“The Carrot,” (_Daucus Carota_) says Burr in his “Field and Garden
Vegetables of America,” a book worthy a place in every farmer’s
library,--“in its cultivated state is a half-hardy biennial. It is
indigenous to some parts of Great Britain, generally growing in
chalky or sandy soil, and to some extent has become naturalized in
this country; being found in gravelly pastures and mowing fields, and
occasionally by roadsides, in loose places, where the surface has
been disturbed or removed. In its native state the root is small,
slender and fibrous or woody, of no value, and even of questionable
properties as an article of food.”
The average result of several analyses of the Carrot as given by Dr.
Voelcker, is as follows:--
Water, 87.0
Albuminous Compounds, .7
Fat, .2
Pectine, 1.2
Cellular Fiber, 3.5
Sugar, 6.5
Ash, .9