CARROT DAY!

We mostly see orange carrots, but in fact, purple, yellow and red carrots were the only color varieties of carrots to be cultivated before the 15th or 16th century. In soups, stews, raw, roasted, or grilled carrots are rich in beta-carotene and fiber, vitamin A, Vitamin C, Vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese.