The carrot is grown for the taproot radical white varieties in forage and orange varieties of vegetable (crystals carotenes in chromoplasts of parenchyma cells). The carrot is rich in vitamin A (beta-carotene), B, C, PP, D and E as well as mineral salts and simple sugars such as glucose. For this reason its consumption favors an increase in the body's defenses against infectious diseases.
The Polignano's carrot (also called "yellow-purple carrot of Polignano" or "carrot of San Vito") is an ecotype of carrot. Its cultivation is carried out in the same area, between 10 and 20 hectares, near Polignano a Mare (Bari province), mainly in the hamlet of San Vito. Has gained recognition of Slow Food as an example of a new model of agriculture based on quality, the safeguarding of knowledge and traditional production techniques.
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