Originating in Europe and the Middle East, carrots are a natural wonder drug! Containing vitamins B, C, D and E, potassium and calcium pectate, amongst other things, makes them one of the best vegetables to eat. Carrots are a herbaceous plant and are 87% water - an added bonus, as without water our health can suffer. Calcium pectate is renowned for being a great pectin fibre that has cholesterol lowering properties. Vitamin A strengthens the immune system, thus reducing the risk of cancer, strokes, yeast infections and it is also said to slow the ageing process.

Carrots can be eaten raw or cooked. Choosing to eat them raw is a good idea as then you can carry them anywhere as a snack and is a healthier choice than a bar of chocolate, bag of crisps or one of those deliciously tempting, yet undoubtedly sinful desserts. Eating carrots cooked is the more nutritious option and can accompany virtually any meal. Eating them raw could mean that you lose some of the vitamins they contain. This is due to carrots' tough cellular walls. When cooked the walls are broken down along with the cell membranes to release all their nutrients.

Quick ideas to make carrots more interesting include serving with a low-fat yoghurt dip when raw; flavouring with dill, coriander or tarragon to add extra flavour when cooking' or adding a small amount of sugar to produce a full flavour when cooking . Carrot juice, commonly known as 'miracle juice', is another tasty alternative, containing vitamins, nutrients, and several healing properties.

Overall, we have to say carrots can't be beaten - so give them a go!

Per 100g serving:
30 kcal, 0.7g prot, 6.0g carb, 0.5g fat, 2.4g fibre