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Introduction and nutritional value of carrot

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Introduction and nutritional value of carrot

Release date:2018-12-22 Author:shangzhuofood Click:

Carrot (Daucus carota l. var. Sativa Hoffm.), also known as carrot or carrot, is a variety of wild carrot (Daucus carota l. var.

Herbs biennial, 15-120 cm tall. Stem solitary, all with white coarse bristle. Basal leaf membranous, oblong; Petiole 3-12 cm long; Cauline leaves subsessile, sheathed. Inflorescences compound umbelliform, pedicels 10-55 cm long, hispid; Involucre has many bracts, foliate, pinnate division; The radix of the umbrella was numerous, and the radix of the outer edge of the umbrella bent inward as a result. Involucre 5-7, linear; Flowers are usually white, sometimes reddish; Flower stalk unequal length, 3-10 mm long. Fruit ovate, 3-4 mm long, 2 mm wide, with white prickles on ridges. Flowering period may to July.

Sichuan, guizhou, henan, hubei, jiangxi, anhui, jiangsu, zhejiang and other provinces. Widely cultivated throughout the country. Europe and southeast Asia.

Root is eaten as a vegetable. And contain a variety of vitamins a, b, c and carotene.

 Carrots

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