• The history of carrots can be traced back thousands of years and while we typically think of carrots as a bright orange, historically, they were more commonly available in purple, white, red, and yellow varieties. Today, China produces about one-third of all carrots in the global market. Carrots are a great source of vitamins and minerals, and make an excellent easy healthy snack.
• When choosing carrots, choose veggies that are uniform in color from top to bottom and that have smooth and crack-free skin. A little green at the top of the carrot is harmless, but a dark coloring at the crown indicates that the carrot is getting old.
• Avoid buying carrots that have begun sprouting at the tip, have become limp, or any that have blemishes, squishy spots, or big green areas at the top.
• Carrots can be kept in the refrigerator for up to a month if washed, dried and stored with the tops removed. If put in tubs of cool, moist sand, carrots can be stored for several months.
• Carrots can be used as an inexpensive face mask. Just mix grated carrot with a bit of honey and leave on skin for 10 minutes.
• Bake up a bunch of carrot fries for a healthy twist on greasy french fries.
• Use a spiralizer or a veggie peeler to create carrot noodles, which are a great low-calorie, gluten-free, nutrient-packed pasta alternative.
Carrots are rich in beta-carotene, which the liver converts into vitamin A. This vitamin is very good for vision.
Vitamin A and antioxidants found in carrots help protect the skin from sun damage. A deficiency of vitamin A can cause dry skin, hair, and nails.
Eating carrots helps clean your teeth and mouth. Carrots help prevent cavities from forming and scrape off plaque and food particles just like a toothbrush would.
• The beta-carotene that is found in carrots was actually named for the carrot, it is very beneficial to the eyes, and it’s what lends the carrot it’s orangey color!
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