Carrots
Carrots (Daucus carota)
Carrots (/'kærəts/; from the Latin Daucus carota) are a root vegetable, usually orange in color, though purple, black, red, white, and yellow cultivars exist. They are a domesticated form of the wild carrot, Daucus carota, native to Europe and southwestern Asia.
Etymology
The term "carrot" comes from the Greek karōton, which was borrowed from the Indo-European root ker (horn), due to its horn-like shape. The Latin name Daucus carota was given by the Roman naturalist Pliny the Elder.
Nutritional Value
Carrots are a good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. They also have a number of health benefits. They're a weight-loss-friendly food and have been linked to lower cholesterol levels and improved eye health.
Related Terms
- Root vegetable: A plant that is cultivated for its edible roots.
- Beta carotene: A red-orange pigment found in plants and fruits, especially carrots and colorful vegetables.
- Antioxidant: A substance that inhibits oxidation, especially one used to counteract the deterioration of stored food products.
See Also
External links
- Medical encyclopedia article on Carrots
- Wikipedia's article - Carrots
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