A carrot is a root vegetable that comes in various colors like orange, purple, yellow, red, and white. It's rich in vitamins, minerals, and antioxidants that support overall health, including heart health, immune function, and skin health. Carrots are also a rich source of fiber, low in sugar, and have a low glycemic index[2], making them suitable for diabetes control. They are a great source of carotenoids, which can convert to vitamin A in the body and play an important role in eyesight[4], immune function, and maintaining healthy organs[4]. Carrots have been linked to lower cholesterol levels[5], improved eye health[5], and a reduced risk of cancer[5]. They are a popular, nutritious vegetable that provides a wide range of nutritional benefits for very few calories[4]. Carrots are also a biennial plant that produces an edible taproot[3] with firm, crisp, and brightly-colored root vegetables that are used in various culinary dishes. They require cool to moderate temperatures and[3] deep, rich soil for cultivation and are extensively grown throughout temperate zones[3]. Additionally, carrots are known for their enriched taproot and are rich in nutrients such as alpha- and beta-carotene, vitamin A, K, and B6. The domestic carrot originated in Central Asia and has been selectively bred for its enlarged[6], less woody taproot. Carrots are a versatile addition to your diet and can be eaten raw or cooked, providing various health benefits such as improved digestion and weight loss. However, highly excessive consumption can result in carotenemia, causing a yellow-orange discoloration of the skin[6].
| genus | Daucus |
| species | carota |
| wikipedia_url | https://en.wikipedia.org/wiki/Carrot |
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