Baby carrot

Baby carrot is a term that refers to two distinct types of carrots. One type is a small, immature carrot harvested before it grows into a full-sized carrot, while the other is a carrot that has been cut and shaped into a small, cylindrical shape from a larger carrot.

History

The concept of the baby carrot as we know it today was developed in the 1980s by Mike Yurosek, a California farmer. Frustrated by the amount of waste produced by misshapen or damaged carrots, Yurosek decided to cut and shape these "ugly" carrots into smaller, more appealing pieces. This innovation not only reduced waste but also created a new, convenient product that quickly gained popularity.

Production

Baby carrots are produced by removing the outer layer of the carrot and cutting it into smaller pieces. The pieces are then shaped into uniform cylinders using a machine. This process, known as "milling," gives the baby carrots their smooth, rounded appearance.

Nutrition

Like full-sized carrots, baby carrots are a good source of vitamin A, which is important for eye health. They also provide dietary fiber and are low in calories, making them a healthy snack option.

Consumption

Baby carrots are often consumed raw, either on their own or with dips such as hummus or ranch dressing. They are also commonly used in cooking, where they can be steamed, roasted, or included in stews and soups.

See also

• Carrot
• Vegetable processing
• Healthy diet