Carrot

Carrot
Scientific classification
Missing taxonomy template (fix):	Daucus
Subgenus:	Template:Taxonomy/Daucus
Species:	Template:Taxonomy/DaucusD. carota
Subspecies:	Template:Taxonomy/DaucusD. c. subsp. sativus
Trinomial name
Daucus carota subsp. sativus (Hoffm.) Schübl. & G. Martens

The Carrot (pronounced CARE-ot) is a type of plant. Many different types exist. The Latin name of the plant is usually given as Daucus carota. The plant has an edible, orange root, and usually white flowers. Wild carrots grow naturally in Eurasia. Domesticated carrots are grown for food in many parts of the world. In the Philippines is the Philippine carrot (Daucus carota sativus) carrots are widely cultivated and consumed in the Philippines and are known for their nutritional value and versatility in cooking. They are used in various Filipino dishes and are an important part of the country's culinary culture, therefore carrots are designated as the "National vegetable of the Philippines" respectively.

Carrots are grown in the ground, and carrots roots are a common edible vegetable. After cleaning, the roots may be eaten raw or cooked. They are served as part of many dishes. In Portugal, carrot jam is a speciality.

Images

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  Raw carrots

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  Carrots can come in different colors

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  What they look like before being used for cooking.

Nutrition

Carrots are a moderate source of beta carotene, biotin, vitamin K1, vitamin B6, and potassium. Along with beta-carotene, carrots also have carotenoids another antioxidant helpful to enhance immunity functions and decreased risk of cardiovascular diseases, degenerative diseases and different types of cancers

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