Carrots are one of the most widely used and enjoyed vegetables in the world, partly because they grow relatively easily and are very versatile in a number of dishes and cultural cuisines. Carrots come in different colors such as orange, purple, white, yellow, and red. The taproot of the carrot is the part of the vegetable most commonly eaten, although the greens are still beneficial in salads and other forms.
Most of the benefits of carrots can be attributed to their beta-carotene and fiber content. These root vegetables are also a good source of antioxidants. Furthermore, they are rich in vitamin A, C, K, and B8, as well as pantothenic acid, folate, iron, copper, and manganese.