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All carrots are good carrots, even the ones that aren’t orange. Carrots are low in calories, with an 8 ounce cup of raw carrots containing just 52 calories while delivering lots of fiber, potassium, vitamin C, manganese, vitamin A and 2 different B vitamins.

Carrots are rich in both soluble and insoluble fiber, which are two things you want lots of so you can feel full when eating low calorie foods. This supports aggressive weight loss.  Soluble fiber fights inflammation that contributes to belly fat accumulation, while insoluble fiber keeps you feeling nice and full.

You can also blend carrots with other fruits and vegetables to make nutritious juices or smoothies. Carrots also go great with meats in a stir-fry.

Carrots were first cultivated thousands of years ago in an area that is currently Afghanistan. “Original carrots” were purple or yellow roots with small forks that had a bitter, woody flavor. As agriculture became more established, farmers grew carrots into purple, red, yellow and white varieties before the Dutch developed the sweet, crunchy orange variety of carrot sometime during the 1500s.

See also  Brussel Sprouts

See also  Zucchini