Carrot
Daucus carota
Rich in beta-carotene (vitamin A), biotin, vitamin K1, and lutein
About Carrot
Carrots are root vegetables known for their bright orange color and sweet flavor. Originally cultivated in Persia, they are one of the richest sources of beta-carotene, which the body converts to vitamin A for vision and immune support.
Key benefits
- Exceptionally high in beta-carotene which supports eye health and vision
- Contains antioxidants that may protect against cellular damage
- Provides fiber that supports digestive health and satiety
- Lutein content may support eye health and reduce blue light damage
How to use
Eat raw carrots as a crunchy snack, juice for a nutrient-dense beverage, roast with olive oil, or grate into salads. Cooking with a small amount of fat increases beta-carotene absorption.
Did you know?
Carrots were originally purple, white, and yellow—the orange variety was developed by Dutch farmers in the 17th century to honor William of Orange, and eating excessive amounts can temporarily turn your skin orange.