Carrot
₹30.00 – ₹100.00
Description
Carrot
The carrot is a root vegetable, typically orange in colour, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia.
Additional information
| Weight | 250 gm, 500 gm, 1 kg |
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Quick Comparison
| Settings | Carrot remove | Mango remove | Tomato remove | Grapes remove | Garlic remove | Apple remove | ||||||||||||||||||
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| Name | Carrot remove | Mango remove | Tomato remove | Grapes remove | Garlic remove | Apple remove | ||||||||||||||||||
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| Price | ₹30.00 – ₹100.00 | ₹150.00 – ₹250.00 | ₹50.00 – ₹100.00 | ₹100.00 – ₹200.00 | ₹150.00 – ₹320.00 | ₹90.00 – ₹160.00 | ||||||||||||||||||
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| Content | Carrot The carrot is a root vegetable, typically orange in colour, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia. | Mango A mango is an edible stone fruit produced by the tropical tree Mangifera indica. It is believed to have originated in southern Asia, | Tomato The tomato is the edible berry of the plant Solanum Lycopersicon, commonly known as a tomato plant. The species originated in western South America and Central America. Tomatoes are a significant source of umami flavour. Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. | Grape A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus Vitis. Grapes are a non-climacteric type of fruit, generally occurring in clusters. The cultivation of grapes began perhaps 8,000 years ago, and the fruit has been used as human food over history | Garlic Garlic is a species of bulbous flowering plant in the genus Allium. Its close relatives include the onion, shallot, leek, chive, Welsh onion, and Chinese onion. | Red Apple The apple is one of the pome (fleshy) fruits. Apples at harvest vary widely in size, shape, colour, and acidity, but most are fairly round and some shade of red or yellow. The thousands of varieties fall into three broad classes: cider, cooking, and dessert varieties. | ||||||||||||||||||
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