karots n carrot. carrots [They are good sources of calcium, iron, and phosphorus, and fair sources of vitamin B. The yellow color in it (carotin) has sometimes been used for coloring butter and cheese. A small amount of volatile oil is present in the leaves, but the fruits contain a greater amount. The leaves and seeds contain an alkaloid and the seeds a bitter glucoside.] Daucus Carota (sem. domains: 5.2.3.1.5 - Food from roots, 1.5.3 - Grass, herb, vine.)
