and sweet taste.
Conservation
Carrots are kept in optimal conditions in a refrigerator.
Availability period
National International
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Varieties
Availability period
National International
JanFebMarAprMayJun
JulAugSepOctNovDec
Nutritional and energetic values for 100 gr.
Nutritional and energetic values for 100 gr.