color carrot

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This article is about the cultivated vegetable. For other uses, see Carrot (disambiguation).
Semi-protected
Carrot
Harvested carrots
Harvested carrots
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Apiales
Family: Apiaceae
Genus: Daucus
Species: D. carota
Binomial name
Daucus carota
L.
Carrot, raw
Nutritional value per 100 g (3.5 oz)
Energy 40 kcal 170 kJ
Carbohydrates 9 g
- Sugars 5 g
- Dietary fibre 3 g
Fat 0.2 g
Protein 1 g
Vitamin A equiv. 835 μg 93%
- β-carotene 8285 μg 77%
Thiamine (Vit. B1) 0.04 mg 3%
Riboflavin (Vit. B2) 0.05 mg 3%
Niacin (Vit. B3) 1.2 mg 8%
Vitamin B6 0.1 mg 8%
Vitamin C 7 mg 12%
Calcium 33 mg 3%
Iron 0.66 mg 5%
Magnesium 18 mg 5%
Phosphorus 35 mg 5%
Potassium 240 mg 5%
Sodium 2.4 mg 0%
Percentages are relative to US
recommendations for adults.

The carrot (Daucus carota subsp. sativus, Etymology: Middle French carotte, from Late Latin carōta, from Greek karōton, originally from the Indoeuropean root ker- (horn), due to its horn-like shape) is a root vegetable, usually orange or purple, red, white, and yellow in colour, with a crisp texture when fresh. The edible part of a carrot is a taproot. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. It has been bred for its greatly enlarged and more palatable, less woody-textured edible taproot, but is still the same species.

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 metre (3 ft) tall, with an umbel of white flowers that produce a fruit called a mericarp by botanists, which is a type of schizocarp.[1]