The
carrot is a root vegetable, typically
orange or white in color with a woody texture. The edible part of a carrot is
a taproot. UsesCarrots
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 edible as a leaf vegetable, but are
rarely eaten. Together
with onion and celery, carrots are one of the
primary vegetables used in a mirepoix to make various
broths. Beta-carotene, a dimer of 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 fiber, antioxidants, and minerals
and are an alkaline food. HistoryThe
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. The Parsnip is a close
relatives of the carrot. Carrots
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. The
Vegetable Improvement Center at Texas A&M University
has developed a purple and orange carrot, the BetaSweet, with substances
to prevent cancer, which has recently entered
commercial distribution. TriviaThe
world's largest carrot (a statue) is located in Ohakune, New Zealand. Nutrition
information
Raw
carrots 
Cooked
carrots 
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