Carrot is a root vegetable that is typically orange in color, but can also be found in purple, black, red, white, and yellow varieties.
They are a good source of vitamin A, which is important for maintaining healthy eyesight.
Carrots are also a good source of other vitamins and minerals, including vitamin K, potassium, and fiber.
They can be eaten raw, cooked, or juiced, and are a common ingredient in many dishes such as soups, stews, and salads.
The most commonly cultivated variety of carrot is the Danvers carrot, which is a cylindrical shape and has a strong orange color.
The wild ancestor of the carrot is believed to have been a purple or yellow root, with a forked root system.
Carrots are a member of the Apiaceae family, which also includes celery, fennel, and parsnip.
Carrots are a hardy vegetable and can be grown in a variety of climates and soil types, making them widely available year-round.
They are also known for their medicinal properties, traditionally used to improve digestion, lower cholesterol, and reduce the risk of certain cancers.
Carrot juice also known for its high-nutritional values and is often consumed for its health benefits.
