Immunology

Even cooked carrots can trigger allergic reactions

The consumption of raw carrots triggers allergic reactions in many people. Contrary to popular belief, cooked carrots can also have this effect. This was recently discovered by a research team at the University of Bayreuth. ...

Health

Quinn on Nutrition: What you may not know about carrots

How do you know when a carrot is dehydrated? Why should we care? I found the answer plus other interesting facts about my favorite vegetable in a recent article by registered dietitian Bethany Oxender in Food & Nutrition ...

Health

A tasty way to enjoy more carrots

(HealthDay)—Carrot sticks are fine for a snack, but that's far from the only way to get these tasty veggies into your diet.

Health

The handy tool for healthy chips

(HealthDay)—Want chips that deliver great taste without the typical additives in most packaged varieties? Then a food dehydrator is the kitchen appliance for you.

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Carrot

The carrot (Daucus carota subsp. sativus, Etymology: Middle French carotte, from Late Latin carōta, from Greek καρότον karōton, originally from the Indo-European root ker- (horn), due to its horn-like shape) is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are edible as well. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less woody-textured edible taproot.

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