Three ounces of baby carrots is around nine carrots. This serving has 30 calories, 0.1 g fat, 7 g carbs, and 0.54 g protein.
Manufactured Baby Carrots vs. Baby Carrots
Baby carrots first appeared in the produce section of American supermarkets in 1989. True baby carrots and “made” baby carrots are the two sorts to consider.
A natural baby carrot is exactly that: a carrot that hasn’t grown past its juvenile stage, which occurs long before the root reaches maturity. Harvesting carrots as a result of crop thinning was popular in the 1980s, and farmers took advantage of the opportunity to market them.
The more frequent “baby carrot” has taken over supermarkets and has become a lunchbox staple across the United States. These carrots are pre-cut, peeled, and shaped to fit your needs. These carrots have been engineered to be smaller, coreless, and sweeter than traditional carrots.
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Are Baby Carrots Good for You?
Carrots are a nutritional powerhouse, offering 235 percent of the daily necessary amount of vitamin A and 12 percent of the daily recommended amount of vitamin C per serving, in addition to being a low-fat food. Carrots supply only 2% of the required daily calorie intake in each dish. Carrots are also a good source of dietary fibre, with each 3-ounce serving providing 8% of the necessary daily requirement.
How to Prepare Baby Carrots
Raw or with a dip, these vegetables are the most popular method to eat them. Roasting them in the oven, boiling them in a pot, steaming them in the microwave, or sautéing them in a skillet are all options for cooking these.
There are a variety of additional inventive ideas to change up your cooking routine. Try pickling or juicing your baby carrots. You could also make a summer treat by combining the carrot juice with lemonade and freezing it in ice pop moulds.
Parents can sneak vegetables into their children’s diets by hiding carrots in a kid-friendly mac & cheese. Before baking, stir in the pureed carrots.
Interesting Carrot Facts
Beta carotene, a red-orange ingredient present in plants and fruits, gives carrots their orange colour. According to the Washington State Department of Agriculture’s Farm to School Program, the average person consumes 10,866 carrots in their lifetime and 10.6 pounds every year. Although carrots offer 30% of the vitamin A in the US, consuming too many might cause your skin to become orange.
Carrots are farmed in four primary locations, with California accounting for more than 85% of total production, followed by Michigan, Washington, and Texas.