Organic carrot was first cultivated somewhere near Afghanistan around 900 A.D and then spread on to the other parts of the world and was there in the Middle East and European contries by 1300 A.D. The carrot we know today came from a wilder version called Daucus Carota which grew in Europe and Southern Asian countries. The ancient Romans and Greeks ate carrots too, but not the ones that we know today but the lesser known varieties of various colours. The orange colour of the fresh organic carrot is because of abundant beta-carotenes in them. Did you know eating too many carrots can cause your skin to turn yellowish orange, especially your palms and the soles of your feet? That reduces once carrot intake is regulated!
Organic carrots are made up of 88% water, 7% sugar. While the remaining is protein, ash and almost negligible fat. They have a high amount of fiber in them and are a good source of vitamins and minerals, namely vitamin K, vitamin A, vitamin B6, biotin and potassium. It has other compunds too but mainly carotenoids like beta-carotene. There are multiple health benefits of carrots which are reduced risk of cancers due to high carotene levels, lower blood cholesterol, effective in reducing body weight, age related macular degeneration risk is reduced and improved vision due to content of vitamin A.