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Carrot
Daucus carota
Crisp orange root, mildly sweet, common in juices and salads.
Carrot
Nutritional qualities
A well-known source of beta-carotene, which the body converts to vitamin A; also provides fibre.
Natural compounds
Orange colour comes from carotenoid pigments.
Traditional use
Cultivated and eaten across the world for centuries in both raw and cooked forms.
Modern research
Its carotenoid content and vitamin A conversion are well established in nutrition science.
Find it in a Gulpit drink
Explore the products that bring this ingredient into an everyday routine.
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