Thursday, April 5, 2012

Still gnawing on our carrots...

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...

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...
 
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...
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...

We think the leaves do taste somewhat like what Malaysians call 'ulam raja'...

Sort of a 'mango-ish' taste, I would say...

The leaves can be quite tough to chew, so we just select the tender ones...