A popular root vegetable from the Apiaceae family, carrots (Daucus carota) are incredibly versatile
While most carrots are associated with their bright orange color, they originally came in yellow and purple.
The most commonly eaten part of the plant is the root, although the stem and leaves are also edible and used in some parts of the world as herbs
In the Western diet, carrots are an important source of dietary carotenes and make a valuable contribution to our vitamin A requirements.
As their name suggests, carrots are rich in plant compounds called carotenoids: these compounds accumulate in the root
A because we convert them into vitamin A in our intestines. Most of these carotenoids are in the flesh or outer section of the root, rather than the core.
Carotenoids play an important role in vision: the old wives' tale of eating carrots to help see in the dark
Carotenoids also help maintain a well-functioning immune system, are important for our skin and healthy aging