Carrot

Carrot (Daucus carota) is the most common and popular variety of carrot. Known for its vibrant orange color, it gets its hue from the high levels of beta-carotene, a type of antioxidant that the body converts into vitamin A. Orange carrots have a sweet, earthy flavor and a crunchy texture. They're often eaten raw, added to salads, juiced, or used in a variety of cooked dishes, such as soups, stews, and stir-fries. Rich in vitamins A, C, and K, as well as fiber, orange carrots are known for promoting good vision, immune health, and digestive function.