| ≥1 piece |
Carrot
This 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.
Fresh carrot
SPECIFICATION