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Carrots

The carrot is a root vegetable native to Europe and Southwestern Asia. While the whole plant is edible, the most commonly eaten part is called the taproot, which is usually orange in color but can also be purple, white, red, or yellow. (Read more on Wikipedia.)

Ever heard that carrots can improve your vision? Well, it’s true! Carrots are the single best vegetable source of vitamin A, a nutrient that plays a key role in eyesight. They actually get their bright orange color from beta-carotene, an organic compound which is metabolized in the body to vitamin A. Just one medium-sized carrot contains 200% of the recommended daily value for vitamin A! While there are certainly health benefits to eating carrots raw, cooking them actually makes more of the carotenes available for your body to use. (See more carrot nutrition facts at Self.com.)

If your carrots arrive with greens, remove them and store in a plastic bag. The greens are edible. Refrigerate the unwashed carrots in a separate plastic bag.

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