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Carrots are vibrant root vegetables famous for their exceptional beta-carotene content, which converts to vitamin A in the body. They support excellent eye health, immune function, and provide natural sweetness with minimal calories.
Yes, this condition is called carotenemia. Consuming large amounts of beta-carotene can cause a yellowish-orange discoloration of the skin, especially on palms and soles. It's harmless and reversible by reducing intake.
Cooking carrots actually increases the bioavailability of beta-carotene by breaking down cell walls. However, some vitamin C is lost during cooking. Both raw and cooked offer nutritional benefits.
Remove green tops before storing. Keep unwashed carrots in a plastic bag in the refrigerator crisper for 2-3 weeks. Baby carrots keep for 2-3 weeks in water (change daily).
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