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Carrots are root vegetables that belong to the Apiaceae family, known for their crisp texture and sweet flavor. They are typically orange in color, but can also be found in purple, yellow, and white varieties. Carrots are cultivated in a variety of soil types and climates, making them a versatile crop in agricultural production. They are commonly consumed raw, cooked, or juiced, and are valued for their nutritional content, particularly beta-carotene, fiber, and vitamins.
| Color | Orange, purple, yellow, white |
| Size | Typically 15 to 30 cm in length |
| Weight | Average weight ranges from 50 to 150 grams per carrot |
| Harvest season | Spring to fall, depending on the variety |
| Storage temperature | 0 to 4 degrees Celsius for optimal freshness |
When purchasing carrots, buyers should consider the variety, size, and intended use, such as fresh consumption or processing. It's important to specify the desired quality and freshness, as well as any specific color requirements. Additionally, buyers should inquire about the harvest date to ensure optimal flavor and nutrition. Quantities may vary based on demand, so it's advisable to discuss bulk purchasing options.
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Carrots are rich in beta-carotene, fiber, and vitamins A, C, and K.
Carrots should be kept in a cool, dark place, ideally in the refrigerator, to maintain freshness.
Common varieties include Nantes, Danvers, and Imperator.
Carrots are typically grown in spring and fall, but some varieties can be grown year-round in suitable climates.
Carrots can be eaten raw, steamed, roasted, or juiced, depending on preference.
Yes, organic carrots are widely available and are grown without synthetic pesticides or fertilizers.