Red carrot
Carrot varieties with a rich red-crimson colour, firm juicy flesh and a pronounced sweet taste, fresh in salads, in Korean carrot, pilaf, soups and juices.
Red carrot is carrot varieties with a rich red-crimson root colour from lycopene and anthocyanins, firm juicy flesh, a pronounced sweet taste with a light spiced note and a bright aroma. It is eaten fresh in salads and as a snack, grated into Korean carrot, added to pilaf, soups, stews, juices and smoothies, roasted, braised and used for a bright colour in dishes.
Calories, proteins, fats and carbohydrates per 100 g of product
Red carrot, Raw: Calories 41.0 kcal, Proteins 0.9 grams, Fats 0.2 grams, Carbohydrates 9.6 grams per 100 g of product.
Red carrot, Boiled: Calories 37.0 kcal, Proteins 0.6 grams, Fats 0.7 grams, Carbohydrates 7.7 grams per 100 g of product.
Recipes with this ingredient
Vegan crab salad is a culinary illusion where plant ingredients cleverly mimic the classic taste of seafood. Inspired by European cuisine, this salad surprises with its tenderness and harmony of textures. Round-grain rice adds softness, while diced carrots contribute a light sweetness and hidden crunch. Tofu plays the role of crab meat, absorbing the flavors of the other components. Corn brings bright sunny notes, and vegan mayonnaise ties everything together with creamy richness. The dish is perfect for those wanting to try something original without animal products.
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