Fresh carrots, scientifically known as Daucus carota subsp. sativus, are a popular and widely consumed root vegetable. Carrots are known for their sweet, crisp texture and vibrant orange color. Carrots are highly nutritious. They are an excellent source of beta-carotene, which the body converts into vitamin A. Carrots are also rich in dietary fiber, vitamins (including vitamin K and vitamin C), and essential minerals like potassium. When cooking, they can be boiled, steamed, roasted, or sautéed to soften and bring out their natural sweetness.

Fresh carrots, scientifically known as Daucus carota subsp. sativus, are a popular and widely consumed root vegetable. Carrots are known for their sweet, crisp texture and vibrant orange color. Carrots are highly nutritious. They are an excellent source of beta-carotene, which the body converts into vitamin A. Carrots are also rich in dietary fiber, vitamins (including vitamin K and vitamin C), and essential minerals like potassium. When cooking, they can be boiled, steamed, roasted, or sautéed to soften and bring out their natural sweetness.