carrotˈkær ət
English Definitions:
carrot (noun)
deep orange edible root of the cultivated carrot plant
carrot, cultivated carrot, Daucus carota sativa (noun)
perennial plant widely cultivated as an annual in many varieties for its long conical orange edible roots; temperate and tropical regions
carrot (noun)
orange root; important source of carotene
carrot (noun)
promise of reward as in "carrot and stick"
"used the carrot of subsidized housing for the workers to get their vote";
carrot (Noun)
A vegetable with a nutritious, juicy, orange, sweet root, Daucus carota in the Family Apiaceae.
Carrot
The carrot 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 reports that world production of carrots and turnips for calendar year 2011 was almost 35.658 million tonnes. Almost half were grown in China.
Carrot
The carrot (Daucus carota subsp. 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. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are also eaten. The domestic carrot has been selectively bred for its enlarged, more palatable, less woody-textured taproot. The carrot is a biennial plant in the umbellifer family, Apiaceae. At first, it grows a rosette of leaves while building up the enlarged taproot. Fast-growing cultivars mature within three months (90 days) of sowing the seed, while slower-maturing cultivars need a month longer (120 days). The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin A, vitamin K, and vitamin B6. 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. Carrots are commonly consumed raw or cooked in various cuisines.
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