5 Healthy Facts About Carrots with Recipe

Medicinal Uses of Carrots

Carrots were first grown as medicine, not food, for a variety of ailments.

History of Carrots

Carrots can be traced back about 5,000 years through historical documents and paintings. No one knows exactly when the first carrots appeared, however, because many people mistook them for parsnips, a close relative of the carrot.

Nutritional Value of Carrots

A medium-size carrot has 25 calories, 6 grams of carbs, and 2 grams of fiber. The veggie is an excellent source of vitamin A, providing more than 200% of your daily requirement in just one carrot.  Carrots also are loaded with beta-carotene, a compound that is naturally converted to vitamin A when consumed. The deeper orange the carrot, the more beta-carotene you’re getting.

Colors of Carrots

We think of carrots as orange, but they can also be white, yellow, red, and purple.

A Surprising Hater of Carrots

Mel Blanc, the voice of the iconic cartoon character Bugs Bunny, reportedly did not like carrots.

Healthy Recipe: Carrot Quinoa Grain Medley

Makes 8 servings

Ingredients

1 tbsp olive oil

2 cups dry quinoa, rinsed and drained

1½ cup carrots, diced (about 3 medium)

1 large onion, diced

1 large red bell pepper, diced

1 tbsp garlic, minced

½ cup chopped fresh parsley, divided

2½ cups unsalted, nonfat chicken stock

pinch salt and pepper

2 oz dry roasted salted pistachio kernels, chopped

Directions

1. Heat medium saucepan over medium heat. Add olive oil and quinoa and stir 3 to 4 minutes to toast quinoa.

2. Add carrots, onion, red pepper, garlic, and
1 tbsp parsley. Stir 3 to 4 minutes.

3. Add chicken stock and bring medley to a simmer. Reduce heat to low, cover, and cook for 15 minutes or until quinoa is tender and liquid is absorbed.

4. Remove saucepan from heat, let sit 5 minutes, then fluff with fork.

5. Garnish with pistachios and parsley.

Per serving:
266 calories,10 g protein, 38 g carbohydrate, 9 g total fat (1 g saturated fat), 2 mg cholesterol,
5 g fiber,
5 g sugar, 171 mg sodium. Calories from fat: 28%.

Medicinal Uses of Carrots

Carrots were first grown as medicine, not food, for a variety of ailments.

History of Carrots

Carrots can be traced back about 5,000 years through historical documents and paintings. No one knows exactly when the first carrots appeared, however, because many people mistook them for parsnips, a close relative of the carrot.

Nutritional Value of Carrots

A medium-size carrot has 25 calories, 6 grams of carbs, and 2 grams of fiber. The veggie is an excellent source of vitamin A, providing more than 200% of your daily requirement in just one carrot.  Carrots also are loaded with beta-carotene, a compound that is naturally converted to vitamin A when consumed. The deeper orange the carrot, the more beta-carotene you’re getting.

Colors of Carrots

We think of carrots as orange, but they can also be white, yellow, red, and purple.

A Surprising Hater of Carrots

Mel Blanc, the voice of the iconic cartoon character Bugs Bunny, reportedly did not like carrots.

Healthy Recipe: Carrot Quinoa Grain Medley

Makes 8 servings

Ingredients

1 tbsp olive oil

2 cups dry quinoa, rinsed and drained

1½ cup carrots, diced (about 3 medium)

1 large onion, diced

1 large red bell pepper, diced

1 tbsp garlic, minced

½ cup chopped fresh parsley, divided

2½ cups unsalted, nonfat chicken stock

pinch salt and pepper

2 oz dry roasted salted pistachio kernels, chopped

Directions

1. Heat medium saucepan over medium heat. Add olive oil and quinoa and stir 3 to 4 minutes to toast quinoa.

2. Add carrots, onion, red pepper, garlic, and
1 tbsp parsley. Stir 3 to 4 minutes.

3. Add chicken stock and bring medley to a simmer. Reduce heat to low, cover, and cook for 15 minutes or until quinoa is tender and liquid is absorbed.

4. Remove saucepan from heat, let sit 5 minutes, then fluff with fork.

5. Garnish with pistachios and parsley.

Per serving:
266 calories,10 g protein, 38 g carbohydrate, 9 g total fat (1 g saturated fat), 2 mg cholesterol,
5 g fiber,
5 g sugar, 171 mg sodium. Calories from fat: 28%.