Article found on carrots...
http://www.vrg.org/journal/vj2003issue1/vj2003issue1carrot.htm
Some parts here:
Carrots are pretty and full of flavor, sweetness, and nutrients. They are very forgiving when overcooked, rarely losing their color or flavor. They can be stored fresh for months, but they don’t object to being canned, frozen, or dried. And they are equally at home in sweet or savory dishes.
There is a carrot type for everyone. Horse carrots are big, irregularly shaped orange carrots, sometimes with splits in them.
Horse carrots tend to be older and more fibrous, making them good for long cooking, as in soups or stews. (my opinion: maybe those are better than baby carrots) Baby carrots are miniature carrots, bred to resemble whole adult carrots. They are sweet and tender, requiring hardly any cooking at all. Those perfectly formed finger-shaped baby carrots sold in bags are larger carrots that have been cut, by machine or hand. This type of baby carrot was the producers’ answer to making horse carrots more popular with consumers. Real baby carrots have not been processed, except to be cut. Small, round carrots are found in the springtime and are good for glazing, as their shape makes it easy for sauce to adhere.
There are also white carrots and maroon carrots. Maroon carrots have more beta carotene, the building block of vitamin A. White carrots, on the other hand, have a little less beta carotene than conventional carrots. Make a gorgeous salad of orange, white, and maroon carrots, and serve raw, as the maroon carrots lose their rosy glow when cooked.
Vitamin A is not carrots’ only claim to fame. There are trace amounts of vitamin C in carrots, as well as fiber and lots of minerals. Due to their sugar content, carrots may have a few more calories from carbohydrates than other vegetables, but they have no sodium or fat. Unless you eat a very large number of carrots every day, you should not have to worry about the sugar content.
It is possible to “overdose” on the Vitamin A in carrots. In the seventies, people got heavily into juicing and were drinking the equivalent of twenty carrots per day over a long period of time.
Carrots are cook-friendly.
They will retain their nutrients and their color if you treat them with just a bit of care. (my question: does that mean the amount of sugar would reduce if boiled? cuz that'd be great) The smallest amount of cooking liquid is always the best way to preserve nutrients in vegetables, and they should be cooked as quickly as possible. Just cover carrots with boiling water or vegetable stock.
Don’t let carrots sit in cold water as it heats up, as this destroys some of the nutrients. Drain cooked carrots as soon as possible so they are not sitting and losing nutrients. A fast and simple lemon carrot recipe couldn’t be easier: cut up carrots, and then steam or boil them until just tender and drain. Return the carrots to the pot. For every 2 cups of carrots, use 2 teaspoons of fresh, chopped parsley, 1 Tablespoon of vegan margarine, and 2 Tablespoons of lemon juice. Toss the carrots with the seasonings and reheat just until carrots are hot. Serve these lemon carrots as a side dish or purée and use as a base for a “creamy” vegetable soup.
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I still like carrots and want to eat a few a day, you ladies should too, just don't go crazy with them
