CARROT (SAMPLE)

~5 lbs (Approximate weight) Carrot aka "Topped Carrot", "Hu-Luo-Bo", "Hong-Luo-Bo", "胡萝卜", "红萝卜", "紅蘿蔔" Carrot is a root vegetable, most commonly observed as orange in color. This is topped carrot with the leaves trimmed to no more than one inch. Carrot can be eaten raw or used as an ingredient in stir fry, stew, or roast. Carrot eaten raw is a combination of sweet, earthy, and fruity flavors. Carrot is available year-round. Handling Tip Selection The carrot should be firm, plump, and straight from the shoulder to the tip. The skin is smooth with no rootlets, the little strings on the tip of the carrot. The carrot should show no signs of cracking and sprouting.  Storage The carrot should be stored at 32°F - 34°F (0°C - 1°C) with a relative humidity of ninety-eight to a hundred percent and a light mist. However, commercial storage and distribution conditions rarely achieve the optimum storage conditions. The topped carrot is often stored at 32°F - 41°F (0°C - 5°C) with a relative humidity of ninety to ninety-five percent. At the optimum storage condition, carrots can be stored for seven to nine months. In the common commercial storage condition, carrots can be stored for five to six months. High humidity is important to avoid wilting. Long-term storage may lead to yellow tips and soft spots. Carrot is sensitive to odor. Do not store carrots with any strong aroma products. Carrot is sensitive to ethylene, a naturally occurring gas that regulates ripening. The carrot should not be stored with high ethylene-producing products to avoid the development of bitter flavor. Carrot produces a very low level of ethylene.  Carrot is not sensitive to chilling injury and should be stored as cold as possible without freezing. The freezing point for carrots is 29.8°F (-1.2°C) should be avoided. Freezing injury symptoms include cracks, flabby or discolored skin. Nutrition Fact Serving Size 1 carrot (78g) Amount Per Serving                                                % Daily Value* Calories   30 Calories from Fat   0 Total Fat   0g   ............................................................................................   0% Saturated Fat   0g   ..........................................................................   0% Trans Fat   0g   ..................................................................................   0% Cholesterol   0mg   ..................................................................................   0% Sodium   60mg   .......................................................................................   3% Total Carbohydrate   7g   ......................................................................   2% Dietary Fiber   2g   ..........................................................................   8% Sugar   5g Protein   1g Vitamin A   ..............................................................................................   110% Vitamin C   ................................................................................................   10% Calcium   ......................................................................................................   2% Iron   .............................................................................................................   2% Potassium   .................................................................................................   7%   *The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutrition advice. *Based on information published by FDA