245
Carrot
Daucus carota ssp. sativus
The carrot (<i>Daucus carota</i> subsp. <i>sativus</i>; is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are sometimes eaten as well. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less woody-textured edible taproot. The Food and Agriculture Organization of the United Nations (FAO) reports that world production of carrots and turnips (these plants are combined by the FAO for reporting purposes) for calendar year 2011 was almost 35.658 million tonnes. Almost half were grown in China. Carrots are widely used in many cuisines, especially in the preparation of salads, and carrot salads are a tradition in many regional cuisines. (Wikipedia)
524846
Carrot
245.jpg
image/jpeg
15097
2012-04-20T09:37:51Z
260
Vegetables
Root vegetables
Type 1
2011-02-09T00:37:28Z
2019-05-14T18:04:20Z
true
specific
79200
true
FOOD00245