Description
Carrot (Daucus carota subsp. sativus) is a widely grown root vegetable known for its bright orange color, though varieties in purple, yellow, red, and white also exist. Carrots are crisp, sweet, and highly nutritious, rich in beta-carotene (a precursor to vitamin A), fiber, vitamin K, potassium, and antioxidants. They support eye health, immunity, and digestion. Carrots can be eaten raw in salads or snacks, juiced, roasted, boiled, or incorporated into soups, stews, and baked goods, making them versatile and a staple in kitchens worldwide.
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