Danvers Carrot

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Developed in 1871 in Massachusetts, Danvers carrots are indeed a good keeper because they store well, not to mention that they taste incredibly complex, with a slightly spicy finish. Besides, these carrots are extremely high in vitamin A, and are also a good source of vitamin C and potassium. In addition, all carrots contain beta-carotene which may reduce the risk of lung cancer. As far as food is concerned, Danvers carrots have a wide variety of culinary applications, from eating fresh out of hand to steamed, sautéed or blanched.
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