Carrots come in orange, yellow, purple and white, and can be used in a variety of ways. They can be boiled, steamed, baked, roasted, barbecued, or microwaved. Carrots should be cooked until they are tender but still slightly crunchy.
carrots are the richest vegetable source of vitamin a, from beta-carotene. One medium carrot supplies more than the recommended dietary intake for a day. Carrots are also a source of dietary fibre, vitamin c and niacin.