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carrot


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The root of Daucus carota, commonly used as a vegetable. A 100‐g portion is a rich source of vitamin A (5–10 mg carotene); provides 2.5 g of dietary fibre; and supplies 35 kcal (145 kJ). Peruvian carrot is arracache.

Subjects: Cookery, Food, and Drink.


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