The carrot is a biennial plant (Daucus carota) of the umbel family, with fernlike leaves and compound umbels of white flowers, usually with one red flower in the center: only the cultivated variety is edible. It is crunchy, tasty, and highly nutritious. Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. They also have several health benefits. They’re a weight-loss-friendly food and have been linked to lower cholesterol levels and improved eye health. Their carotene antioxidants have been linked to a reduced risk of cancer. Orange carrots get their bright color from beta carotene, an antioxidant that your body converts into vitamin A.
