Sweet, nutritious and conveniently packed! Carrots are delicious on their own, served with a roast, used in a soup, blended with a juice, served in a sandwich … in fact, you can use carrots in just about anything! They are also highly nutritious, packed full of beta-carotene and flavonoids!

How do we make sure we provide top quality bagged carrots?

The guide that we use to harvesting our loose carrots is the same as the guide we use to ensuring the quality of the 1kg bagged carrots: (1) the carrot must be firm (no signs of bending or limpness); (2) the carrot must have a turgid surface (no wrinkles, cracks or blemishes); (3) the carrot must not have any stringy rootlets (these are vertical roots, a sign that the carrot is overly mature); (4) the shoulder of the carrot should be orange or green, not black (blackness is an indication of age); (5) the carrot should be of uniform shape; and (6) the colour should be a dark orange (the darker orange, the more beta-carotene present in the carrot). We check all these as best we can through the packaging.

Where do we source our bagged carrots from?

Our bagged carrots usually come from growers in Werribee.

What is the best way to keep bagged carrots?

Bagged carrots store well in the bag that they are supplied in, in the coldest part of the fridge (the closer to 0℃ the better). Make sure that you reseal the bag once you have taken some out. If you rebag the carrots, don't store them in the same bag as fruit, especially those that emit ethylene gas, such as pears or bananas. The ethylene gas can turn the carrots bitter.

Bagged carrots nutritional information

Carrots are the best vegetable source of beta-carotene, which is necessary for cellular growth. Beta-carotene also helps you see in the dark: it is converted into vitamin A by the liver, and then used by the retina to assist with night vision. Carrots are also a good source of flavonoids, which help fight disease.

Bagged carrots serving tips and suggestions

The highest concentration of nutrients are located near the surface of the carrot, don't peel them if you have the choice. The hard cell walls of raw carrots make the nutrients in the carrot difficult for the body to digest. You can increase nutrient uptake by cooking the carrot until just tender. If you are planning on boiling the carrot, reuse the water as a base for creating stock.