Author
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TANUMIHARDJO, SHERRY - University Of Wisconsin |
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SURI, DEVIKA - University Of Wisconsin |
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Simon, Philipp |
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GOLDMAN, IRWIN - University Of Wisconsin |
Submitted to: Book Chapter
Publication Type: Book / Chapter Publication Acceptance Date: 12/16/2014 Publication Date: 1/1/2016 Citation: Tanumihardjo, S.A., Suri, D., Simon, P., Goldman, I.L. 2016. Vegetables of temperate climates: Carrot, parsnip and beetroot. In: Caballero, B., Finglas, P.M., Toldra, F., editors. Enclyclopedia of Food and Health. Volume 5. Waltham, MA:Academic Press. p. 387-392. Interpretive Summary: Technical Abstract: Carrots, parsnips and beets are horticultural root crops eaten around the world. These root vegetables have a long shelf-life when kept in cold storage. Among them are sources of vitamin A, vitamin C, fiber, and other colorful pigments that provide antioxidant activity. Carrots come in many colors, but orange is predominant in the world today. Parsnips, typically white, look similar to and are often mistaken for carrots, but they are sweeter, especially when cooked. Beets are commonly deep red but also grown in a variety of colors, and are among the vegetables with the highest antioxidant content. |