Carrots are a medium to large, they have a thick, conical shape tapering from flat, curved shoulders to a blunt tip on the non-stem end. The carrots have a orange, thin, semi-smooth, firm, and lightly ridged with some striations and indentations skin. Underneath the skin, the flesh is dense, orange, and hard, creating a crunchy, snap-like consistency. The flesh also encases a central orange core that extends the length of the root. Carrots have a faint, earthy scent and a sweet, subtly vegetal flavor when consumed raw. When cooked, the flesh will mellow and develop rich, savory-sweet nuances. Carrots are an excellent source of beta-carotene, which is converted into vitamin A. The roots also provide fiber, vitamin C, vitamin K, potassium, and contain other amounts of folate, magnesium, iron, biotin, and calcium.