by Steve Labinski
Carrots are not only a staple garden vegetable for the kitchen table,
it also forms the foundation of most juicing diets. This is because
of their high nutrient value combined with their relatively easy digestability.
Carrots are available year round. They are so easy to raise, many
people find they are simple to raise in the backyard. They grow to
maturity within 70 to 120 days.
When selecting carrots, look for firm, smooth, well-shaped carrots.
They should be of good color and fresh appearance. Carrots with the
green tops attached are more expensive, but almost always the best
possible choice. The tops should be fresh and green. Carrots with excessively
thick masses of leaf stems will taste woody.
Carrot tops are full of potassium, but they are very bitter. Consider
cutting them fine and adding them to salads, or juicing them with a
lot of apples.
Carrots are an outstanding source of Vitamin A, a key anti-oxidant
and maintainer of good health. used as a general body builder, carrot
juice is excellent. We like to include a stalk of celery to carrot
Carrot juice is a foundation of anti-cancer diets, or any regimen
to strengthen the immune system. The nutrients of carrots significantly
aid night blindness and other eye problems. It is nourishing to the
skin. Combine carrot juice with parsley, celery, watercress, endive
or romaine lettuce.
As a rule, drink one pint of fresh carrot juice daily.
Nutrition facts for Carrots
0.14 grams fat
Carbohydrates: 7 grams
Fiber: 2 grams
Protein: 0.74 grams