<div><p>The brighter the hue, the better the carrot. When shopping, pick large, firm, deep-orange carrots that are smooth and free of cracks-they'll taste better and are much more nutritious. Keep carrots refrigerated in a plastic bag in the produce bin for up to 10 days. They're OK to eat for a while after that, but they will have lost most of their nutrients. Cut off the leafy green tops before storing to prevent wilting.</p><p>Nutrition Facts 1 cup of chopped, raw carrots contains:</p><p>52 calories</p><p>1 g protein</p><p>12 g carbs</p><p>3.6 g fiber</p><p>0 g fat</p><p>Ways to Prepare</p><p>Toss Some In Soup Add 1/2 cup of cooked, fresh, or frozen chopped carrots to beef stew, lentil soup, or split-pea soup. (Even canned soup-just keep the liquid boiling until the carrots are tender.)</p><p>Sweeten It Up Mix 2 cups of cooked, peeled, chopped carrots with a bit of butter and brown sugar. Top the side dish with 2 tablespoons of slivered almonds.</p><p>Make A Stir-fry In a small bowl, combine 3 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 1 tablespoon of ground ginger. Then add a large splash of canola oil to a skillet and sauté 3 medium chopped and peeled carrots plus some minced garlic until crisp-tender; do the same with 1 cup of broccoli florets. Remove the veggies and sauté 1 pound of thinly sliced beef sirloin steak cut into bite-size strips in oil over high heat. Add vegetables and sauce to pan. Cook and stir till bubbly, about 2 minutes. Serve with cooked brown rice.</p><p>Bake Up A Batch Of Carrot Chips Slice 1 pound of peeled, fresh carrots into half-inch pieces. Toss with 2 teaspoons of olive oil. Roast on a baking sheet at 400 degrees for 15 to 20 minutes or until tender.</p><p>Liquefy It For an easy carrot soup, dump 3 cups of cooked carrots, a sautéed onion, and 2 teaspoons of curry powder into a food processor or blender. Add 1 cup of chicken broth and puree until smooth. Stir in 1 1/2 cups of milk and heat on the stove until warm. Add chopped chicken for an extra kick of protein.</p><p>Toss A Salad Mix together shredded carrots and diced apples, then top with a dressing made with plain yogurt, honey, and lemon juice. Top with chopped cashews.</p><p>Why You Need Them</p><p>Even though they're sweeter than most vegetables, carrots are loaded with fiber, which helps prevent that sugar from rushing into the bloodstream and causing a spike in your insulin level.</p><p>Besides creating an easy target for hungry rabbits, the beta-carotene that gives carrots their vibrant color also acts as a potent antioxidant, preventing cell damage, slowing aging, boosting immunity, and fostering healthy eyesight.</p><p>Carrots are virtually the only dietary source of falcarinol, a compound that has been shown to reduce colon-cancer risk in animal studies. Along with its cousin beta, the alpha-carotene in carrots tackles tumor-triggering cells, as well.</p><p>Alpha and beta don't get all the glory-other carotenoids found in carrots, including lutein and beta-cryptoxanthin, are known for helping you breathe easier and improving overall lung strength and function.</p><p>Hefty doses of Vitamin K in carrots work to build strong bones and promote rapid blood clotting. One cup of cooked carrots contains a third of your body's daily K needs.</p><img src="http://admatch-syndication.mochila.com/images/ad.gif?aid=42023226&bid=informcom" /></div><div id="copyright"><div>

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