Carrots are rich in beta-carotene which the human body converts into which vitamin?

The carrot ('Daucus carota' subsp. 'sativus') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, 'Daucus carota', native to Europe and Southwestern Asia. The plant probably 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 also eaten.

The carrot is a biennial plant in the umbellifer family, 'Apiaceae'. At first, it grows a rosette of leaves while building up the enlarged taproot. Fast-growing cultivars mature within three months (90 days) of sowing the seed, while slower-maturing cultivars need a month longer (120 days). The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin A, vitamin K, and vitamin B6.

Plant carotenoids (yellow, orange, and red organic pigments that are produced by plants and algae, as well as several bacteria, and fungi) are the primary dietary source of provitamin A worldwide, with beta-carotene as the best-known provitamin A carotenoid.