![]() The facing page states that "the root can be cooked and eaten." Carrots are commonly consumed raw or cooked in various cuisines.Ī depiction labeled "garden" carrot from the Juliana Anicia Codex, a 6th-century AD Constantinopolitan copy of Dioscorides' 1st-century Greek pharmacopoeia. ![]() The United Nations Food and Agriculture Organization (FAO) reports that world production of carrots and turnips (these plants are combined by the FAO) for 2018 was 40 million tonnes, with 45% of the world total grown in China. The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin A, vitamin K, and vitamin B6. Fast-growing cultivars mature within three months (90 days) of sowing the seed, while slower-maturing cultivars need a month longer (120 days). At first, it grows a rosette of leaves while building up the enlarged taproot. The carrot is a biennial plant in the umbellifer family, Apiaceae. The domestic carrot has been selectively bred for its enlarged, more palatable, less woody-textured taproot. The most commonly eaten part of the plant is the taproot, although the stems and leaves are also eaten. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. ![]() ![]() sativus) is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia. ![]()
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