Шаргарепа — разлика између измена

Carrots, boiled
Нутритивна вредност на 100 g (3,5 oz)
Енергија	147 kJ (35 kcal)
Угљени хидрати	8,22 g
Шећери	3,45 g
Прехрамбена влакна	3 g
Масти	0,18 g
Протеини	0,76 g
Витамини
Витамин А екв. бета-каротен лутеин зеаксантин	(107%) 852 μg (77%)8.330 μg 687 μg
Тиамин (Б1)	(6%) 0,066 mg
Рибофлавин (Б2)	(4%) 0,044 mg
Ниацин (Б3)	(4%) 0,645 mg
Витамин Б5	(5%) 0,232 mg
Витамин Б6	(12%) 0,153 mg
Фолат (Б9)	(4%) 14 μg
Витамин Ц	(4%) 3,6 mg
Витамин Е	(7%) 1,03 mg
Витамин К	(13%) 13,7 μg
Минерали
Калцијум	(3%) 30 mg
Гвожђе	(3%) 0,34 mg
Магнезијум	(3%) 10 mg
Манган	(7%) 0,155 mg
Фосфор	(4%) 30 mg
Калијум	(5%) 235 mg
Натријум	(4%) 58 mg
Цинк	(2%) 0,2 mg
Остали конституенти
Вода	90,2 g
	Link to USDA Database Entry
	Јединице; μg = микрограми • mg = милиграми; IU = интернационалне јединице;
	Проценти су грубе процене засноване на америчким препорукама за одрасле.

Carrots, raw
Нутритивна вредност на 100 g (3,5 oz)
Енергија	173 kJ (41 kcal)
Угљени хидрати	9,6 g
Шећери	4,7 g
Прехрамбена влакна	2,8 g
Масти	0,24 g
Протеини	0,93 g
Витамини
Витамин А екв. бета-каротен лутеин зеаксантин	(104%) 835 μg (77%)8.285 μg 256 μg
Тиамин (Б1)	(6%) 0,066 mg
Рибофлавин (Б2)	(5%) 0,058 mg
Ниацин (Б3)	(7%) 0,983 mg
Витамин Б5	(5%) 0,273 mg
Витамин Б6	(11%) 0,138 mg
Фолат (Б9)	(5%) 19 μg
Витамин Ц	(7%) 5,9 mg
Витамин Е	(4%) 0,66 mg
Витамин К	(13%) 13,2 μg
Минерали
Калцијум	(3%) 33 mg
Гвожђе	(2%) 0,3 mg
Магнезијум	(3%) 12 mg
Манган	(7%) 0,143 mg
Фосфор	(5%) 35 mg
Калијум	(7%) 320 mg
Натријум	(5%) 69 mg
Цинк	(3%) 0,24 mg
Остали конституенти
Вода	88 g
	Link to USDA Database Entry
	Јединице; μg = микрограми • mg = милиграми; IU = интернационалне јединице;
	Проценти су грубе процене засноване на америчким препорукама за одрасле.

Шаргарепа
Статус угрожености
	Припитомљен
Научна класификација
Царство:	Plantae
Кладус:	Tracheophytes
Кладус:	Angiospermae
Кладус:	Eudicotidae
Кладус:	Asterids
Ред:	Apiales
Породица:	Apiaceae
Род:	Daucus
Врста:	D. carota
Подврста:	D. c. subsp. sativus
Триномијално име
	Daucus carota subsp. sativus; (Hoffm.) Schübl. & G. Martens
Синоними
	Carota sativa (Hoffm.) Rupr.; Daucus sativus (Hoffm.);

Интерактиван преглед историје

← Старија измена Новија измена →

Садржај обрисан Садржај додат

ВизуелноВикитекст

Инлајн

Верзија на датум 24. новембар 2021. у 03:39

Шаргарепа (Daucus carota subsp. sativus) коренасто је поврће, типично наранџасте боје, иако постоје љубичасте, црне, црвене, беле и жуте сорте,^[2]^[3]^[4] које су све припитомљене форме дивља шаргарепа, дивље шангарепе, пореклом из Европе и Југозападне Азије.

