Carrots
| dc.date.accessioned | 2018-06-22T08:30:58Z | |
| dc.date.available | 2018-06-22T08:30:58Z | |
| dc.date.issued | 2000 | |
| dc.description.abstract | The carrot (Daucus carota L.) belongs to the family Apiaceae. It is related to celery, celeriac, coriander, fennel, parsnip and parsley, which are all members of this family. The carrot originated in Asia. Initially the roots were long and thin, and either purple or yellow in colour. These colours, as well as white and orange, still exist, with the orange or orange-red colours being by far the most popular today. Many shapes of roots also exist, from rather long and thin roots to shorter and thick. Roots may be cylindrical, conical, or even spherical in shape. Carrots are particularly rich in carotene (pro-vitamin A). They are consumed either fresh, as a salad crop, or cooked. Large quantities are also processed, either alone or in mixtures with other vegetables, by canning, freezing or dehydration. | en_US |
| dc.identifier.uri | http://10.10.11.5/handle/123/203 | |
| dc.language.iso | en | en_US |
| dc.subject | Karoti | en_US |
| dc.subject | Bustani | en_US |
| dc.subject | Mboga mboga | en_US |
| dc.title | Carrots | en_US |
| dc.type | Article | en_US |