baby carrots are a great way to get kids to snack on veggies but are they really safe?
SO WHAT’S THE REAL STORY?
The World Carrot Museum is a website based in the UK, and it can tell you everything you might conceivably want to know about carrots, baby or otherwise.
“Baby carrots have become a lunch box staple,” it says, revealing that they first appeared in U.S. supermarkets in 1989. “Parents love them for their convenience and because they’re seen as a healthy food choice. Kids love them because they’re sweet and fun to eat.
But what’s the real deal behind baby carrots?
After all, they’re not like regular carrots. They’re perfectly shaped with rounded edges; they don’t have the same thick core; and, even peeled, they are bright orange.
A quick Google search of baby carrots turns up some frightening information, and misinformation, on how they are made and whether they are really “‘soaked in chlorine.’”
THEY’RE NOT REALLY “BABY CARROTS”
The supermarket baby carrots are not true baby carrots—varieties such as Adelaide and Caracas that only grow to a smaller size than the typical 7-8 inch carrot or longer varieties harvested early.
Here’s how they came to be, according to the World Carrot Museum:
Since then, carrots have been specially bred to make baby carrots: sweeter, uniformly colored, longer and thinner to make them easily cut to similar size.
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