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Carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange or white, or pink in colour, with a crisp texture when fresh. The edible part of a carrot is a taproot. It has been bred for its greatly enlarged and more palatable, less woody-textured edible taproot.
It is a biennial plant which grows a rosette of leaves in the spring and summer, while building up the stout taproot, which stores large amounts of sugars for the plant to flower in the second year. The flowering stem grows to about 1 m tall, with an umbel of white flowers.
Carrot Flowers and Carrots can be eaten raw, whole, chopped, grated, or added to salads for colour or texture.
The carrot gets its characteristic orange colour from β-carotene, which on consumption by humans is metabolised into vitamin A. Carrots are also rich in dietary fibre, antioxidants, and minerals.
Carotte (French), Carrot, Common carrot, Möhre (German) and Zanahoria (Spanish.
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Last Updated: 08/28/2007 01:16:31 AM
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