Bunch Ice Carrots
Estimated Inventory, 24 ct : 7.75
This item was last sold on : 01/20/25
Description/Taste
Their bright green tops still attached, bunch carrots indicate freshness. Reddish orange from top to bottom, the top or "shoulder" may be tinged with green. Fairly young carrots are likely to be mild in taste and tender, but mature carrots are often sweeter and have a close-grained dense texture. In spite of their age, the smaller a carrot's core, or the fibrous channel that runs the length of the carrot, the sweeter the carrot. Natural sugars lie in the outer layers of this vegetable.
Seasons/Availability
Grown in California, Ice Bunch Carrots are available year-round.
Nutritional Value
Carrots are one of the most abundant sources of beta carotene, an antioxidant nutrient that the body converts to vitamin A. One large carrot provides 17 milligrams of beta carotene and more than six times the RDA of vitamin A. This vitamin is essential for healthy eyes, skin, hair, mucous membranes and bones. Vitamin A also helps to prevent infections. Antioxidants are essential as they protect against cancer. A government study found that eating seven ounces, about one cup, of carrots a day resulted in an average of eleven percent reduction in blood cholesterol levels after only three weeks. Since carrots have a tough cellular wall that the body cannot easily break down, cooking carrots just until crisp-tender makes their nutrients, including beta carotene, more accessible. Overcooking significantly decreases beta carotene.
Applications
Naturally sweet, carrots make a perfect low-calorie high-fiber snack. Carrots can be eaten raw but proper cooking enhances their sweetness. Leave whole or cut into desired lengths. Halving carrots lengthwise reduces cooking time. Cut diagonally or julienne into strips. Shred or grate; add color and flavor to salads and sandwiches. Place whole carrots in a shallow baking dish; cover; bake while roasting or baking other foods. To prepare, scrub well with a vegetable brush or peel under running water; rinse thoroughly. To store, refrigerate in a plastic bag in crisper drawer. It is best not to store carrots with pears, apples or other fruits that produce ethylene gas as they ripen. Refrigeration only slows the ripening process but does not stop it.
Ethnic/Cultural Info
Carrots were originally purple. However, other colors such as red, white and yellow also appeared in Asia thousands of years ago. About 200 years ago, the first orange carrots were cultivated in the Netherlands and the Royal House of Oranje is credited for the carrot's popularity.
Geography/History
Members of the Umbelliferae family, carrots are classified as taproots as they grow downward into the soil and swell. Today's carrots come in many sizes and shapes including round, cylindrical, fat or jumbo, tiny or baby and long, tapered or thin. Round golf ball sized carrots were originally cultivated because they grew faster than elongated classic varieties and were easier to store. These special cultivars do best in heavy clay soil. Not drought-tolerant, all carrots require relatively large amounts of continual moisture. High temperatures during the growing season cause poor color and quality.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Make Stuff Good | San Diego CA | 949-547-9470 |
| Campfire | Carlsbad CA | 760-637-5121 |
| Little Frenchie | Coronado CA | 619-522-6890 |
| Herb & Wood | San Diego CA | 520-205-1288 |
