Description:
Carrots, known as ‘gajar’ in Hindi, are a root vegetable typically orange in color, though they can also be found in purple, red, yellow, and white varieties. They have a crunchy texture and a sweet, earthy flavor. Carrots are believed to have originated in Persia and have been cultivated for thousands of years. The modern carrot was developed through selective breeding to enhance its sweetness and reduce its bitterness. Carrots are rich in beta-carotene, which gives them their characteristic color and is a precursor of vitamin A. They also contain various other vitamins, minerals, and antioxidants that contribute to their status as a healthful food. Carrots can be eaten raw, cooked, or juiced, and they are a versatile ingredient in both sweet and savory dishes. Their high fiber content and low calorie count make them an excellent addition to a balanced diet.

Nutrients:
“Vitamin A”: “Essential for maintaining healthy vision, immune function, and skin health. Carrots are particularly high in beta-carotene, which the body converts into vitamin A.”,

Health Benefits:
“Promotes good vision due to high vitamin A content.”,
“Supports a healthy immune system thanks to vitamins A and C.”,
“Aids in digestion and prevents constipation due to fiber content.”,
“May reduce the risk of heart disease by lowering cholesterol levels.”,
“Helps maintain healthy skin and prevent damage from free radicals.”,
“May aid in weight management due to low calorie and high fiber content.”,

Shelf Life:
Carrots can last for 3-4 weeks if stored in the refrigerator. For best results, keep them in a plastic bag in the crisper drawer. Avoid storing them near fruits like apples or pears, which produce ethylene gas and can cause the carrots to spoil faster.