This crisp root vegetable seems to have originated in Afghanistan where it started its life as a purple coloured vegetable.

Orange varieties were bred in Holland in the 1700’s.

With their now distinctive orange flesh, carrots are naturally sweet, and bursting with the protective antioxidant pigment beta carotene along with alpha carotene.

Cooking carrots helps to improve the availability of the beta carotene to the body, especially when they are served with a little fat when roasted or served drizzled with a little olive oil.

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