Carrot

Carrots are popular, crisp root vegetables known for being rich in beta-carotene, which the body converts to Vitamin A, making them excellent for vision, skin, and growth. While typically orange, they also come in purple, white, yellow, and red varieties and are versatile for eating raw, cooked, or juiced, adding sweetness and nutrients to both savory dishes like stews and sweet ones like carrot cake. 

• Flavor: Sweet and earthy.

• Uses:

  • Raw: Shredded in salads, as a snack with dip, or juiced. 

  • Cooked: Roasted, steamed, or added to soups, stews, and stir-fries. 

  • Baked: A key ingredient in carrot cake and muffins. 

• Nutrition: High in beta-carotene, fiber, Vitamin K, Vitamin B6, potassium, and folate.