Baby Carrot

Baby carrots were invented by a California carrot farmer, Mike Yurosek. In the early 1980s, Yurosek found that many of his carrots were not saleable because they were “ugly”. They weren’t the size or shape that could be sold at the grocery store. Instead of tossing these “ugly” carrots, he used an industrial bean cutter to shape them into what are now called “baby carrots.” The success of baby carrots was overwhelming. By 1987, carrot consumption had increased by 30 percent. Today, baby carrots consist of 70 percent of total carrot sales.

Because of the shaping and peeling of baby carrots, some of the nutrients are lost. However, baby carrots are still jam-packed with nutrition. One medium baby carrot provides 5 calories and 1 gram of carbs and is free of fat and cholesterol. It’s also an excellent source of vitamin A: One baby carrot provides close to 30 percent of the recommended daily amount.

When purchasing baby carrots, check the “use by” date on the package. The wetness in the bag is normal. It’s actually filtered tap water that helps keep the vegetable hydrated. For the best quality, store unopened bags of baby carrots in the refrigerator and eat them within 30 days after the packaging date.