The carrot gets its characteristic and bright orange colour from ß-carotene, which is partly metabolized into Vitamin A in humans. Overconsumption of carrots can cause a benign condition in which the skin turns orange. Carrots are rich in dietary fibre, antioxidants and minerals. Carrots are known for being fat-free, saturated fat-free, low sodium, cholesterol free and high in Vitamin A.
In India, carrots are most commonly used to prepare halwa (dessert), salads, fry (with or with-out egg), pickles, rice dishes and sambar. They are available in many colours and shapes. Carrot juice is also widely marketed, especially as a health drink, either stand-alone or blended with fruits and other vegetables.
I usually store them in fridge by wrapping in a plastic cover or newspaper. I came to know recently that they can be stored over winter in moist sand in a cool place.
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