Hands down my favorite raw veggie to crunch is carrots. While they come white, purple, red and yellow, orange carrots are my daily choice. The orange color reflects the beta carotene content, which the body converts to vitamin A.
They are low glycemic and nutritious sources of fiber, vitamin K, several B vitamins, potassium and antioxidants. Carrots are comprised of water and 10% carbs (you need not be afraid of eating carbs!). This root vegetable contains beneficial plant compounds such as carotenoids (primarily beta carotene and lutein) that reduce the risk of cancer and heart disease (by lowering blood cholesterol), aid eye health, and enhance digestion and weight loss.
Eat carrots raw, steamed or cooked in salads or as an ingredient in meals. They are great for juicing or you can conveniently carry sliced or baby carrots as a snack. If you eat too many that your skin starts to turns orange, don’t worry. It’s completely harmless.