Nine carrots make up one serving of baby carrots, or 3 ounces. 30 calories, 0.1 grammes of fat, 7 grammes of carbs, and 0.54 grammes of protein are present in this meal.
Baby carrots versus artificially produced carrots
The first baby carrots appeared in the produce section of American supermarkets in 1989. True baby carrots and “made” baby carrots are the two varieties to think about.
A carrot that is still in its juvenile state, which occurs long before the root reaches the mature size, is what is meant by the term “natural baby carrot.” When crops needed to be thinned in the 1980s, it was common practise to harvest the carrot and market it.
The more frequently encountered “baby carrot” is a mainstay of American lunchboxes, flooding retailers. These carrots are produced to be sized, peeled, and chopped. The carrots in question were specifically grown to be smaller, coreless, and generally sweeter than typical carrots.
Are Baby Carrots Good for You?
Carrots are a nutritional powerhouse, providing 12 percent of the daily necessary amount of vitamin C and 235 percent of the daily recommended amount of vitamin A per serving, in addition to being a low-fat food.
Carrots only contain 2% of the daily recommended calorie intake in each serving. Carrots are also a fantastic source of nutritional fibre, with each 3-ounce meal containing 8% of the daily required amount.
How to Prepare Baby Carrots?
These veggies are typically eaten raw, either by themselves or with a dip. However, there are many ways to prepare these, including roasting in the oven, boiling in a pot, steaming in a microwave, and sautéing in a skillet.
There are more original ways to mix up the typical meal. Try juicing or pickling your baby carrots. Another option is to combine the lemonade and carrot juice to make an ice pop, fill the moulds, and freeze them.
By slipping carrots into a kid-favorite like mac and cheese, parents can sneak those vegetables in. Prior to baking, incorporate pureed carrots into the dish.
The Fun Side of Carrots
The red-orange pigment beta carotene, which is present in plants and fruits, gives carrots their orange colour. The average person will consume 10,866 carrots in their lifetime, or about 10.6 pounds, every year, according to the WSDA Farm to School Program. It’s true that eating too many carrots can cause your skin to become orange, even though they make up 30% of the vitamin A consumed in the United States.
The four primary growing areas for carrots are California, Michigan, Washington, and Texas, which together account for more than 85% of global production.