Carrots are versatile root vegetables, most commonly orange, though they also come in purple, yellow, red, and white. They are known for their high content of beta-carotene, which the body converts to vitamin A, and are a good source of fiber, vitamin K1, and antioxidants. Carrots can be eaten raw or cooked, in both sweet and savory dishes, and offer various health benefits, including improved eye health and a lower risk of certain cancers.