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Carrot
Daucus carota
32
HARVESTS
146
VARIETIES
The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist.
The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less woody-textured edible taproot. The Food and Agriculture Organization of the United Nations (FAO) reports that world production of carrots and turnips (these plants are combined by the FAO for reporting purposes) for calendar year 2011 was almost 35.658 million tonnes. Almost half were grown in China. Carrots are widely used in many cuisines, especially in the preparation of salads, and carrot salads are a tradition in many regional