The Apiaceae family includes parsley, celery, fennel, and carrots, which are root vegetables. Carrots, scientifically known as Daucus carota, come in various colors such as orange, purple, yellow, red, and white.
People grow carrots in temperate regions worldwide, cultivating them for thousands of years. We know Carrots for their sweet taste and crunchy texture, making them a versatile ingredient in numerous culinary dishes. People often enjoy carrots raw as a snack or add them to salads, but they also use them in soups, stews, stir-fries, and various cooked dishes
Beta-Carotene
Carrots are well-known for being a rich source of beta-carotene, which the body converts into vitamin A. Vitamin A is essential for maintaining good vision, a healthy immune system, and overall skin health. Carrots also contain other essential nutrients like vitamin K, vitamin C, potassium, and dietary fiber, making them a nutritious addition to a balanced diet.
In addition to their culinary uses and nutritional benefits, carrots are also utilized in animal feed, and carrot oil and extracts are used in some cosmetic and skincare products.
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