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Show Nutiition Specialist Suggests Methods oi Preparing Carrots Pointing out that carrots are a valuable source of vitamin A and calcium, Miss Elna Miller, extension nutritionist at the U-tah U-tah State Agricultural college lists them as one of our most important im-portant and least expensive underground un-derground vegetables" in her latest bulletin entitled "Carrots." In addition to providing calcium cal-cium and vitamin A, carrots provide pro-vide an abundant supply of cellulose cel-lulose or roughage necessary to the proper functioning of the body. Also raw carrots provide excellent tooth exercise which stimulates circulation in the gums and teeth and thereby helps in tooth protection. "Since carrots are so valuable in the diet it is important that they be prepared so that they look appetizing, taste good and retain their food value," declares Miss Miller. In preparing carrots, the extension ex-tension nutritionist suggests washing the carrots thoroughly in warm soapy water with a stiff vegetable brush, followed by a rinse in clean water to remove the soap. Most carrots will need no further peeling or scraping. Carrots should be cooked in the smallest possible amount of water to keep them from scorch- ing and should be cooked with the lid on. Carrots are cooked in a small amount of water for a short cooking period will retain most of their food value as well as their attractive appearnce and texture. "If cooking water remains after af-ter the carrots are cooked, save that water to use in soups or gravies so that valuable food nutriments will not be wasted," suggests Miss Miller. The carrot leaflet also includes receipes for preparing this inexpensive in-expensive vegetable in a variety of ways. Copies of this bulletin may be obtained from your local county agricultural or home demonstration agent. |