30+ Carrots

Red and yellow carrots were selectively bred and became sweeter orange carrots. They were developed by 17th century Dutch farmers, possibly as a tribute to the royal House of Orange. Carrots can also be white, purple or black.

During World War II, the British developed advanced radar technology that helped them intercept German bombers at night. Wanting to keep this secret, there was a propaganda campaign to spread the myth that the pilots success was due to a special, carrot-heavy diet.

Carrots are, however, supportive of eye health and vision because of their very high beta-carotene content. They also have good levels of vitamins C, K, B1, B2, B3, B5, B6, B9, potassium, manganese and copper. They also contain phosphorous, calcium, magnesium, zinc and iron. Their phytonutrients are anti-inflammatory and antioxidant. They support eye, heart and immune health.

Carrots can be eaten raw, grated or spiralised into coleslaw or salad or cut into batons to eat with dips. They can be boiled, steamed, roasted, braised, or glazed as a side-dish. They can be added to soups, stews, curries, stir-fries or mashed with potatoes. They can also be made into carrot cake or pudding.