Carrots are among most popular root vegetables. It is the most important crop of Apiaceae family.
It contains high amount of moisture like other fruits and vegetables besides containing sugar, dietary fibers, protein, minerals and water insoluble β-carotene. Its characteristic and bright orange color is related to its β-carotene content, which the body converts to vitamin A.
After harvest, carrot quality is gradually lowered by reducing their sweetness, content of the carotenoids and also by forming a bitter taste and unpleasant smell due to oxidation processes.
Carrots can be served in many different ways. Uses of carrot including: Raw, shredded, grilled, poached, boiled, baked and salads. Carrots are great cooked and served as a side dish or in soups and stews. Carrot also can be pureed and combined with chicken broth to make a tasty soup.
Healthy vegetable: Carrot
