One three-ounce carrot has 40 calories and provides more than twice the recommended daily allowance of vitamin A for a healthy adult. High in fiber, potassium and vitamin C, this crisp-textured root breaks down into calcium and is easily absorbed by the body when eaten. If protected from heat and light, carrots will actually increase in vitamin A content for up to five months in storage.

In 2003, Michigan farmers grew more than 224 million pounds of carrots. Fresh and processed carrots brought nearly $22 million to the state's economy in 2003.

When shopping for carrots, look for those with orange-yellow color that are firm and have crisp, green tops. The tops should be trimmed when storing in a cool, dark and ventilated area to prevent formation of chemical compounds, which produce a bitter taste. 

For more information about Michigan carrots, contact: 

Michigan Potato & Carrot Industry Commission

Carrot Recipes