Love It And Share It

Carrot is a biennial plant that 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 60–200 cm (20–80 in) tall, with an umbel of white flowers that produce a fruit called a mericarp by botanists, which is a type of schizocarp.
Most carrot cultivars are about 88% water, 7% sugar, 1% protein, 1% fibre, 1% ash, and 0.2% fat. The fibre comprises mostly cellulose, with smaller proportions of hemicellulose and lignin. Carrots contain almost no starch. Free sugars in carrot include sucrose, glucose, xylose and fructose. Nitrite and nitrate contents are about 40 and 0.41 milligrams per 100 grams (fresh), respectively. Most of the taste of the vegetable is due to glutamic acid and other free amino acids. Other acids present in trace amounts include succinic acid, α-ketoglutaric acid, lactic acid and glycolic acid; the major phenolic acid is caffeic acid.

I love carrots, my kids love carrots and I was really thrilled to discover 3 tasty carrot recipes at goboroot.com

We've got Carrot Juice, Carrot Slaw and Carrot Lemon Cake.


Ingredients for the Carrot Juice:

1cup carrot, washed, peeled and roughly chopped
1 small apple, peeled and cored
2 large oranges, peeled
¼ of whole pineapple, rind removed, cored and roughly chopped
2 ice cubes

For details, the other recipes and full instructions, please check goboroot.com