One cup of chopped carrots is an excellent source of Vitamin A and Vitamin K. A source of fiber, vitamin C, and potassium.
Look for smooth, firm, and well-shaped carrots with an even color.
Avoid carrots that are crackled, shriveled, soft , or wilted.
California grown varieties, available year round, may be fresher and cost less than varieties shipped from other regions.
Store carrots in a plastic bag and refrigerate for up to two weeks. If you buy carrots with the green tops, break off the tops before refrigerating.
Snack on carrot sticks and light dressing.
Add shredded carrots to coleslaw for extra crunch, color and flavor.
Taken from www.cachampionsforchange.net
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