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A root vegetable that comes in multiple colors including orange, purple, yellow, white, and red. They are cruncy, and can add sweetness to a variety of dishes. They can be eaten raw, cooked, or baked. Orange carrots get their bright color from beta carotene, an antioxidant that your body converts into vitamin A. They are also a good source of fiber, Biotin, Vitamin K1, Potassium, and Vitamin B6. Carrots often rank low on the glycemic index (GI), which is a measure of how quickly foods raise blood sugar after a meal, and may be beneficial for people with diabetes.

Carrots (Zanahoria)

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