The darker the orange colour, the higher the level of beta-carotene so look out for deep orange carrots
Storing
Store carrots in a cool place, ideally the salad crisper section of your fridge to keep them fresh and prolong their life at home
Preparation
Most carrots are sold pre-washed and polished, have smooth skins and only require a quick rinse in cold water before cutting or cooking
Dirty carrots require a good wash or scrub to remove any soil from the skins
Bunched carrots need to be only washed and lightly scraped
Any greening on the top of the root should be removed to avoid slight bitterness
All prepared carrots are ready to cook
British carrot producers do not use organophosphate (OP) insecticides and roots are almost always free of all pesticide residues so you don't have to peel them unless you want to. In fact, many of the nutrients are found close to the skin, so it's best to remove as little as possible
Cooking carrots does not take away the health benefits. In fact, cooking helps to break down some of the tough membranes of the plant which makes it easier for our bodies to absorb some of the nutrients they contain
