Carrots are a root vegetable usually orange or white with a crisp texture when fresh. The edible part of a carrot is actually a taproot. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. About 85 percent of the United States' carrot crop is grown in and around Bakersfield, California.
Carrots have many different colors and shapes depending on the variety. Carrots are grown in purple, black, yellow, white and orange varieties. Most commonly they are orange, long and have a slightly tapered shape. Baby carrots, grown from special seed varieties, or whole peeled carrots cut to small pieces, are very popular types of carrots in restaurants and supermarkets today.
A medium-sized carrot has 25 calories, 6 g of carbohydrates, and 2 g of fiber. It is an excellent source of vitamin A, providing more than 200% of your daily requirement in just one carrot. Carrots are loaded with beta-carotene, a natural chemical that the body changes into Vitamin A. The deeper orange the carrot, the more beta-carotene you’re getting.
With the exception of beets, carrots contain more sugar than any other vegetable, which makes them a satisfying snack eaten raw and a tasty addition to a variety of cooked dishes.