Carrot (Daucus carota subsp. sativus) is a biennial root vegetable belonging to the Apiaceae family. It is widely cultivated for its edible orange root, although purple, yellow, red, and white varieties also exist. Carrots are rich in beta-carotene, carotenoids, vitamin A, vitamin C, vitamin K, dietary fiber, polyphenols, and antioxidants. These bioactive compounds contribute to their antioxidant, anti-inflammatory, and health-promoting properties, making carrots an important ingredient in the food, nutraceutical, cosmetic, and pharmaceutical industries.
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Applications and Benefits
Food & Beverage
- Consumed fresh, cooked, steamed, roasted, or pickled.
- Used in juices, smoothies, soups, and functional beverages.
- Added to salads, bakery products, snacks, and ready-to-eat meals.
- Processed into purees, concentrates, and natural food ingredients.
- Used as a natural source of color and nutrients in food products.
