Carrot

Carrots are commonly used as a raw snack, grated in salads, included in soups and stews, or as a sweet ingredient in cakes and puddings. They can also be found in baby and pet foods, and their juice is popular as a health beverage.

A medium carrot contains about 25 calories (104 kilojoules).

Contains about 0.6 grams (0.02 ounces) of protein.

Carrots are low in fat with only 0.1 grams (0.0035 ounces) of fat per medium carrot.

Carbohydrates content is around 6 grams (0.21 ounces), which includes about 2 grams (0.07 ounces) of dietary fiber.

Rich in beta carotene, which is converted into vitamin A in the body, and provides over 200% of the daily value in a single medium-sized carrot. Also a good source of vitamins B, C, and K.

Provides minerals such as potassium and smaller amounts of sodium, calcium, and iron.

Regular consumption of carrots can help improve vision health due to their high vitamin A content. They also contribute to skin health and wound healing, and the fiber in carrots can aid in digestion and weight management.

Overconsumption of carrots can lead to a condition called carotenemia, which is the yellowing of the skin due to high levels of beta carotene in the bloodstream. However, this is reversible and not considered harmful.

Recipes include carrot cake, carrot soup, glazed carrots, carrot and coriander salad, and roasted carrots.

Carrots can be boiled, steamed, roasted, fried, pureed, or eaten raw. They are a versatile vegetable that can be prepared in a myriad of ways to complement various dishes.

They pair well with flavors such as ginger, honey, cinnamon, nutmeg, orange, raisins, and nuts, as well as with proteins like beef, chicken, and tofu.

Carrots are a highly nutritious and versatile vegetable with a long history and numerous health benefits. They can be used in a multitude of culinary applications and are available worldwide.