Carota

Carota, commonly called carrot, refers to the cultivated form of Daucus carota subsp. sativus. It is grown for its elongated, fleshy taproot and, in some culinary uses, its leafy greens. Carrots are among the most widely grown vegetables worldwide, with many cultivars selected for root color, shape, size, and storage characteristics.

Description: The plant is a herbaceous biennial in the Apiaceae family. The edible portion is the central taproot, which varies from cylindrical to tapered. Most modern orange varieties owe their color to beta-carotene; there are purple, yellow, red, and white cultivars as well.

Taxonomy and etymology: The term carota derives from Latin carota, from Greek karoton. The genus Daucus includes wild carrots and domesticated forms, with the cultivated carrot belonging to the subsp. sativus.

Cultivation: Carrots require deep, loose, well-drained soil to encourage straight roots. They prefer cool growing seasons, consistent moisture, and are commonly grown as an annual crop. Pest and disease pressures include carrot fly and certain nematodes; crop rotation and sanitation help reduce risk.

Uses and nutrition: Carrots are eaten raw, steamed, roasted, or juiced. They are rich in beta-carotene (a vitamin A precursor), dietary fiber, vitamin K1, and potassium, with relatively low calories. Cooking can improve carotenoid bioavailability.

Storage and varieties: Common cultivars include Nantes, Danvers, and Chantenay. Carrots store best in cool, humid conditions, with greens removed. Global production is concentrated in Asia, Europe, and North America, with China among the leading producers.