1. The carrot - Example
I chose the carrot because I prefer them over anything else. The carrot is
a root vegetable, usually orange in colour, though purple, red, white, and
yellow varieties exist.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 Daucuscarota, native to Europe and southwestern Asia.
The wild ancestors of the carrot are likely to have come
from Iran and Afghanistan, which remains the centre of diversity
of Daucuscarota, thewild carrot. Selective breeding over the centuries of a
naturally occurring subspecies of the wild
carrot, Daucuscarota subsp. sativus, to reduce bitterness, increase
sweetness and minimise the woody core, has produced the familiar
garden vegetable.
Most carrot cultivars are about 88% water, 7% sugar, 1%protein, 1% fibre,
1% ash, and 0.2% fat. The fibre comprises mostly cellulose, with smaller
proportions ofhemicellulose and lignin. Carrots contain almost
nostarch.[17]
Free sugars in carrot
include sucrose, glucose,xylose and fructose.