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The carrot is an annual or biennial plant and belongs to the genus Daucus of the Apidae family.

It originates from Afghanistan and the surrounding areas, while it was a well-known medicinal plant in Ancient Greece with the name Stafilinos and mainly davikos. In Europe, its cultivation began in the 13th century and was purple in color, due to some pigments it contained.

Carrots are eaten raw or plain, or in salads (mainly accompanying cabbage), or as pickled or cooked (it is considered a key ingredient in bean soup, while it goes very well with peas).

A medium-sized carrot contains only 25 calories, 6 grams of carbohydrates, 3 grams of sugar and 1 gram of protein. Carrots are an excellent source of vitamin A, providing us with more than double our daily dose (210%). In addition, they offer us 6% of our daily dose of vitamin C, 2% of our dose of calcium and iron.

In addition, carrots contain fiber, vitamin K, potassium, folic acid, manganese, phosphorus, magnesium, vitamin E and zinc.