For all those juicing fanatics out there! Carrot juice is truly amazing. Carrots contain beta carotene (vitamin A), and shedloads of other good stuff. The best way to benefit from their extraordinary properties is to scrub your carrots (best part nearer the skin), juice, and consume within the hour.
Country of Origin - UK/Italy
Class - Minimum Class 2
Bagthorpe Farm is an idyllic farm in Norfolk on the edges of the Sandringham estate. Donald Morton started converting his 300 acres to organic back in 1985. Encouraging wildlife was one of his primary motivations to go organic. He has become the epitome of organic growing and holds many farm walks to encourage new growers to convert. Apart from turnips, Donald and his farm manager and son in law, Nick Walton, grow some of Britain's only organic shallots, as well as strawberries, carrots, onions, sweetcorn and potatoes.
Carrots stand out from other fresh fruit and vegetables for the number of health benefits that they offer. At one time, carrots were only thought to be useful to the body for their vitamin A content (explaining why they are connected to reducing eyestrain and seeing in the dark!). Their high levels of beta-carotene have been shown to reduce the risk of lung cancer: people who eat carrots regularly are far less likely to contract lung cancer. Carrots provide a simple way to lower blood cholesterol: eating 200g of raw carrots a week was found to reduce blood cholesterol by a massive 11% after three weeks. However to keep the benefits, you have to keep on eating them! Food poisoning can sometimes be prevented even by small amounts of raw carrot.
Carrots will maintain their Beta-carotene even through boiling, although other nutrients are lost into the water, as the orange colour it obtains will show. However raw carrots can be finely or coarsely grated, cut into matchsticks or fingers to add colour as well as crunch and flavour to many dishes. Carrots should be stored in the warmest part of the fridge or in a cool dark place.