Organic Carrots

Research has found that organically grown carrots contain higher concentrations of beta-carotene and other antioxidant carotenoids than conventionally grown ones - a difference attributed to the natural stress responses that plants develop when grown without synthetic nutrient inputs. The difference is measurable but both organic and conventional carrots are good sources of beta-carotene.

Both raw and cooked carrots are nutritious, but in different ways. Raw carrots preserve more vitamin C and some antioxidant compounds. Cooking breaks down the cell walls and makes beta-carotene more bioavailable - your body absorbs more of it from cooked carrots than from raw. Eating carrots with a small amount of fat further improves beta-carotene absorption. Including both raw and cooked preparations in your diet gives you the benefits of both.

Peeling organic carrots is a matter of preference - the skin is safe to eat since no synthetic pesticides have been applied. A light scrub with a vegetable brush under running water is sufficient to clean organic carrot skin if you prefer not to peel. The skin contains additional fibre and some concentrated nutrients. For raw preparations and salads, many people prefer the cleaner appearance of peeled carrots.

Remove the green tops immediately if present - they draw moisture from the root. Store unwashed whole carrots in the refrigerator crisper in a loosely sealed bag or container. They will keep for 2–3 weeks this way. Avoid storing near ethylene-producing fruits like apples, which accelerate carrot bitterness and deterioration.

es, with blanching. Peel and cut into rounds or sticks, blanch in boiling water for 2 minutes, transfer immediately to ice water, drain, dry, and freeze in sealed bags. Frozen carrots retain their nutritional value well and are suitable for use in all cooked preparations. They lose their crunch after freezing and are not suitable for raw use once frozen.