By Sani Hajara
Carrot is a root vegetable usually orange in color though purple, red, white, and yellow varieties exist. It is has crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are sometimes eaten as well. It is a domesticated from of the wild carrot .the domestic carrot has been selectively bred for its greatly enlarge and more palatable. Less woody textured edible taproot. Carrot is a biennial plant that grows rosette of leaves in the spring and summer while building up the stout taproot that stores large amounts of sugars for the plant to flower in the second year.
Carrot can be stored for long period of time like 1-5 year when is dried up and for several months in the refrigerator or over winter in a moist, cool place. For long term storage unwashed carrot can be placed in a bucket between layers of sand, a 50/50 mix of sand and wood shavings or in soil. a temperature range of 32 to 40% (0 -5 c)is best. But to store carrot for a long period of term without spoiling and also to maintain the required vitamins and orange color pigment. after harvesting the plant as flesh as it was, unwashed use a clean rack try to reduce the moody soil on it, then use a potato pillar to pill the first layer then use a chopping board with chopping knife to slide the carrot into very small pieces then put it on a tire or a trampoline for large storage .after doing that wait for the morning sun around 8am-11am prompt, in other to maintain the pigment after the time given take it back inside and store it in a cool and dry place this has to be done for at list two –three days for it to dry. look for a pole tine bag pour it inside and a rubber container for further packaging and safe keeping. by so doing you will maintain the full nutrition requirements, due to the analyses.(energy, fat, protein[vitamins, A,B,C,E]).drop only by 10% over 100% as it was when it was fl
Green beans and other beans such as kidney beans, navy beans, and black beans are all known scientifically as (phaseolus vulgaris). They are all referred to as “common beans”, probable owing to the fact that they all derived from a common beans ancestor that originated in (peru). From there they spread throughout south and Central America by migrating Indian tribes.
It is commonly referred to as string beans, the string that once was their trade mark,(running lengthwise down the seam of the pod).can seldom be found in modern varieties. It’s for this reason, (the breeding out of the “sting”). Those string beans are often referred to as “snap beans.” because they are picked at a younger, immature stage, “snap beans”. Can literally be snapped in half with a simple twist of the fingers. Although those bright green and crunchy beans are available at your local market throughout the year. They are in season from summer though early fall when they are at their best and the least expensive. You may also see them referred to as “”haricot vert ” in French and is the common French term for this vegetable.
If possible purchase green beans at a store or farmer’s market that sells them loose so that you can sort though them to choose the beans of best quality. Purchase beans that have sa smooth feel and a vibrant green color and that are free from brown. Spots or bruises. They should have a firm texture and “snap” when broken. Store unwashed fresh beans pods in a plastic bag kept in the refrigerator crisper whole beans stored this way should keep for about seven days.
May people wonder about the possibility of freezing green beans or purchasing green beans that have already been frozen? Both options can work green beans are definitely a vegetable that can be frozen we’ve seen several research studies on the nutritional consequences of freezing green beans and most studies show the ability of green beans to retain valuable amounts of nutrients for 3-6 mount after freezing green beans can definitely provide you with a nutritional valuable option. If you wish to freeze green beans we recommend that you steam the green beans 2-3 minutes. Remove from heat and let them cool toughly before placing them in freezer bags and sting them in your freezer. It is good to remember that the passage of time appears to lessen the concentrations of multiple, nutrients. There appears to be less nutrients less a 3 months that at 6 months and you may want to limit your freezer storage of green beans (whether frozen at home or pre-purchased in) to about 5 month for this reason. Further conservations in terms o long period after getting the green beans from the vegetable market as unwashed as it is just clean the body without applying water or liquid sustains get a chopping board with chopping knife to slide the green beans into very small pieces then put it on a tire or a trampoline for large storage .after doing that wait for the morning sun around 8am-11am prompt, in other to maintain the pigment after the time given take it back inside and store it in a cool and dry place this has to be done for at list two –three days for it to dry. look for a pole tine bag pour it inside and a rubber container for further packaging and safe keeping. By so doing you will maintain the full nutrition requirements.