Carrots

Carrots

The carrot (Daucus carota subsp. sativus, Etymology: Middle French carotte, from Late Latin carota, from Greek karoton, originally from the Indoeuropean root ker- (horn), due to its horn-like shape) is a root vegetable, usually orange or white, or red-white blend in colour, with a crisp texture when fresh. The edible part of a carrot is a taproot. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. It has been bred for its greatly enlarged and more palatable, less woody-textured edible taproot, but is still the same species. It is a biennial plant which grows a rosette of leaves in the spring and summer, while building up the stout taproot, which stores large amounts of sugars for the plant to flower in the second year. The flowering stem grows to about 1 metre (3 ft) tall, with an umbel of white flowers that produce a fruit called a mericarp by botanists, which is a type of schizocarp.[

Details about Carrots

Crop Availability
JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
 
 
 
 
 
 
 
 
 
 
 
 
Product Characteristics
  • Fat Free
  • Low in calories
  • Sweet taste
  • Very high in vitamin A
  • Low in sodium
Care and Handling
  • Ideal storage temperatures: 33°F / 0.5°C
  • Humidity between 90 - 95%
  • Maintain moisture level to minimize shriveling
  • Provide adequate protection against temperature extremes
Nutritional Information
per 85 g serving (one medium)
  • Energy
    35 Cal (146 kJ)
  • Protein
    1.0 g
  • Fat
    0.0 g
  • Carbohydrate
    8.0 g
  • Dietary Fibre
    2.0 g
  • Sodium
    65 mg
  • Potassium
    270 mg
  • Sugars
    5.0 g
Industry Benefits
  • Consistent high quality
  • Continuity of supply
  • Multiple pack alternatives
  • Delivered quotations anywhere
  • Excellent customer service
Preparation Tips
  • Trim tops and root ends
  • Rinse, scrub, or peel skins
  • Leave whole, slice, dice, cut into sticks or shred
  • Boil, steam, microwave bake or stir-fry
  • Add to stews, soups, or serve raw as an appetizer
Daily Recommended Intake %
  • Vitamin A
    60 %
  • Vitamin C
    10 %
  • Calcium
    2 %
  • Iron
    2 %
  • Fat
    0 %
  • Sodium
    3 %
  • Potassium
    8 %
  • Carbohydrate
    3 %
  • Fibre
    8 %