How to select for best flavor:
Choose small, well-shaped, fresh-looking carrots. The stem end is the most important place to look for signs of age. If it is black or discolored, pass it by. Avoid limp, wilted or shriveled or cracked carrots. Also avoid very large carrots. The light-colored core will also be larger, and this can make them tough and less sweet.
Peak of the season:
Carrots are available all year because of large amounts produced every month in California, Arizona and Texas. Local carrots come on the market in the spring, and you may find the best price for carrots then.
Carrots are the best source of beta carotene, which your body turns into vitamin A. One carrot, about seven inches long, contains over 20,000 units of vitamin A. Being a root, it is also a good source of trace minerals needed in your diet. The tops contain vitamins A and C, as well as significant amounts of iron. Carrots are also an excellent source of dietary fiber. One carrot, seven inches, contains about 30 calories, no fat and about 25 mgs. of sodium.
Carrots were used as a medicine long before they were eaten as a food. Interestingly enough, carrots have not always been orange. The color was developed by farmers in the 17th century. Before that, the roots were yellow or purple.