Food facts - Carrots

Carrot Nutrition, Selection, Storage and Availability A good source of beta carotene and calcium pectate, the nutrients in carrots may help fight against some forms of cancer, stroke and heart disease, and help lower "bad" cholesterol levels.  Carrots can be grown and picked at various times throughout the growing season, and also within different stages of development.  Carrots should be bright in color and firm -- sweeter carrots will have a smaller core or smaller in size overall.  For storage, remove any green tops to prevent water loss -- carrots will keep fresh in the refrigerator up to two weeks.  Carrots can be eaten raw, cooked, or stored frozen for later use.  Fresh carrots are available in Wisconsin between mid-July through October.

Carrot extras Cultivation of carrots started 2,000-3,000 years ago in Afghanistan and were originally grown as purple and pale yellow in color.  Orange carrots as we know them today first appeared in the Netherlands in the 17th century.

Information from the Wisconsin Fresh Market Vegetable Growers Association, the Wisconsin Department of Agriculture, Trade & Consumer Protection and the University of Wisconsin-Extension.