Carrots are about 10% carbs, consisting of starch, fiber, and simple sugars.
They are extremely low in fat and protein.
An excellent source of vitamin A in the form of beta carotene.
They are also a good source of several B vitamins, as well as vitamin K and potassium.
A great source of many plant compounds, especially carotenoids, such as beta carotene and lutein.
Eating linked to a reduced risk of cancer and heart disease, as well as improved eye health.
The vegetable may be a valuable component of an effective weight loss diet.
It may cause reactions in people allergic to pollen.
Additionally, carrots grown in contaminated soils may contain higher amounts of heavy metals, affecting their safety and quality.
