Carrot - Carota | Daucus carota

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 edible as well. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia.

Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Apiales
Family: Apiaceae
Genus: Daucus
Species: D. carota

Nutritional value per 100 g (3.5 oz)
Energy - 173 kJ (41 kcal)
Carbohydrates - 9 g
- Sugars - 5 g
- Dietary fibre - 3 g
Fat - 0.2 g
Protein - 1 g
Vitamin A equiv.-  835 μg (104%)
- beta-carotene - 8285 μg (77%)
- lutein and zeaxanthin - 256 μg
Thiamine (vit. B1) - 0.04 mg (3%)
Riboflavin (vit. B2) - 0.05 mg (4%)
Niacin (vit. B3) - 1.2 mg (8%)
Vitamin B6 - 0.1 mg (8%)
Folate (vit. B9) - 19 μg (5%)
Vitamin C - 7 mg (8%)
Calcium - 33 mg (3%)
Iron - 0.66 mg (5%)
Magnesium - 18 mg (5%)
Phosphorus - 35 mg (5%)
Potassium - 240 mg (5%)
Sodium - 2.4 mg (0%)
Carrot - Carota | Daucus carota
Carrot - Carota | Daucus carota

Carrot - Carota | Daucus carota

Carrot - Carota | Daucus carota

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