A plant from the parsley family with feathery green leaves sprouting from the top of the root and an orange root that can be eaten raw or cooked. The orange root has a sweet flavor and is one of the most popular and versatile root vegetables available. Orange Carrots contain the antioxidants in the form of carotenoids and beta carotene, which is converted into Vitamin A as it is digested. Additionally, carrots provide Vitamin C and Calcium as additional nutritional benefits.
When cooking Carrots, be careful not to overcook or allow the root to become mushy, which will decrease the amount of beta-carotene available as a nutrient. If the Carrots are steamed to a tender crisp texture, more nutrients are preserved for the human body.