Ever wonder what to do with carrot greens when those fluffy tops are lobbed off ? Carrot tops are more often discarded - thrown away, used as compost, or chicken feed [lucky chicks] - but carrots greens are not only edible, they are highly nutritive, rich in protein, minerals and vitamins. Their nutritional profile is similar to their roots and provides vitamins A, B6, C and K, folate, manganese, niacin, potassium, calcium, and thiamin, but they contain 6 times the vitamin C of the root. Yup, just like turnip greens, carrot tops are even more LOADED than the root and tuber.
Greens are among the top vegetable sources for Vitamin-K which plays a role in bone health, limits neuronal damage in the brain, and is used in the treatment of Alzheimer's disease.
When joined together, Vitamins A and C are ready to kick ass when it comes to protecting our cells. Vitamin A keeps skin and mucous membrane cells healthy and that means they are more resistant to fighting off cancers and diseases caused by viruses.
The fresh green leaves contain 100% of daily-recommended levels of Vitamin C and work in many B-complex groups that are essential to metabolism. Vitamin C acts as a natural antihistamine when fighting colds and allergies; aids in collagen production; has anti-oxidant properties that fight against cancer and protects cells from damage and mutation; and best of all, it helps to keep our eyes and hearts healthier so we can see and feel the beauty that is all around us.