In addition to being a source of beta-carotene, an antioxidant pigment and a precursor to vitamin A, it is also a source of fibers and minerals such as calcium, sodium, and potassium.
Originally from Asia, the carrot has traveled the world and can now be found all over the globe. It has a reputation of beeing a good for the eyes, a reputation that is around since the Second World War when propaganda posters proclaimed that it was thanks to the consumption of carrots that allied pilots were able to see German targets well. The story took hold, and we all grew up hearing that “carrots are good for the eyes“. But this is far from its only benefit: in addition to being a source of beta-carotene, an antioxidant pigment and a precursor to vitamin A, it is also a source of fibers and minerals such as calcium, sodium, and potassium. The most common form of consumption is raw or cooked roots – grated or sliced – in salads, but the versatility of the carrot allows it to be used as an ingredient in cakes, soups, breads, juices, purees, and sweets. In addition to the orange color, the most common in the markets, the carrot can also be white, yellow, or purple.