Шаргарепа је одмомаћен колоквијални назив (туђица из мађарског језика) коме у српској науци одговара једино и само ботанички термин мрква (лат. Daucus carota sativus домаћа подврста sativus). То је двогодишња повртарска биљка из породице Apiaceae, чији се корен користи у исхрани.

Опис

Корен мркве је вретенаст, обично наранџасте боје. Стабло домаћих врста обично расте до 20-40 cm. Цветови су јој бели и скупљени у штитасте цвасти. Сеју се у рано пролеће, те током лета и јесени достижу своју пуну висину, а цветају тек наредне године. Дивљи облици имају бео и жилав корен из којег избија до 1 метар висока и разграната стабљика. Припадници рода имају претежно двополне цветове.

Род којем припада обухвата око 60 врста, а најпознатија је управо обична мрква (D. carota), која у природи и култури има велики број подврста. Обична мрква је од свих врста из свог рода и глобално најраспрострањенија. Мркве које нису наранџасте, него пурпурне, жуте или беле боје, обично настају вештачким узгајањем у циљу продаје.

У исхрани

Мрква се користи у свежем стању, барена, конзервирана (укисељена), сецкана сува (као зачин) итд. Карактеристичну наранџасту боју мркве узрокује бета-каротен, који се у организму људи метаболише у витамин А, али само кад су у цревима присутне жучне киселине.^[5] Поред тога, мрква садржи и витамине Б и Ц, алкалоиде, етерична и масна уља и органске киселине. Такође је богата влакнима, антиоксидансима и минералима.

Only 3 percent of the β-carotene in raw carrots is released during digestion: this can be improved to 39% by pulping, cooking and adding cooking oil.^[6] Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods. A well-known dish is carrots julienne.^[7] Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths.^[8]

The greens are edible as a leaf vegetable,^[9]^[10] but are rarely eaten by humans;^[11] some sources suggest that the greens contain toxic alkaloids.^[12]^[13] When used for this purpose, they are harvested young in high-density plantings, before significant root development, and typically used stir-fried, or in salads.^[11] Some people are allergic to carrots. In a 2010 study on the prevalence of food allergies in Europe, 3.6 percent of young adults showed some degree of sensitivity to carrots.^[14] Because the major carrot allergen, the protein Dauc c 1.0104, is cross-reactive with homologues in birch pollen (Bet v 1) and mugwort pollen (Art v 1), most carrot allergy sufferers are also allergic to pollen from these plants.^[15]

Исхрана

Raw carrots are 88% water, 9% carbohydrates, 0.9% protein, 2.8% dietary fiber, 1% ash and 0.2% fat.^[16] Carrot dietary fiber comprises mostly cellulose, with smaller proportions of hemicellulose, lignin and starch.^[17] Free sugars in carrot include sucrose, glucose, and fructose.^[16]

The carrot gets its characteristic, bright orange colour from β-carotene, and lesser amounts of α-carotene, γ-carotene, lutein, and zeaxanthin.^[18] α- and β-carotenes are partly metabolized into vitamin A,^[19]^[20] providing more than 100% of the Daily Value (DV) per 100 g serving of carrots (right table). Carrots are also a good source of vitamin K (13% DV) and vitamin B6 (11% DV), but otherwise have modest content of other essential nutrients (table).^[16]

Night vision

The provitamin A beta-carotene from carrots does not actually help people to see in the dark unless they suffer from vitamin A deficiency.^[21] This myth was propaganda used by the Royal Air Force during the Second World War to explain why their pilots had improved success during night air battles, but was actually used to disguise advances in radar technology and the use of red lights on instrument panels.^[22]

Nevertheless, the consumption of carrots was advocated in Britain at the time as part of a Dig for Victory campaign. A radio programme called The Kitchen Front encouraged people to grow, store and use carrots in various novel ways, including making carrot jam and Woolton pie, named after the Lord Woolton, the Minister for Food.^[23] The British public during WWII generally believed that eating carrots would help them see better at night and in 1942 there was a 100,000-ton surplus of carrots from the extra production.^[24]

