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carrot

Also known as carrot taproot, domesticated carrot

The carrot (Daucus carota subsp. sativus) is a root vegetable, typically orange in colour, though heirloom variants including 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 Iran and was originally cultivated for its leaves and seeds.

AI overview

The carrot is a root vegetable that comes in many colors, with orange being the most common, and is a domesticated form of the wild carrot native to Europe and Southwestern Asia. Originally developed in Iran, carrots were first cultivated for their leaves and seeds rather than the roots we eat today.

AI-generated from the Wikipedia summary — may contain errors.

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 122 products

aNutri-Score

1NOVA · Unprocessed / minimally processed

Energy: 45 kcal
Fat: 0.1 g
— of which saturates: 0 g
Carbohydrates: 9.6 g
— of which sugars: 6.2 g
Fibre: 2.6 g
Protein: 1.2 g
Salt: 0.2 g

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Wikidata facts

Image: Carrots of many colors.jpg

Show 5 more facts

Unicode character: 🥕
Commons category: Carrots
carbon footprint: 0.1
water footprint: 195
food energy: 41

Sources (12)

via Wikidata · CC0

~21 min read

Article

19 sections

Contents

Etymology
Description
Chemistry
Cultivation
Taxonomic history
History
Propagation
Pests and diseases
Cultivars
Storage
Production
Uses
Nutrition
Culinary
In culture
See also
References
Sources
External links

The carrot is a biennial plant in the umbellifer family, Apiaceae. World production of carrots (combined with turnips) for 2022 was 42 million tonnes, led by China producing 44% of the total.