The sixth most commonly consumed vegetable, carrots were originally grown for their leaves and seeds because the wild carrot root was bitter and woody. Today, we eat the taproot which has evolved into a sweet, crunchy, low-calorie, healthy vegetable.
The inner core, called the xylem, holds the sweet starch, while the tougher outer core, the phloem, transports water and nutrients. Orange carrots, rich in vitamin A containing pigments, are the most common type found in grocery stores. But carrots also come in white, yellow, red and purple hues.
Carrots are best stored without their green tops, unwashed, bagged and in the coolest part of the refrigerator. Unwrapped or kept at room temperature carrots will lose flavor and crispness. One large carrot (2.5 ounces) has 30 calories.
