Carrot

Carrot is a crisp, sweet root vegetable most commonly orange (but also found in purple, red, yellow, and white varieties) that’s eaten raw, grated, juiced, roasted, steamed, or added to soups, stews, and salads. People track carrots to record portion sizes and carbohydrate/fiber content, log micronutrients such as beta‑carotene (a vitamin A precursor), and count vegetable servings toward daily nutrition goals.