Carrot

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Carrot (Daucus carota)

Carrot (pronounced /ˈkærət/) is a root vegetable, usually orange in color, though purple, black, red, white, and yellow cultivars exist. The plant, Daucus carota, is a member of the Apiaceae family, which also includes the similar parsnip.

Etymology

The word "carrot" is first recorded in English circa 1530 and was borrowed from Middle French carotte, itself from Late Latin carōta, from Greek καρωτόν or karōton. The original word was borrowed into Old English as mōre.

Description

Carrots are a domesticated form of the wild carrot, Daucus carota, native to Europe and southwestern Asia. The plant is roughly hairy, bearing umbels of up to 20 tiny white flowers, each with a dark red or purple center.

Nutritional Value

Carrots are rich in beta-carotene, a compound that the body converts into vitamin A. They also contain fiber, vitamin K, and potassium.

Related Terms

  • Beta-carotene: An organic, strongly colored red-orange pigment abundant in plants and fruits.
  • Apiaceae: A large family of aromatic flowering plants, including carrot, parsley, and dill.
  • Vitamin A: A group of unsaturated nutritional organic compounds that includes retinol, retinal, retinoic acid, and several provitamin A carotenoids.
  • Vitamin K: A group of structurally similar, fat-soluble vitamins found in foods and in dietary supplements, necessary for the synthesis of certain proteins required for blood coagulation.
  • Potassium: A chemical element with the symbol K (from Neo-Latin kalium) and atomic number 19, necessary for the functioning of all living cells.

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