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The first thing that comes to mind when someone mentions carrots is the improved eyesight that comes with eating enough of them.
Carrots are root vegetables, scientifically known as Daucus carota, which are crunchy and give off a sweet earthy flavour when eaten.
While orange carrots are the most common, other varieties have different colours such as purple, yellow, red and white.
As well as colour, carrots vary in size and shape, although they all have feathery green leaves and small white flowers.
When it comes to culinary use, carrots are very versatile. They can be eaten raw as a crunchy snack, grated into salads or sliced and served with dips.
They are also commonly used in soups, stews, stir-fries and side dishes, as well as for making juices.
The reason carrots are eaten for good eyesight is that they are an excellent source of beta-carotene, a pigment that the body converts into vitamin A, which is essential for healthy vision, immune function and skin health.
The fibre in carrots supports digestive health by promoting regular bowel movements and helping with weight management.
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Carrots are also low in calories and high in fibre, making them a satisfying and nutritious addition to a balanced diet.
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