Because of its high nutritional value, culinary suitability, broad processing possibilities and year-round availability, carrot is used primarily for direct consumption and secondly as raw material in food and industry processing. Raw carrot is an important source of human nutritional diet, being that of a total 52 kg of vegetables consumed on a yearly basis per person in Poland, carrot itself contributes 8.5 kg (Central Statistical Office, 2016). Content of carotenoids, sugars, vitamins, minerals and fibre are important in determining carrot root nutritional value (
Kiraci & Padem, 2016).