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A carrot (Daucus Carota)
is a root vegetable, typically orange or white in color with a
woody texture. The edible part of a carrot is a taproot. Uses:
Carrots are often eaten raw, whole or shaved into salads for color,
and are often cooked in soups and stews. One can also make carrot
cake and carrot pudding. The greens are not generally eaten in
most cultures, but are edible. Together with onion and celery,
carrots are one of the primary vegetables used in a mirepoix to
make various broths. Beta carotene or Vitamin A, which gives this
vegetable its characteristic orange colour, is thought to enhance
the performance of receptors on the retina and thus improve eyesight.
Carrots are also rich in dietary fibre, antioxidants, and minerals
and are an alkaline food.
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The carrot (Daucus
carota) belongs to the Umbellifer family Apiaceae. The wild ancestors
of the carrot are likely to have come from Afghanistan, which
remains the center of diversity of varieties of D. carota. The
familiar wildflower, Wild carrot, better known as "Queen
Anne's Lace" is a relative of the garden carrot; garden carrots
that run to seed soon revert to their wild prototype, with a forking
carroty-smelling, edible root that quickly becomes too woody and
bitter to eat. Parsnips are close relatives of carrots. Carrot
plantsCarrots or "skirrets" originally came in purple,
white and yellow colours. The now synonymous orange carrot was
developed in Holland as a tribute to William I of Orange during
the Dutch fight for independence from Spain in the 16th century.
The orange carrot, not only had a better taste but also had beta
carotene making it healthier, and so all other carrots stopped
being planted.
Above Images Are From The U.S.D.A.
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