Carrots
The carrot is a edible, swollen root that was originally a bitter vegetable grown initially in Asia and spread through Europe through the Mediterranean. There are many varieties of the carrot but the orange or Western carrot is the most popular in the United States.
The Many Types
Although the orange carrot is the most popular, original carrots from Asia were more reddish-purple with yellow inside. The reddish-purple carrots are still found in Asia and are also found in Spain. Initially, European and Mediterranean carrots were yellow or white. The white varieties are more potent than other varieties. It wasn't until the yellow and white varieties were crossed in the 17th century that the carotene (orange) carrot was formed.
Nutritional Value
Although famous for being high in Vitamin A, the carrot is also high in fiber and high in starch, containing nearly 5% sugar. Cooking the carrot breaks down the fiber (making it softer) and cooking also releases more of the sweetness from the carrot (when the cell walls are damaged during cooking the starch molecules are released).
Trivia
If the carrots are exposed to high temperatures, or exposed to sunlight, for prolonged periods, the carrot will produce an alcoholic liquid.
