Carrot

The Carrot (daucus carota subsp. sativus) is a perennial plant of the parsley family, which is widely cultivated in many varieties in temperate and tropical regions. It is basically a root vegetable having pinnately decompound leaves and umbels of small white or yellow flowers. The edible portion of a carrot is its taproot, eaten raw or cooked.

As an important source of carotene, carrot is widely recommended by physicians for innumerable medicinal purposes. These small eatables are a goldmine of nutrients and contain Vitamin A, B and C as well as calcium pectate. Its pectin fibre is beneficial in lowering the cholesterol level of the body.