Carrots are long, edible root vegetables that grow from the carrot plant, Daucus carota. The plant has a rosette of 8–12 leaves above ground and a fleshy taproot below ground. The taproot can grow to be 5–50 cm (2.0–20 in) long and 5 cm (2.0 in) in diameter, and the foliage can grow up to 150 cm (59.1 in) when the plant is flowering. The plant also produces small white, red, or purple flowers.
Carrots can be orange, white, yellow, red, or purple, but orange carrots are the most well-known. Orange carrots get their color from beta carotene, an antioxidant that the body converts into vitamin A. Fresh carrots should be firm and crisp, with smooth skin and no blemishes. Smaller carrots are usually more tender.
Carrots are a good source of fiber, beta-carotene, vitamin K1, potassium, and antioxidants, and they are low in calories. They may have several health benefits, including improved eye health, lower cholesterol levels, and a reduced risk of cancer. Carrots are often eaten raw or chopped in salads.
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