nuts, dried fruits, legumes,
Fresh vegetables, fruits and herbs
“Yellow” carrots have a regular cylindrical, elongated shape and peel of pale yellow color. The dense pulp is very juicy and crispy. It is from this variety that a real Uzbek pilaf is cooked, which is famous all over the world. Yellow carrot varieties contain many vitamins, micro and macro elements, among which there are vitamins of groups A, B, E, K, PP, H, C, as well as potassium, phosphorus, iodine, iron, zinc, fluorine and magnesium. The components of yellow carrots positively affect the metabolic systems of the human body. They have a choleretic and diuretic effect.