MORE ABOUT CARROTS
Carrot (lat. Daucus carota, domestic subspecies of sativus) is a plant from Apiaceae family and its root is used for consumption.
Family to which it belongs consists of 60 species, and the best known is common carrot (D. carota). This carrot in nature as well as in domestic production has many subspecies. This type of carrot is also the most spread out throughout the world. Carrot that are not orange are usually grown specially for sale.
Carrot can be used fresh, boiled, canned, dry chopped (as a spice) etc. Characteristic orange color of carrot is caused by the beta-carotene, which our bodies convert to vitamin A, but only when bile acid is present in the digestive tract. Beside all this, carrot also contains vitamins B i C, alkaloid, etheric and grease oils and organic acids. It is also rich in fibers, antioxidants and minerals.