Benefits of Carrots – Health Tone

The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow varieties exist.

When fresh it has a crisp texture. The most commonly eaten part of a carrot is a taproot, although the greens are sometimes eaten as well. Carrots are a domesticated form of the wild carrot Daucus carota, native to both 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 preparation of salads, and carrot salads are a tradition in many regional cuisines.
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