Carrots are one of the extremely low-calorie vegetables and should not be missing in the kitchen if possible. They are also particularly rich in carotene, a precursor of vitamin A. Depending on the region, carrots are also often referred to as carrots or carrots. The commercially available cultivated forms are usually used in the kitchen, but there are also recipes in which the wild carrot plays a role, for example in salads or green sauces. We show what’s in the vegetables.

Rich in carotene

The carotene content is particularly outstanding in carrots, to which the carrots also owe their typical colour. Of all vegetables, carrots contain the most  carotene,  which is found in both alpha and beta carotene (provitamin A, a precursor of vitamin A). Among other things, vitamin A is important for our vision, especially night vision, but also for the immune system and cell growth.

Depending on the variety, the carotene content varies and can therefore be between 5 and 30 milligrams per 100 grams of carrots.

ingredients of carrots

 Carrots are also very healthy in terms of other vitamins and  minerals . For example, carrots contain some B-group vitamins, most notably  vitamins B6 , B1, and B2. The orange-colored vegetables can also score points with  vitamin C, which is important for our immune system  , and vitamin E, which absorbs free radicals.

Carrots are also rich in various minerals and trace elements. Per 100 grams they contain on average:

Nutritional Value and Calories of Carrots

With only  26 kilocalories (kcal) or 108 kilojoules,  carrots are extremely low in calories. A look at their nutritional values ​​shows that carrots can be counted among the particularly healthy vegetables. Because 100 grams of beet contain on average:

  • 0.2 grams of fat
  • 1 gram protein (protein)
  • 4.8 grams of carbohydrates
  • 3.6 grams  of fiber

Storage and shelf life of carrots

Carrots tend to wilt, darken, or become rubbery quickly after you buy them. Therefore, if possible, they should not be stored for too long.

If you have a basement or similar space, the ideal place  to store the carrots is in a sandbox  that can be filled with regular sandbox sand. This is also a good way to keep carrots if you plant them in the garden yourself and harvest them later.

If you don’t have a sandbox, you can simply store carrots  in the vegetable drawer  or in the Bio-Fresh compartment of the refrigerator. They can be kept there for about seven to ten days.

To keep bunches of carrots as long as possible, you should cut off the green leaves beforehand. In addition, the plastic packaging should be removed or at least opened, as condensation makes the carrots spoil more easily. It is recommended to wrap them in a damp cloth. However, you should wash them just before you eat them. You can also blanch and freeze them. 

Preparation: Fat improves absorption of carotene

When preparing carrots, it is important to add a little fat to the dish. The background: The healthy carotene contained in carrots is fat-soluble. Therefore, it can only be absorbed by the body if some fat is also included in the food.

Zusätzlich sollte man die Möhren kochen – auch dadurch wird die Aufnahme von Carotin verbessert. Wer Mohrrüben lieber roh isst, kann diese auch als Gemüsesaft oder geraspelt zu sich nehmen: Auch durch die Zerstörung der Zellwände der Karotte wird die Verfügbarkeit von Carotin verbessert.

Verwendung in der Küche

Rezepte für Möhren gibt es viele. Sie lassen sich roh oder gekocht, in Suppen, Soßen, als Beilage, Salat und auch als Saft gut verwenden.

Roh kommen Karotten oft als Karottensaft zum Einsatz. Auch als Rohkostsalat sind sie sehr gut geeignet. Karottensalat schmeckt besonders gut, wenn geriebene Karotten zusammen mit geriebenen Äpfeln, etwas Zitronensaft, Zucker und ein wenig Öl gemischt werden. Geriebene Mohrrüben passen aber auch gut in viele andere Rohkostsalate hinein und sorgen so für die nötige Portion Carotin.

Warme Gerichte mit Mohrrüben

Sehr gut passen Möhren in Rezepte für Suppen und ergänzen so Gemüsesuppen sowie Eintöpfe aller Art. Karottengemüse passt gut zu Fleisch und lässt sich auch als Mischgemüse einfach zubereiten. Möhren harmonieren besonders gut mit Erbsen, können aber auch Kohlrabi, Bohnen oder Kohl hervorragend ergänzen.

Wilde Möhre in Soßen

Beliebt zu gekochtem Fleisch und Pellkartoffeln ist eine grüne Soße. Neben vielen anderen frischen Garten- und Wildkräutern, MayonnaiseJoghurt, hart gekochten Eiern und gehackten Salatgurken kann auch das Kraut der Wilden Möhre und sogar der Gartenmöhre eine gesunde Beigabe sein, wenn es püriert dazu gegeben wird.

Karotten im Kuchen

Eine sehr schöne Idee, Möhren auch einmal am Kaffeetisch zu servieren, sind Karotten im Kuchen. Vollkornmehl, Apfelstücke, Orangensaft und geriebene Karotten passen gut zusammen. Nüsse oder Sonnenblumenkerne können so einen Karottenkuchen eventuell auch noch ergänzen und machen die süße Leckerei zu einer vollwertigen Mahlzeit.

Verschiedene Sorten von Möhren

Carrots come in many different forms. These are different varieties of garden carrots. Most of these are elongated, which is why carrots are also often called roots in the north.

But there are also round varieties, which are basically called carrots, even in the far north. In the south, the term carrots is widely used for all carrots. However, one sometimes finds the term yellow beet there. In fact, there are also yellow carrot varieties, as well as white or reddish purple ones. In terms of health value, however, it doesn’t matter whether carrots are oblong or round, small or large – they are all healthy.

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