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Orange carrots are a great source of beta-carotene. Carrots contain a group of plant pigments called carotenoids, and beta-carotene is a member of this group. These plant pigments were first identified in carrots and therefore their name was derived from the word carrot.
The nutritional food value of carrots changes depending on whether you serve them cooked or raw. While raw carrots provide you with many of the same antioxidants found in cooked carrots, there is one major difference. Studies have found that cooked carrots actually contain more of the antioxidants than raw carrots do. This is because cooking carrots releases these antioxidants.