Carrots grow underground, and they are mainly known for their high vitamin A (in the form of beta-carotene) content.

That said, it’s essential to eat them with a source of fat if you want to absorb this (fat-soluble) vitamin.

For instance, we can only digest 3% of the vitamin in raw carrots. This figure rises to 39% in carrots cooked with fat.

Here are the nutrition values in full;

Calories: 41 kcal
Carbohydrate: 9.6 g
Fiber: 2.8 g
Sugar: 4.7 g
Fat: 0.2 g
Protein: 0.9 g
Vitamin A: 334% RDA
Vitamin K1: 16% RDA
Vitamin C: 10% RDA
Potassium: 9% RDA
Vitamin B6: 7% RDA

Key Point: Carrots are a root vegetable that supply a decent source of beta-carotenoids.

Recipe: Carrot and Cheese ring

Put (carrots, butter, 1 tbsp sugar, cup water, chicken stock cube, 1/2 tsp salt) into a pan and cook until carrots are tender and water absorbed.

Mash carrots. Beat in 2 eggs and 1 cup grated cheese.

Put in ring and bake for 45mins. Turn onto a plate and serve with cooked peas in the middle. Not only does it taste good but makes an impressive display.

Courgette 500g

Courgette 500g $5.50

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