Carrot 1 article

Carrots are Daucus carota roots best known for their orange color, although purple, yellow, white, and other varieties also occur. The crunchy root is eaten raw as sticks or shreds, sliced into coins, steamed, roasted, or simmered in soups and stews; the leafy tops are separate from the main edible root. Orange varieties contain abundant carotenoid pigments, including beta-carotene. Baby-cut carrots are a processed shape, not a different botanical type.