Carrots

Selection - Look for a nice orange color. Carrots should be slender and snap easily. Make sure they don't have cracks and aren't dry-looking.

Storage - Remove greens and store in a plastic bag in the fridge.

Preparation - Peel carrots thinly and cut ends.
Boil covered for 6-10 minutes until tender, or steam covered for 8-10 minutes until tender.
To microwave: Place in a 1-quart casserole with 2 Tbsp. water. Cover and microwave for 5-7 minutes until crisp-tender, stirring once.
If they're baby-cut carrots, decrease amount of cooking time by 2-4 minutes.

Nutritional Information - Carrots are exceptionally high in vitamin A and contain fair amounts of vitamin C, potassium and folate. They are also a good source of fiber. One serving size, 2 1/2 oz. (raw), has 31 calories.

Benefits - Best source of vitamin A which improves night vision. Protects against cancer.

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