Research topic:carrot

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carrot

A Dictionary of Food and Nutrition | 2005 | | © A Dictionary of Food and Nutrition 2005, originally published by Oxford University Press 2005. (Hide copyright information) Copyright

carrot The root of Daucus carota, commonly used as a vegetable. A 100‐g portion is a rich source of vitamin A (5–10 mg carotene); provides 2.5 g of dietary fibre and supplies 35 kcal (145 kJ). Peruvian carrot is a legume root, see arracacha.

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DAVID A. BENDER. "carrot." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 28 Nov. 2009 <http://www.encyclopedia.com>.

DAVID A. BENDER. "carrot." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (November 28, 2009). http://www.encyclopedia.com/doc/1O39-carrot.html

DAVID A. BENDER. "carrot." A Dictionary of Food and Nutrition. 2005. Retrieved November 28, 2009 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-carrot.html

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Carrot family (Apiaceae)
Encyclopedia entry from: The Gale Encyclopedia of Science ...Eurasia. The cultivated carrot develops a large, roughly...freezes. The color of carrot roots is due to the pigment...sometimes extracted from carrots and used to color other...butter and margarine. Carrots can be eaten raw, cooked...vegetable. Both the carrot and parsnip are ancient...
carrot
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Dictionary entry from: Dictionary of Collective Nouns and Group Terms Carrot a group of objects in the shape of a carrot. Example: carrot of tobacco, 1808.
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Book article from: The Columbia Encyclopedia, Sixth Edition wild carrot see Queen Anne's lace .
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