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Description
Origin:
Carrots are native to Persia (modern-day Iran and Afghanistan) and have been cultivated for thousands of years. They spread to Europe and other parts of the world through trade and exploration. Carrots were originally cultivated for their aromatic leaves and seeds, rather than their roots.
They come in various colors, including orange, purple, red, yellow, and white.
Carrots were historically used in traditional medicine for various ailments
Other Names:
Yoruba: kárọ́ọ̀tì
Igbo: karọt
Hausa: karas
Health Benefits:
High in beta-carotene, which converts to vitamin A and supports eye health.
Contains antioxidants that help reduce oxidative stress and inflammation.
Provides dietary fiber, which aids digestion and supports gut health.
May help improve skin health and boost the immune system.
Nutritional Information (per 100g):
Calories: 41 kcal
Carbohydrates: 9.6 g
Sugars: 4.7 g
Fiber: 2.8 g
Protein: 0.9 g
Fat: 0.2 g
Vitamin A: 835 mcg (93% of Daily Value)
Vitamin C: 7.6 mg (13% of Daily Value)
Fun Fact: Did you Know?
Just one medium carrot or a handful of baby carrots counts as one serving of your daily veggies.
Uses:
Eaten raw as a snack or used in salads.
Incorporated into soups, stews, and casseroles.
Used in baking and cooking, including in cakes and muffins.
Used to make juices and smoothies.
Recipes & Videos:
International Recipe: Carrot CakeVideo: How to Make Carrot Cake
Local Recipe: Nigerian Carrot SaladVideo: Nigerian Carrot Salad Recipe
Best Storage Method:
Store in a perforated plastic bag in the refrigerator’s crisper drawer.
Shelf Life: 2-3 weeks in the fridge
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