Fresh carrots

Fresh carrots are edible roots with a bright orange color, although varieties also exist in purple, red, yellow, and white tones. They are a very popular ingredient in cooking due to their sweet flavor and crunchy texture, as well as their versatility for being consumed raw, cooked, in stews, soups, salads, and juices.

Originating from the region of Persia (present-day Iran and Afghanistan), carrots were initially cultivated for their leaves and seeds, and over time the sweet root we know today was developed. They are currently grown all over the world and are a staple food in many culinary cultures.

Regarding their properties, fresh carrots are an excellent source of beta-carotene (a precursor to vitamin A), which contributes to visual health, strengthens the immune system, and improves the skin. They also contain dietary fiber, vitamins C and K, potassium, and antioxidants that help prevent diseases and maintain a healthy diet.

In different Latin American countries, carrots are known by several synonyms, including: zanahoria (the most common name), chirivía (in some places, although this typically refers to a different root), and in certain contexts, they are simply called zanahoria fresca (fresh carrot) to distinguish them from processed or dried products.