The Yellow Carrot (JKLF) is a hybrid carrot variety that is known for its vibrant yellow color and sweet flavor. It is a long, slender carrot with a smooth, cylindrical shape. The flesh of the carrot is firm and crisp, and it has a high beta-carotene content, which gives it its yellow color.
Yellow carrots are a good source of vitamins A, C, and K. They also contain fiber, potassium, and magnesium. Beta-carotene is an antioxidant that can help protect cells from damage. It is also converted to vitamin A in the body, which is important for vision, immune function, and skin health.
Yellow carrots can be eaten raw, cooked, or juiced. They can be added to salads, stir-fries, soups, and stews. They can also be used to make carrot cake, carrot muffins, and carrot juice.
Net Wt : 03 gm
MRP : 179 TK
Yellow carrots can be harvested at any time of year, but they are typically harvested in the fall after they have reached maturity. To harvest yellow carrots, simply use a sharp knife to cut the carrot from the ground. Be careful not to cut the root of the carrot, as this will make it difficult to store.
Once harvested, yellow carrots can be stored in the refrigerator for up to two weeks. They can also be canned or frozen for longer storage.
Here are some additional tips for harvesting yellow carrots:
– Harvest yellow carrots in the morning after the dew has dried, but before the sun gets too hot.
– Handle yellow carrots carefully to avoid bruising or breaking them.
– Brush off any dirt from the carrots before storing them.
– Store yellow carrots in a cool, dark place.
