Carrots and carrots differ significantly in a number of ways.
The species are different. Carrots belong to the cruciferous family, whereas carrots belong to the Apiaceae family.
The appearance is different. Carrots are usually purplish-red in color, and their shape is slightly cylindrical, sometimes with some bifurcations. Carrots, on the other hand, are usually orange or yellow in color, slightly cylindrical or conical in shape, and sometimes bifurcated.
In addition to the differences in species and appearance, carrots and carrots are also very different in terms of efficacy. Carrot has the effect of clearing heat and detoxifying, diuresis and swelling, and is often used for fever, thirst, pulmonary carbuncle, cough, etc. Carrots are rich in carotene, which can be converted into vitamin A in the human body, which plays an important role in protecting eyesight and enhancing immunity. In addition, carrots also have the effect of tonifying the liver and brightening the eyes, which is helpful for alleviating eye diseases such as night blindness and dry eye.
The taste and cooking method are different. Carrots have a crisp texture and are suitable for cold dressing, stir-frying, and other cooking methods. Carrots, on the other hand, are soft and glutinous, making them suitable for stewed soups, porridge and other cooking methods.
In addition, since the carotene in carrots is a fat-soluble substance, some oils can be added appropriately when cooking, such as olive oil, peanut oil, etc., to help the body better absorb the nutrients in carrots.
Therefore, there are obvious differences between carrots and carrots in terms of species, appearance, efficacy, and cooking.