Carrot
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The crunchy, ubiquitous carrot originated over five thousand years ago in present-day Afghanistan in Asia. Carrots are crunchy when raw with a sweet or bitter, earthy flavor, not to mention that they are one of the most versatile and fundamental ingredients for culinary use in recipes both sweet and savory. Besides, they contain the pigments known as carotenoids and flavonoids, two important phytochemicals and natural bioactive compounds found in plant foods that provide several antioxidant benefits and defenses against cancer. In addition, carrots are an excellent source of vitamin A, which can help prevent vision loss, vitamin C to protect the body from sickness, and fiber to assist with digestion.
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