The Carrot is a root vegetable, usually orange in color, though purple, black, red, white, and yellow cultivars exist. Carrots are a domesticated form of the wild carrot, Daucus Carota, native to Europe and Southwestern Asia. The plant likely originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are eaten as well. The domestic Carrot has been selectively bred for its greatly enlarged, more palatable, less woody-textured taproot. The roots contain high quantities of alpha- and beta-carotene, and are a good source of Vitamin K and Vitamin B6.