Carrots (Daucus carota subsp. sativus) are naturally sweet, crisp root vegetables available in orange, yellow, red, purple, and white varieties, with each color providing a different mixture of phytonutrients. Orange carrots are particularly rich in beta-carotene, which your body can convert into vitamin A as needed to support vision, immune function, and healthy epithelial tissues. Carrots also provide fiber, potassium, vitamin K1, and a variety of carotenoids and polyphenols. Their versatility makes them easy to enjoy raw, roasted, steamed, sautéed, blended into soups, or incorporated into both savory and sweet dishes.