Scientific Name: Daucus carota
Carrots (Daucus carota) are a vegetable with a characteristic orange color and mildly sweet flavor. This root vegetable originates from Eurasia. It contains high amounts of vitamin A (334%); more than baby carrots, pumpkins, and many other orange-colored fruits and vegetables. Baby cut carrots are pieces cut from larger carrots. Do not confuse baby carrots with baby cut carrots. Baby carrots are a cultivar of carrot that has a smaller main root.
Beta-carotene is a carotenoid that gives foods, like carrots or tomatoes, an orange or red color. The liver converts beta-carotene into vitamin A, which supports healthy vision and a strong immune system, plays a role in reproduction, and helps the organs in the body work properly. Beta-carotene helps protect the eyes from the sun and lowers your chances of cataracts and other eye problems, such as night blindness. Alpha-carotene also has provitamin A activity. Like other carotenoids, it has antioxidant and possibly anti-carcinogenic properties, and may enhance immune function as well.
Carrots have a wealth of antioxidants and offer many health benefits. Carrots have two main types of antioxidants: carotenoids and anthocyanins (carrots with a purple color). Antioxidants fight off harmful free radicals in the body and keep blood pressure in check. The fiber (11%) in carrots helps with constipation, weight management, lowers the chance of heart disease, and keeps blood sugar levels under control. Carrots are an excellent nutritious snack for children.