Ingredient Name: Carrots
Traditional Chinese Name: 胡蘿蔔 (hú luóbo)
What is this?
- Carrots are a very popular root vegetable and need no introduction
- They may eaten raw (hard and crunchy) or cooked (soft and mushy)
- Carrots are typically used when making any stock soup
How do I prepare it?
- Wash carrots with cool water, peel the skin, remove the leafy green top, and cut into large pieces for soups
Where can I buy this?
- You can buy from any supermarket.
- Baby carrots (which are actually normal carrots cut into identical cylindrical pieces as a popular healthy snack) may even be purchase at local convenience stores
What is the cost?
- Carrots are very affordable and cost about the same as other root vegetables (like potatoes)
- Carrots are rich in dietary fibre, antioxidants, and minerals
- They get their bright orange colour from β-carotene (betacarotene), which is metabolised into vitamin A when consumed
- Carrots are thought to be helpful in treating digestive problems, intestinal parasites, and tonsillitis or constipation
- Eating too many carrots may turn your skin an orangey-yellow color, a condition known as hypercarotenemia