The main difference between Carrot and Radish is that the Carrot is a root vegetable, usually orange in color and Radish is a species of plant.
The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist. Carrots are a domesticated form of the wild carrot, Daucus carota, native to Europe and southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are eaten as well. The domestic carrot has been selectively bred for its greatly enlarged, more palatable, less woody-textured taproot.
The carrot is a biennial plant in the umbellifer family Apiaceae. At first, it grows a rosette of leaves while building up the enlarged taproot. Fast-growing cultivars mature within three months (90 days) of sowing the seed, while slower-maturing cultivars are harvested four months later (120 days). The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin K and vitamin B6, but the belief that eating carrots improves night vision is a myth put forward by the British in World War II to mislead the enemy about their military capabilities.
The United Nations Food and Agriculture Organization (FAO) reports that world production of carrots and turnips (these plants are combined by the FAO) for the calendar year 2013 was 37.2 million tonnes; almost half (~45%) were grown in China. Carrots are widely used in many cuisines, especially in the preparation of salads, and carrot salads are a tradition in many regional cuisines.
The radish (Raphanus raphanistrum subsp. sativus) is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times. Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable. They have numerous varieties, varying in size, flavor, color, and length of time they take to mature. Radishes owe their sharp flavor to the various chemical compounds produced by the plants, including glucosinolate, myrosinase, and isothiocyanate. They are sometimes grown as companion plants and suffer from few pests and diseases. They germinate quickly and grow rapidly, smaller varieties being ready for consumption within a month, while larger daikon varieties take several months. Another use of radish is as cover or catch crop in winter or as a forage crop. Some radishes are grown for their seeds; daikon, for instance, may be grown for oil production. Others are used for sprouting.
A vegetable with a nutritious, juicy, sweet root that is often orange in colour, Daucus carota, especially the subspecies sativus in the family Apiaceae.
A shade of orange similar to the flesh of most carrots.
Any motivational tool.
To treat (an animal pelt) with a solution of mercuric nitrate as part of felt manufacture.
A Raphanus raphanistrum subsp. sativus, having an edible root.
The root of this plant used as varieties are cooked.
With a distinguishing word: some other plant of the Raphanus genus or Brassicaceae family.
“l|en|rat-tail radish (taxlink|Raphanus caudatus|species|noshow=1|ver=170717); l|en|wild radish (l|mul|Raphanus raphanistrum)”
a tapering orange-coloured root eaten as a vegetable
“roast lamb with peas and carrots”
a cultivated plant of the parsley family with feathery leaves, which yields carrots.
an offer of something enticing as a means of persuasion (often contrasted with the threat of something punitive or unwelcome)
“carrots will promote cooperation over the environment far more effectively than sticks”
a nickname for a red-haired person
“He pulled her red plaits and said in a loud whisper, ‘Carrots! Carrots!’”
a swollen pungent-tasting edible root, especially a variety which is small, spherical, and red, and eaten raw with salad.
the plant of the cabbage family which yields the radish.