Oxheart Carrot
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This "massive" carrot was first developed in Nantes, France, in the 1870's. Despite its daunting shape and name, the Oxheart carrot rarely gets woody. Besides, the most popular way to prepare it is in soups or stews. As a matter of fact, carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. Their carotene antioxidants, for instance, have actually been linked to a reduced risk of cancer. In addition, eating carrots is also linked to improved eye health, due to the presence of Vitamin A.
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