Carrots are one of the most widely used and enjoyed vegetables in the world, partly because they grow relatively easily and are very versatile in a number of dishes and cultural cuisines. They are scientifically classified as Daucus carota and categorized as a root vegetable. Carrots come in different colors such as orange, purple, white, yellow, and red. The taproot of the carrot is the part of the vegetable most commonly eaten, although the greens are still beneficial in salads and other forms.
The type of carrot most commonly eaten around the world is the domesticated variety of the wild species named above and it is native to Europe and Southwestern Asia. The majority of carrots are now cultivated in China, but they are exported throughout the world to be included in salads and soups, as well as a stand-alone vegetable for snacks, side dishes, and essential ingredients in many recipes.
Carrots in the wild have a woody core element that is not very palatable, so cultivation has eventually selected that characteristic out and we are left with the form of carrots that we are familiar with today. Both adults and children like them because of their crunchy texture and sweet taste, so this is one of the valuable vegetables for parents, as children seem to enjoy eating them, which is a rare exception!
The health benefits of carrots and their delicious taste make them an important vegetable in cultural cuisines across the globe, so let’s first understand what exactly is it about carrots that makes them so beneficial!