Showing Food Carrot

General Information

Name

Carrot

Scientific Name

Daucus carota ssp. sativus

Description

The carrot (Daucus carota subsp. sativus; 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 sometimes eaten 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. 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 cuisines. (Wikipedia)

Primary ID

FOOD00245

Picture

Classification

Group

Vegetables

Sub-Group

Root vegetables

External Links

ITIS ID

524846

Wikipedia ID

Carrot

Composition

Compounds

Compound	Structure	Content Range	Average	Reference
Compound				Reference

Macronutrients

Macronutrient	Content Range	Average	Reference
Nutrient			Reference

Micronutrients

Micronutrient	Content Range	Average	Reference
Nutrient			Reference

References

Content Reference

21 unique sources. Numbers in the composition tables above point here. Show sources

[1] U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. [USDA]
[2] Saxholt, E., et al. Danish food composition databank, revision 7. Department of Nutrition, National Food Institute, Technical University of Denmark (2008). [DTU]
[3] Rothwell JA, et al. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070. [Phenol-Explorer]
[4] Duke, James. Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture, Agricultural Research Service. [DUKE]
[5] Shinbo, Y., et al. KNApSAcK: a comprehensive species-metabolite relationship database. Plant Metabolomics. Springer, 2006. 165-181. [KNApSAcK]
[6] PhytoHub. A database of dietary phytochemicals and their human metabolites. [PhytoHub]
[7] PMID 12797757
[8] PMID 12926889
[9] PMID 676525
[10] Adrian J. Parr, Annie Ng, and Keith W. Waldron Ester-Linked Phenolic Components of Carrot Cell Walls. J. Agric. Food Chem., 1997, 45 (7), pp 2468-2471 DOI: 10.1021/jf960982k
[11] David M. Alabran, Howard R. Moskowitz, and Ahmed F. Mabrouk. Carrot-Root Oil Components and Their Dimensional Characterization of Aroma. J. Agr. Food Chem. 1975, 23(2), 229-232. DOI: 10.1021/jf60198a031
[12] David M. Alabran, and Ahmed F. Mabrouk. Carrot flavor. Sugars and free nitrogenous compounds in fresh carrots. J. Agric. Food Chem., 1973, 21 (2), pp 205-208 DOI: 10.1021/jf60186a020
[13] Robert G Schaller, Wilfried H Schnitzler. Nitrogen nutrition and flavour compounds of carrots (Daucus carota L) cultivated in Mitscherlich pots. J Sci Food Agric 80:49-56 (2000)
[14] Ron G. Buttery, Richard M. Seifert, Dante G. Guadagni, Dale R. Black, and Louisa. Ling. Characterization of some volatile constituents of carrots. J. Agric. Food Chem., 1968, 16 (6), pp 1009-1015 DOI: 10.1021/jf60160a012
[15] S. R. Wild and K. C. Jones. STUDIES ON THE POLYNUCLEAR AROMATIC HYDROCARBON CONTENT OF CARROTS (DAUCUS CAROTA). Chemosphere, 23(2), 243-251, 1991
[16] U. Kidmose, S.L. Hansen, L.P. Christensen, M. Edelenbos, E. Larsen, R. Norbaek Effects of genotype, root size, storage, and processing on bioactive compounds in organically grown carrots (Daucus carota L.) Journal of Food Science, 69 (2004), pp. S388-S394
[17] Varming, C., Jensen, K., Moller, S., Brockhoff, P. B., Christiansen, T., Edelenbos, M., et al. (2004). Eating quality of raw carrots -- correlations between flavour compounds, sensory profiling analysis and consumer liking test. Food Quality and Preference, 15, 531-540
[18] Zhang, D. and Hamauzu, Y. (2004) Phenolic Compounds and Their Antioxidant Properties in Different Tissues of Carrots (Daucus carota L.). Journal of Food, Agriculture and Environment (JFAE), 2, 95-100
[19] PathBank (predicted occurrence). [PathBank]
[20] Human Metabolome Database (predicted occurrence). [HMDB]
[21] MANUAL