Carrots are derived from a Middle Eastern crop called Queen Anne’s Lace. This wild ancestor is also a taproot crop but has a white root. For thousands of years, the carrot was not a popular vegetable because it had a woody texture and was difficult to eat. A subspecies of this plant has been selectively bred over centuries to produce the crisp and sweet garden vegetables that we eat today. Today the largest producers of carrots are China, the United States, Poland, Japan, and France.
- When consumed in large quantities, carrots can add a yellow tint to skin. This is caused by the carotene in carrots. Don’t worry, this phenomenon is not dangerous at all.
- Carrots are not just orange, some varieties produce white, yellow, purple, and even black carrots.
- In addition to the root of the plant, the leafy green tops of carrots can be eaten too.
- Carrots will taste sweeter after a light frost—the cold converts some of the vegetable starches into sugars.
- Carrots are rich in vitamin A and can supply over 100% of the recommended daily value in just one serving!
- They also contain vitamin B6, vitamin K, and modest amounts of other essential nutrients.