Carrots are the typically orange, edible root of the Daucus carota plant. Carrots may also be purple, red, white, and yellow. The greens are edible.
Carrots are on average 10% carbohydrate, 3% fiber, and less than 1% each fat and protein. Sugar content varies by type and season, but is generally fairly low. Carrots are a source of B vitamins, vitamins C and E, manganese, and small amounts of other vitamins and minerals. Most notably is the vitamin A in carrots, being a source of beta-carotene in particular. In a study where 200g of raw carrot was eaten daily for three weeks, serum cholesterol was reduced by 11%.
Beta-carotene in carrots is more available for absorption from cooked carrots compared to raw.
Raw as is, baby carrots, soups, sauces, mixed dishes