Carrots are root vegetables that come in various colors, such as orange, purple, yellow, red, and white. They are domesticated forms of the wild carrot, which originated in Afghanistan and Southwestern Asia. They are usually eaten for their taproot, which is enlarged, more palatable, and less woody than wild carrots. They are also a good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. The stems and leaves of the carrot plant are also edible.