Carrots

Carrots originated in Persia (modern-day Iran and Afghanistan) over 1,000 years ago, originally cultivated for their aromatic leaves and seeds, not their roots. Early carrots were purple or yellow, with the familiar orange carrot first developed in the Netherlands in the 16th–17th century through selective breeding.

​

Orange carrots were popularized to honor the Dutch House of Orange and have since become the global standard. Today, carrots are widely cultivated around the world, especially in China, the U.S., India, and Russia.

​

Key benefits

• Extremely high in vitamin A (from beta-carotene) → supports vision, immunity, and skin health

• Good source of fiber, aiding digestion and blood sugar control

• Low in calories and naturally sweet, making them ideal for snacking

• Contains antioxidants that support cell protection and may reduce cancer risk

• Supports heart health with potassium and anti-inflammatory compounds

 

Fun Facts

• Orange isn't original: Ancient carrots were purple, yellow, and white—orange carrots were a relatively modern invention.

• Better cooked? Light cooking (especially steaming or roasting) increases the bioavailability of beta-carotene.

• Green tops are edible: Carrot greens can be used like parsley in pestos or soups.

• Baby carrots ≠ young carrots: Most baby carrots sold in stores are shaped from full-sized carrots.

• Night vision myth: The idea that carrots dramatically improve night vision came from WWII propaganda to explain British radar success.