carrot
Also known as: gajar, zanahoria, carotte, karotte, orange carrot
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Also known as: gajar, zanahoria, carotte, karotte, orange carrot
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Crisp, sweet, and vibrant baby carrots, served raw for the perfect healthy crunch. A simple and refreshing side that adds color and nutrients to any meal, ready in an instant.
A hearty and wholesome vegan casserole featuring protein-packed chickpeas and spinach in a fragrant, spiced tomato sauce, baked with a layer of fluffy quinoa. Served with a refreshing, crisp carrot salad for a complete meal.
A hearty and delicious vegan sandwich filled with a creamy mashed chickpea salad. Served with homemade hummus and crisp carrot sticks, it's a perfect plant-based lunch that's both satisfying and made from scratch.
A fresh and wholesome wrap featuring creamy homemade hummus and crisp vegetables, all rolled into a soft whole wheat roti. Served with crunchy carrot sticks, it's a perfect vegan lunch.
A deeply flavorful and hearty soup with tender chunks of beef, potatoes, carrots, and peas, all simmered in a rich, savory broth. This comforting one-pot meal is perfect for a chilly day and is sure to become a family favorite.
When stored properly in a plastic bag in the crisper drawer, carrots can last 3 to 4 weeks.
Yes, but it is best to blanch them in boiling water for 2-3 minutes first to preserve color and texture before freezing.
Look for carrots that are firm, smooth, and bright orange. Avoid those that are limp, rubbery, or have deep cracks.
Parsnips, sweet potatoes, or butternut squash are excellent substitutes depending on the dish.
Peeling is not necessary if you scrub them well, but peeling can remove the slightly bitter outer skin.
Yes, carrot tops are edible and can be used in pesto, salads, or as a garnish, though they have a slightly bitter, earthy taste.
Bitterness is often caused by exposure to ethylene gas from other fruits or if the carrot is very old.
Carrots contain natural sugars but have a low glycemic index because their fiber content slows down sugar absorption.
Grating or using a peeler to make long ribbons provides the best texture for raw salads.
carrot is a versatile ingredient found in cuisines around the world. With 41 calories per 100g and 0.93 grams of protein, it's a nutritious addition to many dishes.
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