Learned quite a few things about the 'humble' carrots... (See source here...)
To start off, carrots are a good source of vitamin A, C, and B6, as well as potassium, copper, folic acid, thiamine and magnesium...
Carrots are also one of the best sources of alpha and beta carotene...
Now, what's with this beta carotene again?
It supposedly helps to reduce chronic diseases such as cancer and heart disease...
It supposedly helps to reduce chronic diseases such as cancer and heart disease...
And the deal with alpha carotene?
The alpha carotene apparently aids in slowing down processes that may lead to tumor growth...
So far so good...
The alpha carotene apparently aids in slowing down processes that may lead to tumor growth...
So far so good...
Now, purportedly just below the skin, carrots contain phenolic compounds that are
antioxidants...
Do you peel off the skin when you cook carrots?
For us, we almost always never peel the skin when we do carrots or apples or persimmons, for that matter...
We eat them whole...
Do you peel off the skin when you cook carrots?
For us, we almost always never peel the skin when we do carrots or apples or persimmons, for that matter...
We eat them whole...
And the leaves?
Yeap, it seems that they are also quite a 'treasure' in that they are high in vitamin K...
And vitamin K is supposed to help keep bones healthy as well as helping the blood to clot...
Yeap, it seems that they are also quite a 'treasure' in that they are high in vitamin K...
And vitamin K is supposed to help keep bones healthy as well as helping the blood to clot...
We think the leaves do taste somewhat like what Malaysians call 'ulam raja'...
The leaves can be quite tough to chew, so we just select the tender ones...
The first photo is like daikon in my garden. :)
ReplyDeleteSo nice of you able to plant carrots in the suitable climate. Admiring.
ReplyDeleteThe leaves to me like "Cantik Fatimah". Hmmh.. never tried those leaves b4.
I've been craving carrots...must get some next time at market! Never peel anymore, clean and eat! Learned something...never thought about eating carrot greens...do you cook or eat raw! I'll check for tenderness on the next I get that still have their leaves...I'd like to taste them!
ReplyDeleteTheanne, my missus chops them up finely as they can be quite tough to chew... we use them as garnish to almost everything, soups, salads, noodles...
DeleteÏ'm sure I read something yesterday (trying to remember where) that suggested carrot leaves were poisonous. I love carrots but rarely grow them - we eat too many and I'd have to buy them anyway so...
ReplyDeleteLiz, poisonous the leaves are not... it is good stuff... try it...
DeleteI love carrots and don't mine gnawing them forever hehe... You have very fat ones there haha... I also love their colour. Very striking and perfect to be added into any vege dishes for a colourful presentation. Enjoy the weekend and happy gardening!
ReplyDeleteThe carrot on the left of the first picture looks like an old man.
ReplyDeleteTried to look at it but could not see the old man... but my missus sees it...
DeleteInteresting information about the nutritional value of carrots. We sometimes use the leaves, especially after a few frosts, in stir fry dishes.
ReplyDeleteYes I too had heard that carrot tops were poisonous...
ReplyDeleteI did a quick Google and found this
http://www.carrotmuseum.co.uk/carrotops.html
Hi... upon checking the site, it says that carrot leaves are in fact edible and very nutritious...
DeleteI have not tried the leaves yet. Maybe I should.
ReplyDeleteVocê plantou e colheu cenouras que são ainda mais preciosas.
ReplyDeleteFeliz Páscoa!
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My mother used to make a summer drink of carrot leaves, waterchestnuts and sugar cane to help "expel" heat from the body.
ReplyDeleteThe carrot on the 1st picture is really very cute!
ReplyDeleteCarrot leaves are edible? I never know that! ;)
Well...reading this just now I'm getting excited for mine to start growing!! http://connienaka.wordpress.com/2012/04/14/the-garden/
ReplyDeleteBy the way...how do you cook the leaves??
ReplyDeleteWe take the tender leaves fresh as a salad... sometimes we chop them up finely and use them as we do parsley... a few days ago, my missus tried using them as a substitute for yomogi (mugwort) to make a Japanese sweet dango (dumpling) to eat with azuki (red beans)...
DeleteThanks for the link on carrot tops, which makes the distinction between toxic and allergenic!
ReplyDelete