Potassium and micronutrients interact to affect carrot (Daucus carota) productivity and economics.

Abstract

The carrot, or Daucus carota L., is a biennial root vegetable that is usually farmed as an annual crop in tropical regions. It is
believed to be a native of the Mediterranean area (Peirce, 1987). Although the tap root is the most often consumed component,
carrot leaves are also tasty. Pickled fragile roots, salads, and preserves are common uses for it. It is consumed both fresh and
cooked in pea curries. "Gajar Halwa" is a delicious delicacy made with carrots. Sometimes carrot juice, which is high in
carotene, is used as a food colouring. Black carrots are used to make "kanji," a drink that is considered a delicious appetiser.
Carrots are the greatest source of carotene, a precursor to vitamin A, which is the primary reason they are as highly prized as
food (Zeb and Mahmood 2004).