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大宋南遷之後,紹興本草加入記做胡蘿匐[2],當時已周圍種,而且變成日常菜,至今學名亦叫胡蘿蔔。傳說穏定橙紅品種,出自荷蘭,供與荷蘭皇室,皆因皇室橙色為號,之後傳入廣州叫紅蘿蔔,唔只紅,亦傳入黃蘿蔔。拉丁學名Daucus carota subsp. sativus。講食之時,講佢根,肥厚可當菜食。
佢原產歐洲西南亞。波斯人種,要佢葉同種來食。後來人專門改良根部,大啲,好味啲,去走木心。
紫色種煲湯會染色,故此自有穏定橙色種,就解決咗問題,至受歡迎。
英文稱之為carrot。
紅蘿蔔可明目、保護呼吸道同促進細路仔發育。
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