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.

Feijoa Locally Grown by Carol 500g

Feijoa Locally Grown by Carol 500g $2.50

Free Shipping!