Organic carrots

Organic carrots are edible roots from the Daucus carota plant, cultivated without the use of pesticides or synthetic fertilizers, ensuring a more natural and healthy product. With an intense orange color, though purple, white, and yellow varieties also exist, carrots are prized for their sweet flavor and crunchy texture, making them ideal for a wide variety of recipes, from salads to stews and natural juices.

This ingredient originated in Central Asia, where it was domesticated thousands of years ago. Today, thanks to organic farming, they are cultivated worldwide using methods that respect the environment and promote biodiversity.

Organic carrots are rich in beta-carotene (a precursor to vitamin A), antioxidants, dietary fiber, and minerals such as potassium and calcium. Their notable benefits include strengthening vision, improving the immune system, and protection against chronic diseases.

In Latin America, the carrot is also known as zanahoria, although some regions use colloquial terms like chocolo or simply carota (in Argentina and Uruguay). However, the most common and recognized term in cooking recipes is zanahoria.