As root vegetables that spread from the Middle East to Greece, Rome and later Europe, the earliest carrots were not orange, but multicolored.
Of course, carrots are full of carotenoids, the group of plant pigments of which beta-carotene is a member. They're also a source of disease-fighting flavonoids, and a fiber called calcium pectate which may lower blood cholesterol.
Antioxidant Score* (ORAC)=666 (raw) and 317 (cooked)
When selecting carrots, choose those that are firm and smooth. Avoid those with cracks or any that have begun to soften and wither. Remove carrot greenery as soon as possible because it robs the roots of moisture and vitamins. Store carrots in a plastic bag in the refrigerator's vegetable bin. Avoid storing them near apples, which emit ethylene gas that can give carrots a bitter taste.
Serving size: 1 cup(s)
Omega-6 / Omega-3 ratio: 49 : 1