Carrots, known for their bright orange colour and sweet flavour, are a root vegetable belonging to the Apiaceae family, which also includes celery, parsley and fennel. Carrots are a good source of several important nutrients, including vitamin A, vitamin K, potassium and fibre.

Antioxidants in carrots have been associated with a reduced risk of several types of cancer, including lung, colorectal, prostate, and leukaemia. The carotenoid antioxidant called beta-carotene has been linked to a lower incidence of colorectal cancer.