How exactly do carrots and carrots differ

Carrot. It is a kind of radish, which is a genus of "cruciferous radish", also known as "big carrot", "Northeast carrot", one or two years of herbs, with fleshy roots, spherical, red root bark and white root flesh. Native to China, cultivated in various places, the Northeast is the main production area of carrots in China, due to climate and varieties and other factors to form its extremely high nutritional value and medicinal value.

Carrot is slightly warm, enters the lungs and stomach two meridians, and has the functions of clearing heat, detoxifying, diluting dampness, dispersing stasis, strengthening the stomach and eliminating appetite, dissolving phlegm and relieving cough, smoothing qi, facilitating stool, quenching thirst, replenishing the middle, and relieving the five organs. There are many types of radish, and it is better to eat them raw with less spicy taste.

Carrot. It is a biennial herbaceous plant of the genus Carrot of the "Apiaceae family", also known as Ganxun and yellow radish, and is now cultivated in all parts of China. Because of the similar homophony, it is easy to be misheard as carrots.

Carrots and carrots are very different from those inside and outside, and there are many differences in nutritional value and medicinal properties. In common varieties, the roots are bulbous or cone-shaped, orange, white, yellow or purple. Native to Afghanistan and neighboring countries.

Wild carrots have become a weed found in Europe, the United States, and other temperate countries. Carrots have been cultivated in the Mediterranean since before the Common Era, and in China and northwestern Europe no later than the 13th century, they are now cultivated throughout the temperate zone. Carrots are rich in carotene, and in the 20th century, people recognized the nutritional value of carotene (provitamin A) and increased the value of carrots.

Carrots prefer cool to mild climatic conditions and are not suitable for summer cultivation in warm regions. Deep and fertile loose soil is required. The use of modern machinery for sparse seed sowing can eliminate the seedling thinning process.

Generally in the first growing season, the leaves are double-leafed, finely lobed, erect and clustered. After dormancy at low temperatures near freezing, tall, branched flower stems are born. The inflorescences are apical, the flowers are very small, white or pale pink.

The fruit is small, prickly, double-hung fruit containing one seed in each half. Fresh carrots are sweet and crunchy, and the skin is smooth and stain-free. Bright orange indicates high carotene content.

Can be cooked with oil.

Carrots and carrots refer to the same type of radish, and carrots are also known as carrots and do not need to be distinguished.

Carrots, also known as carrots, clove radish, gourd gold, also known as carrots, beetroot, yellow radish, etc., are called underground "little ginseng", is an umbrella-shaped biennial herbaceous plant, with fleshy roots as vegetables to eat.

Carrots contain milligrams of carotene per 100 grams of fresh weight, the content is 5 7 times higher than that of tomatoes, and is digested and decomposed into vitamin A by gastrointestinal digestion after eating, which can prevent and treat night blindness and respiratory diseases. It can be fried, cooked, eaten raw, pickled, pickled, etc., and is resistant to storage. It is distributed all over the world, cultivated in the north and south of China, and its yield accounts for the second place among root vegetables, which can fight cancer.

Carrots are only red on the outside and white on the inside.

Carrots inside and out of one color.

Carrots are red and carrots are white.

The skin of the carrot is a slightly pink color.

Carrots are orange.

Carrots, carrots.

Carrots are red and carrots are pink.

Carrots have purplish-red skin on the outside and white or purplish flesh on the inside. And it is relatively round.

The carrot is orange on the outside and orange on the inside. It is a strip type. Below is the carrot.

I've seen this information too, but what I've seen is that white radishes and carrots can't be eaten at the same time.

In fact, carrots and white radishes are just different in color, and there is not much difference in nutritional taste.

Carrots are orange-red in color, which is not the same as carrots.

In the following link, there is a comparison of carrots and carrots at the bottom of the page, as well as a picture, which is easy to identify I personally think that carrots are harder, have no skin, and do not feel much water when eaten.

Carrots, on the other hand, have skin, moisture, juicy, and are somewhat spicy.

1. Generic differences. Carrots are plants of the genus Carrots of the family Umbellifera, and carrots are plants of the genus Radishes of the family Cruciferaceae.

2. Difference in distribution. Carrots are widely distributed in China, planted in both the north and south, and the main production area of carrots is the northeast.

3. Appearance difference. Carrots are orange-red, orange-yellow, conical-shaped, and carrots are bright red, purple-red, and mostly spherical.

4. Taste difference. Carrots have a tough taste, long shelf life, and less moisture, while carrots have a crisp and tender taste and are full of moisture.

1. Carrots are native to China, and their main production areas are in the northeast of China; Carrots, on the other hand, originate in southwest Asia and are cultivated throughout the country.

Carrots belong to the genus Radish in the cruciferous family, yes.

1 or 2 years old herb, the root flesh, spherical, the root bark is red, the root flesh is white; Carrot is a biennial herbaceous plant of the genus Carrot in the family Umbellifera, with thick, conical or cylindrical roots and fleshy orange or orange-red.

Carrots have a crisp and tender texture and have more moisture; Carrots, on the other hand, have a certain toughness and a slightly harder taste than carrots; However, the shelf life of carrots is longer than that of carrots, and their taste will not change significantly during the preservation process, while carrots are easy to lignify after a long time.

2 Yes, but it is not necessary.

Carrots and carrots both belong to the genus Radish, and there is no conflict between the nutrients of the two, so they can be eaten together; However, the nutritional composition of the two is similar, and generally eating one can meet some of the nutritional needs of the human body, and there is no need to eat two kinds of radishes together.

3 Each has its own benefits.

Carrots and carrots are relatively common vegetables, among which carrots are slightly warm, enter the lungs and stomach two meridians, and have a variety of effects such as clearing heat and detoxifying, strengthening the spleen and eliminating food, dissolving phlegm and relieving cough, and quenching thirst. Carrots are rich in vitamin A, which has the effects of benefiting the liver and eyes, laxative, beauty, etc., the nutritional value of the two is different, so it is impossible to compare which is better, both have their own benefits, and they can be eaten according to their preferences and needs.

4 Each has its own benefits.

If carrots are eaten raw, they can retain the water-soluble vitamins in them to the greatest extent; When carrots are cooked, a lot of water-soluble vitamins will be lost, but the carotene in them can be better absorbed by the body after being converted into vitamin A, so carrots have their own benefits when eaten raw and cooked. You can choose the appropriate way to eat according to your own situation, if you need to supplement water-soluble vitamins, choose to eat raw; If you want to supplement vitamin A, choose cooked food.