The carrot is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are edible as well.

Carrots provide the highest content of vitamin A. We can improve vision. The deeper the orange color, the more carotenoids (source of vitamin A) it contains. Carrot is energizing and antiseptic. Eating carrots encourage healthy skin, hair, teeth, gums, bones, eyesight and will also cleanse the body. Another benefit of carrot is on people with heart problem. It is believed that carrot may reduce risk of heart disease, stroke and certain types of cancer such as lung cancer, breast cancer and colon cancer.

Carrot soup is a home remedy for diarrhea because it calms the bowel and slows down bacterial development. Reduces the cholesterol also.

Carrots are rich in beta carotene, which is a powerful antioxidant. Carrots are perhaps best known for their rich supply of the antioxidant nutrient that was actually named for them: beta-carotene. However, these delicious root vegetables are the source not only of beta-carotene, but also of a wide variety of antioxidants and other health-supporting nutrients. The areas of antioxidant benefits, cardiovascular benefits, and anti-cancer benefits are the best-researched areas of health research with respect to dietary intake of carrots. Carrot has strong cleansing properties that are effective in detoxifying the liver and also helpful in treating acne problems. It is also found to be beneficial because it enhances the quality of breast milk Carrot is often recommended to be eaten during the menstrual cycle because it helps to increase the menstrual flow.