The carrot is the swollen tap root portion of the plant, usually orange in colour, though originally only purple, black, red, white, and yellow varieties existed. When fresh it has a crisp texture and a sweet flavour. You can also eat the greens which are nutrient dense.
Ways to prepare
Eat the root fresh; sliced, diced or grated in salads, smoothies, juice extractions, pickled, stir-fried, steamed, boiled or added to soups. The greens can be added to salads, smoothies, juice extractions, stir-fried, steamed, pesto or added to soups.
Carrot greens are rich in protein, minerals, and vitamins they contain 6 times the vitamin C of the root and are a great source of potassium and calcium and the root also contain Vitamin A(114% DV), B6, K Folate, manganese, niacin and thiamin. In addition the roots contain vitamin B1, B2, B3, E, phosphorus, copper, pantothenic acid, molybdenum and biotin.
Health benefitTheir rich supply of the phytonutrient antioxidants nutrient like beta-carotene which benefits the cardiovascular systems and are cancer preventing.