Skip to content
Vinony
English
EnglishBahasa IndonesiaDeutschEspañolFrançaisItalianoNederlandsPolskiPortuguêsSvenskaTiếng ViệtTürkçeРусскийالعربيةفارسیहिन्दीไทย한국어中文日本語
carrot

File:Vegetable-Carrot-Bundle-wStalks.jpg · Wikimedia Commons · See Wikimedia Commons

EntityQ81· pop 149· linked from 1,314 articles

carrot

Sign in to save

Also known as carrot taproot, domesticated carrot

The carrot (Daucus carota subsp. sativus) is a root vegetable, typically orange in colour, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia. The plant probably originated in Iran and was originally cultivated for its leaves and seeds.

OverviewAI-generated

The carrot is a food item represented by the Unicode character "🥕" and categorized under "Carrots" on Commons. Nutritional data indicates it contains 45 kcal of energy, with 0.1 grams of fat, 9.6 grams of carbohydrates, and 1.2 grams of protein. It also provides 2.6 grams of fiber, 6.2 grams of sugars, and 0.2 grams of salt.

Environmental metrics list a carbon footprint of 0.5 and a water footprint of 195. The product holds a Nutri-Score of a and a NOVA classification of 1. In terms of digital presence, 122 products are listed in the carrots category, and the subject is referenced by 1,314 other encyclopedia articles.

Synthesized by Vinony from 18 facts across 3 sources: Wikidata, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 122 products

aNutri-Score
1NOVA · Unprocessed / minimally processed
Energy
45 kcal
Fat
0.1 g
— of which saturates
0 g
Carbohydrates
9.6 g
— of which sugars
6.2 g
Fibre
2.6 g
Protein
1.2 g
Salt
0.2 g
Browse on Open Food Facts →

via Open Food Facts · ODbL

~21 min read

Encyclopedic overview

19 sections
Contents
  • Etymology
  • Description
  • Chemistry
  • Cultivation
  • Taxonomic history
  • History
  • Propagation
  • Pests and diseases
  • Cultivars
  • Storage
  • Production
  • Uses
  • Nutrition
  • Culinary
  • In culture
  • See also
  • References
  • Sources
  • External links

The carrot (Daucus carota subsp. sativus) is a root vegetable, typically orange in colour, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia. The plant probably originated in Iran and was originally cultivated for its leaves and seeds.

The carrot is a biennial plant in the umbellifer family, Apiaceae. World production of carrots (combined with turnips) for 2022 was 42 million tonnes, led by China producing 44% of the total.

Excerpted from Wikipedia’s “carrot” article, available under the CC BY-SA 4.0 licence.

Gallery (19)

Available in 136 languages

Show 117 more

via Wikidata sitelinks · CC0