Orange carrots are are an excellent source of fiber, as well as vitamins and minerals including Vitamin A, Vitamin K and manganese. The "carotene" pigments that give carrots their orange color make carrots an outstanding source of Vitamin A. They are also a good source of Vitamin C, several B vitamins, iron, potassium and copper. They are low in saturated fat and cholesterol.

Carrots can be eaten raw or cooked. They have a crunchy texture that softens when cooked.

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