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How Baby Carrots Are Made
In the 1980s, farmers kept discarding carrots that looked too ugly to be sold on grocery store shelves. Mike Yurosek, a carrot farmer in California, decided to cut them up and sell the two-inch pieces in bags, and the idea worked.
A year after Yurosek produced the first baby carrots, carrot consumption rose by a whopping thirty percent. Other farmers noticed the high demand for cuts of baby carrots they received, so they followed in his footsteps and made baby carrots themselves.
Baby carrots are small and their rounded edges resemble small stumps. So when you cut them in the middle, you don't see the same core you would find in a normal carrot.
There are several reasons why people have a preference for sweet, bite-sized baby carrots. The carrots that become baby carrots today are longer than most, so you can get more from a cut, and they are sweeter and juicier.
Baby carrots are a great source of vitamin A which is important for good vision and they also provide vitamin C and iron. Like normal carrots, baby carrots have water (88%) and provide fiber and protein (most vegetables contain very little fat).