Skip to main content
ARS Home » Midwest Area » Madison, Wisconsin » Vegetable Crops Research » Research » Publications at this Location » Publication #312933
Title: Vegetables of temperate climates: Carrot, parsnip and beetroot

Author
item TANUMIHARDJO, SHERRY - University Of Wisconsin
item SURI, DEVIKA - University Of Wisconsin
item Simon, Philipp
item 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.