Nutritious carrots offer the highest source of vitamin A of all vegetables. Brightly orange colored carrots contain carotenoids and flavonoids, two important phytochemicals, a natural bioactive compound found in plant foods. These elements work with nutrients and dietary fiber to protect against disease. Beta-carotene, a member of the carotenoids family, was originally found in carrots and protects the body by decreasing the risk of heart disease, stroke, blindness and certain types of cancer. The deeper the orange color, the more beta-carotene in the carrot. Carrot’s nutritional values actually increase with cooking. The tough cellular wall on raw carrots does not break down very easily, therefore, cooking carrots until just tender makes their nutrients, including beta-carotene, more beneficial. Cooking also brings out their natural sweetness. As a carrot matures, its natural sugars are stored in the cells of its outer layer.