If you've ever noticed a white film on baby carrots don’t worry — it’s harmless. This is known as "carrot blush," which occurs when baby carrots lose moisture after being exposed to air. Since they lack the protective skin of regular carrots, baby carrots dry out more easily, causing their surface to roughen and develop a whitish appearance.
Carrot blush doesn’t mean your carrots have gone bad. Experts say the white film is simply from moisture loss and doesn’t affect the safety or quality of the carrots. If the appearance bothers you, rinse or soak them in cold water to restore their vibrant orange color. To prevent carrot blush, store baby carrots with a bit of moisture.
Interestingly, research shows cooking whole carrots with the skin on preserves 25% more falcarinol, a cancer-fighting compound. For the best nutrition and taste, boil carrots whole and add coconut oil or grass-fed butter before serving.
Studies also show boiling carrots whole improves their flavor. In a taste test, 80% of participants preferred the taste of whole-boiled carrots over chopped ones. Nutritionists are exploring whether this method could also enhance the taste of other vegetables, like parsnips. Boiling whole vegetables is a simple way to make them both tastier and healthier.
SOURCE: