One of the most popular root vegetables, the carrot is a member of the Umbelliferae family of plants, but also commonly considered part of the Apiaceae family. Sharing some botanical traits with parsley, celery, fennel, caraway and dill, this taproot grows as small as two inches to as long as three feet, topped with feathery green leaves that closely resemble anise.
Carrots are known for their rich supply of carotenoids, a rich group of phytonutrient antioxidants that are beneficial to the cardiovascular system and cell renewal process. While popular opinion suggests carrots to be proven to aid in eye health, there are few studies to support this claim. There has been significant research in the area of colon cancer, showing a positive link between carrot juice and colon cell health.
Suggested to Use
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Add to flour mixes for carrot cake to boost carrot flavor and orange color
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Add to soups or stews for a thickening, carrot-flavored base
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Fold into pancake, waffle or muffin batter for added color, flavor and nutrition
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Impart striking color to flour tortillas, crackers, breads and more
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Measure 2 tablespoons into the blender for a nutritious addition to morning smoothies
