In the cold, carrots taste soapy instead of sweet

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Carrots lose their sweet aroma when stored too cold

Carrots and carrots are still among the most popular vegetables available all year round in Germany. However, carrots lose their sweet aroma in the cold and get an almost soapy taste, as the press office "German Fruit and Vegetables" recently announced in Bonn.

Carrots are particularly healthy due to their carotene content. Carrots are particularly valuable for nutrition due to their high carotene content. As a precursor (provitamin) of vitamin A, carotene has an extremely positive effect on eyesight and blood purification and can also be helpful for circulatory disorders and stomach problems. The carrot is the vegetable with the highest carotene content by far and is only surpassed in the animal sector by cod liver oil and beef liver. In addition, carrots are relatively popular with children due to their fine, sweet aroma and are suitable as a side dish for both hearty and sweet dishes. The popular winter vegetable tastes raw, grated with lemon juice and sugar, as well as cooked, braised, blanched, pickled, as a cake or squeezed into juice. Carrots can be combined excellently with many other types of vegetables such as peas, mushrooms, Brussels sprouts or onions and make a contribution to healthy eating, especially in winter. The body needs fat to convert the carotene in the body into vitamin A, so carrots should always be prepared with a little oil, butter or cream - also as raw food.

Too much cold makes carrots taste soapy. To preserve the fine, sweet aroma of root vegetables, carrots should always be kept cool, but not too cold, as the press office "German Fruit and Vegetables" explained. Because if the storage temperature is too low, the carrots get a soapy taste instead of their usual, sweet taste, which is often unpleasant when consumed. The carotenoids, which are secondary plant substances, are perceived by humans as color, fragrance or aroma substances and can develop a protective function for health in the human body, but are not destroyed by the storage temperature. (fp)

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