Carrots
Description
This root vegetable is globally cherished for its versatility and sweet taste; we grow several vibrant hues including orange, purple, and yellow. They are a nutritional powerhouse rich in essential nutrients like beta-carotene, fiber, antioxidants, potassium, vitamin K, vitamin C, niacin, and vitamin B6., and various other vitamins. While the taproot of the carrot is the part of the vegetable most commonly eaten, the greens are still beneficial in salads and as a cooking herb for a more complex flavor in dishes.
Carrots can be steamed, roasted, or eaten raw for snacks or in salads.
See NutritionValue.org for Nutrition Facts about carrots (128 g is approx. 1 cup).
