Carrot
The carrot is a root vegetable, typically orange in colour, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are also eaten. The domestic carrot has been selectively bred for its enlarged, palatable, less woody-textured taproot. With a naturally sweet taste and year-round availability, the vegetable is popular. Freeze-drying them locks in nutrients and it is easy to open.
Production Cycle:
All year round
Shelf Life:
20 year
Available in:
Dice
Packaging Format:
Bulk
Ingredients:
Carrot
Excipients:
Benefits
Freeze-dried carrots contain little carbohydrates and dietary fibre, with traces of protein, ash and fat. Freeze-dried carrot dietary fibre comprises mostly cellulose, with smaller proportions of hemicellulose, lignin and starch.
α- and β-carotenes are partly metabolized into vitamin A. Carrots are also good source of vitamin K and vitamin B6 , but otherwise have modest content of other essential nutrients. Carrots contain provitamin A beta-carotene, which is converted to vitamin A in the body. While it improves night vision in people with vitamin A deficiency, it doesn't help people see better in the dark who don't suffer from that condition.
Recipe
After rehydration, freeze-dried carrots can be braised with chives, fried separately, made into vegetable puree and vegetable sauce, braised with onion and broccoli, added with ginger and coriander to make soup, and can also be used to decorate baked cakes and puff pastry. All in all, they make a great side dish for many meals.
Tips
Carrots are sweet enough to be used in some fruit-like roles.Carrots, fresh or cooked, are great on their own or blended with fruits in jams and preserves.Eating excessive amounts over time can result in carotenemia, a yellow-orange discolouration of the skin caused by a buildup of carotenoids.
