Generally, carrot is an excellent source of vitamins including Vitamin C, Biotin, Vitamin A, Vitamin B6, Vitamin B1, Vitamin E, Vitamin B2 and Vitamin K. Additionally, the its nutrients have other substances such as manganese, niacin, pantothenic acid, phosphorus, potassium, dietary fiber and molybdenum ("The number of farmers markets continues to grow"). Similarly, in the table of essential nutrients, carrot contains 88% water, 4.7% sugar, 2.6% protein, 1% ash and 0.2% fat (“The number of farmers markets continues to grow”). Specifically, carrot carotene is made up of beta-carotene, which is best known as a bright orange color; the colored carrot has an effect on reducing the risk of cardiovascular diseases. Similarly, beta-carotene is also an antioxidant and converts into vitamin A. Carrot's vitamin A intake is 113%/122 grams will help maintain good vision and eye health. However, if we supplement too much beta-carotene, our health can be more dangerous in case of cancer and heart disease (“Beta-carotene”). Furthermore, the free sugars in carrot include three sugars such as sucrose, glucose and fructose. They provide energy to active muscles and an active brain (Torrens). Additionally, dietary fiber in carrots is easily digested from food, so it has the ability to relieve constipation (“Beta-carotene”). Therefore, in this century, carrot has become a popular cooking vegetable, salad, snack and raw vegetable. By eating a 4-ounce cup of carrots a day, you can easily reduce your risk of disease