Carrot
Carrot plants
A carrot is a root vegetable, typically orange in color with a woody texture.
Carrots are often eaten raw, whole or shaved into salads for color, and are often cooked in soups and stews. One can also make carrot cake. The greens are not generally eaten in most cultures, but are edible.
Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths.
The carrot (Daucus carota) belongs to the family Apiaceae.
Beta carotene or Vitamin A which gives this vegetable its characteristic orange colour, is thought to enhance the performance of receptors on the retina and thus improve eyesight. Carrots are also rich in dietary fibre, minerals and are alkaline food.
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Carrot is also a river in Saskatchewan, Canada. See Carrot River
