Carrot (Ganjor - গাজৰ)

Carrots, scientifically known as Daucus carota subsp. sativus, are root vegetables prized for their vibrant color, sweet flavor, and nutritional value. They belong to the Apiaceae family, which also includes parsley, celery, and fennel. Carrots are one of the most widely cultivated and consumed vegetables globally, available in various shapes, sizes, and colors, including orange, purple, yellow, and white.
The most common variety of carrot is the orange carrot, which is known for its bright orange hue, crunchy texture, and slightly sweet taste. Carrots have a tapered, cylindrical shape, with a slender top end and a thicker, rounded bottom end. They have a crisp texture when raw and become tender and slightly sweet when cooked.
Carrots are incredibly versatile in culinary applications and can be enjoyed raw, cooked, or juiced. They are commonly used in salads, soups, stews, stir-fries, and as a standalone snack. Carrots can be roasted, steamed, boiled, or sautéed to enhance their natural sweetness and develop rich flavors. They are also a popular ingredient in baked goods, such as carrot cake and muffins.
Nutritionally, carrots are low in calories and an excellent source of vitamins and minerals, particularly vitamin A, vitamin K1, potassium, and fiber. They are rich in beta-carotene, a carotenoid antioxidant that gives carrots their vibrant orange color and is converted into vitamin A in the body, essential for vision health, immune function, and skin health.