Native to Afghanistan, carrots are our most abundant source of beta-carotene, a compound that can function as an anti-oxidant and can also be converted by the body into Vitamin A. The more vivid the color of the carrot, the higher the levels of this important carotenoid. One cup of cooked carrots has 70 calories, 4 g of fiber, and about 18 mg of beta-carotene. This provides more than 100% of the Recommended Dietary Allowance of vitamin A – a nutrient essential for healthy hair, skin, eyes, and bones.

Carrots are usually orange, but also come in purple, red, white, and yellow colors. “Baby Carrots” aren’t actually baby carrots – they’re regular-size carrots that have been cut and shaped by machines to achieve a uniform appearance.