Carrots (Multicolour)

Carrots: A Colorful Crunch of Nutrition

Usage:

• Cooking: Carrots can be used in a variety of dishes, including soups, stews, salads, and stir-fries. They are often served as a side dish, roasted, or boiled.
• Snacking: Carrots are a popular snack option, often eaten raw or with dip.
• Juicing: Carrots are a common ingredient in fruit and vegetable juices.
• Baby Food: Carrots are a nutritious and gentle food for babies.

Benefits:

• Rich in Vitamins and Minerals: Carrots are an excellent source of vitamins A, C, and K, as well as minerals like potassium and iron.
• High in Fiber: Carrots are a good source of dietary fiber, which promotes digestive health and helps you feel full.
• Low in Calories: Carrots are a low-calorie food, making them a great snack option for weight management.
• Antioxidant Power: Carrots contain antioxidants that help protect cells from damage.

How Carrots Are Grown:

• Planting: Carrots are typically planted directly into the soil, although they can also be started indoors and then transplanted.
• Sunlight: Carrots need plenty of sunlight to grow well.
• Soil: Carrots prefer well-drained soil that is rich in organic matter.
• Harvesting: Carrots are usually harvested 60-80 days after planting. They can be pulled from the ground or dug up with a garden fork.