Carrot

A root vegetable and member of the parsley family. Carrots have a leafy green foliage top attached to a long, orange edible taproot that has a sweet, mild flavor and a crisp, crunchy texture. Carrots are found in a variety of shapes and sizes. They should be stored in the refrigerator and the green tops removed after purchase, as they rob the root of some of its moisture and vitamins. Carrots have always enjoyed popularity due to their highly beneficial health properties, including large quantities of vitamin A. Carrots also contain a great deal of sugar. In the Middle Ages, when sweeteners were a rare commodity, carrots were often used in cakes and desserts. In Britain, carrot puddings started appearing in recipe books in the 1700s and 1800s, and the use of carrots in this fashion was revived in Britain during the World War II, when sugar was in short supply.