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
European Journal of Nutrition
The American Journal of Clinical Nutrition
The Journal of Nutrition