Carrots
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. The flowering stem grows to about 1 metre (3 ft) tall. The wild ancestors of the carrot are likely to have come from Afghanistan. Carrots belong to the Umbelliferae family, named after the umbrella like flower clusters that plants in this family produce. As such, carrots are related to parsnips, fennel caraway, cumin and dill. There are over 100 different varieties that vary in size and color. Carrots can be as small as two inches or as long as three feet, ranging in diameter from one-half of an inch to over two inches. Carrots have Vitamin A, Vitamin K , vitamin C, Vitamin E , B1 ,B2 , B3 and B6. Carrots are extremely rich in potassium and contain magnesium, vitamin B6, folic acid, thiamine, and cholesterol reducing calcium pectate. Carrots also have small amounts of carbohydrates, essential oils, iron, copper, phosphorus and sulphur1. Packed with all of these vitamins and minerals, carrots are a very healthy food. Before ending, I will request you to eat carrots as they are important for eyes, besides, have you ever seen a rabbit with glasses?
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