Spring Food Chart: Low fat healthy recipes,nutrition,fitness

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Carrots		Nutritional Information Excellent source of vitamin A. Good source of fiber and vitamin C. What To Look For Young, firm, small carrots with the tops still on will be sweet and fresh. Avoid soft or shriveled carrots or those that have splits. Easy Storage and Preparation Keep in the refrigerator for a week or more. Remove and discard the tops. Best Uses Cook in boiling salted water or steam for 8 to 12 minutes. Cook baby carrots for about 5 minutes. Glaze carrots by cooking, uncovered, in a small amount of stock until the stock has evaporated and the sugars left behind coat the carrots. Flavor with dill or mint. Recipes Moroccan Carrots Carrot-Walnut Cake Simple Roasted Root Vegetables

Other Vegetables

	Asparagus Beans, Snap Carrots Fennel Garlic	Okra Onions Onions, Green Peas, English Peas, Sugar Snap	Rhubarb Shallot Spinach Swiss Chard
see also:	Spring Fruit Guide Summer Vegetable Guide \| Summer Fruit Guide Fall Vegetable Guide \| Fall Fruit Guide Winter Vegetable Guide \| Winter Fruit Guide

related links:	FDA's Tips for Handling Fresh Produce

NOTE: An excellent source contains more than 20 percent of the Daily Value for that nutrient. A good source contains between 10 and 19 percent of the Daily Value.

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