BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Carrot is a root vegetable that is rich in fiber and carotenoids showing antioxidant and anticarcinogenic properties. Its health-enhancing properties are also related to its polyphenol, vitamins (folic acid, vitamin C, vitamin K), and minerals (Mg and K) contents (Sharma et al., 2012).

Detailed explanation-2: -The most commonly eaten part of the plant is the taproot, although the stems and leaves are also eaten. The domestic carrot has been selectively bred for its enlarged, more palatable, less woody-textured taproot.

Detailed explanation-3: -1: The carrot vegetable we eat is the taproot of a carrot plant. The large, central root (what we call a carrot) is a taproot and has many much smaller lateral roots that emerge from the sides. These are not root hairs, which would appear more like a microscopic fuzz at the ends of these lateral roots.

Detailed explanation-4: -Yams, beets, parsnips, turnips, rutabagas, carrots, yuca, kohlrabi, onions, garlic, celery root (or celeriac), horseradish, daikon, turmeric, jicama, Jerusalem artichokes, radishes, and ginger are all considered roots. Because root vegetables grow underground, they absorb a great amount of nutrients from the soil.