Carrots are crunchy when raw with a sweet or bitter, earthy flavor, and the leaves are also edible with an herbaceous, parsley-like taste. It can be consumed raw by dipping into sauces or cooked with both sweet or savory dishes.
Carrots are rich in vitamins, minerals, and fiber. They are also a good source of antioxidants. Antioxidants are nutrients present in plant-based foods. They help the body remove free radicals, unstable molecules that can cause cell damage if too many accumulate in the body. Carrots contain vitamin A, and a vitamin A deficiency may result in xerophthalmia, a progressive eye disease. Xerophthalmia can cause night blindness or difficulty seeing when levels of light are low.
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