Carrot
 Carrot plants
A carrot is a root vegetable, typically orange
in color with a woody texture.
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.
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.
The carrot (Daucus carota) belongs to the family Apiaceae; the wild ancestor of the carrot is the wildflower Queen Anne's lace.
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, minerals and are alkaline food.
Carrots 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.
External links
Carrot is also a river in Saskatchewan, Canada. See Carrot River
Referenced By
Alkaline foods | Aromatic vegetable | Ascorbic Acid | Calcium deficiency (plant disorder) | List of city nicknames | List of vegetables | Old wive's tale | Old wives' tale | Retinol | Self-proclaimed Capitals of the World | Vitamin A | Vitamin C
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