Carrots

Carrots (Daucus carota subsp. sativus) are root vegetables, typically orange in colour, though purple, red, yellow, and white varieties also exist. They are cultivated worldwide and are a staple in many cuisines. Carrots are usually eaten cooked or raw, and are often used in salads, stews, and as a side dish.

Carrots are used in packaged foods for their natural sweetness, colour, and texture. They add flavour and bulk to savoury dishes like soups and stews, and can be found in processed vegetable mixes and some baked goods. Their natural sugars contribute to sweetness, while their fibre content can add texture.

Carrots are a source of beta-carotene, which the body converts to vitamin A, important for vision and immune function. They also contain fibre and antioxidants. As a whole food, carrots are not subject to food additive regulations in Great Britain. Dietary guidelines from SACN and the NHS encourage the consumption of a variety of vegetables, including carrots, as part of a balanced diet. There are no notable controversies regarding the consumption of carrots.