Референце

^ „Daucus carota subsp. sativus (Hoffm.) Arcang.”. theplantlist.org. The Plant List. Приступљено 12. 7. 2020.
^ Iorizzo, Massimo; Curaba, Julien; Pottorff, Marti; Ferruzzi, Mario G.; Simon, Philipp; Cavagnaro, Pablo F. (2020-08-07). „Carrot Anthocyanins Genetics and Genomics: Status and Perspectives to Improve Its Application for the Food Colorant Industry”. Genes. 11 (8): 906. ISSN 2073-4425. PMC 7465225 . PMID 32784714. doi:10.3390/genes11080906 .
^ Iorizzo, Massimo; Senalik, Douglas A.; Ellison, Shelby L.; Grzebelus, Dariusz; Cavagnaro, Pablo F.; Allender, Charlotte; Brunet, Johanne; Spooner, David M.; Van Deynze, Allen; Simon, Philipp W. (2013). „Genetic structure and domestication of carrot (Daucus carota subsp. sativus) (Apiaceae)”. American Journal of Botany. 100 (5): 930—938. PMID 23594914. doi:10.3732/ajb.1300055.
^ Sifferlin, Alexandra. „Eat This Now: Rainbow Carrots”. Time. Архивирано из оригинала 23. 1. 2018. г. Приступљено 27. 1. 2018.
^ Митови и истине о вегетаријанизму Архивирано на сајту Wayback Machine (22. август 2009) (Приступљено: 21. септембар 2009)
^ Hedrén, E.; Diaz, V.; Svanburg, U. (2002). „Estimation of carotenoid accessibility from carrots determined by an in vitro digestion method”. European Journal of Clinical Nutrition. 56 (5): 425—430. PMID 12001013. doi:10.1038/sj.ejcn.1601329 .
^ Martino, Robert S. (2006). Enjoyable Cooking. AuthorHouse. стр. 19. ISBN 978-1-4259-6658-4.
^ Gisslen, Wayne (2010). Professional Cooking, College Version. John Wiley & Sons. стр. 146. ISBN 978-0-470-19752-3.
^ Jeanine Donofrio (2019). „Waste not, want not”. Love and Lemons Every Day: More than 100 Bright, Plant-Forward Recipes for Every Meal: A Cookbook. Penguin. ISBN 978-0-7352-1985-4.
^ Michel Richard (2006). Happy in the Kitchen. Artisan Books. стр. 74 & 76. ISBN 978-1-57965-299-9.
^ ^а ^б Rubatsky, Quiros & Siman (1999), стр. 253
^ Yeager, Selene; Editors of Prevention (2008). The Doctors Book of Food Remedies: The Latest Findings on the Power of Food to Treat and Prevent Health Problems – From Aging and Diabetes to Ulcers and Yeast Infections. Rodale. стр. 366. ISBN 978-1-60529-506-0.
^ Brown, Ellen (2012). The Complete Idiot's Guide to Smoothies. DK Publishing. стр. 21. ISBN 978-1-4362-9393-8.
^ Burney, P.; Summers, C.; Chinn, S.; Hooper, R.; Van Ree, R.; Lidholm, J. (2010). „Prevalence and distribution of sensitization to foods in the European Community Respiratory Health Survey: A EuroPrevall analysis”. Allergy. 65 (9): 1182—1188. PMID 20180791. S2CID 22718444. doi:10.1111/j.1398-9995.2010.02346.x.
^ Ballmer-Weber, B.K.; Skamstrup Hansen, K.; Sastre, J.; Andersson, K.; Bätscher, I.; Ostling, J.; Dahl, L.; Hanschmann, K.M.; Holzhauser, T.; Poulsen, L.K.; Lidholm, J.; Vieths, S. (2012). „Component-resolved in vitro diagnosis of carrot allergy in three different regions of Europe”. Allergy. 67 (6): 758—766. PMID 22486768. S2CID 23864612. doi:10.1111/j.1398-9995.2012.02827.x.
^ ^а ^б ^в „Nutrition facts for carrots, raw [Includes USDA commodity food A099], per 100 g, USDA Nutrient Database for Standard Reference, version SR-21”. Conde Nast. 2014. Приступљено 10. 12. 2014.
^ Rubatsky, Quiros & Siman (1999), стр. 256
^ Abdel-Aal el-SM, Akhtar H, Zaheer K, Ali R (2013). „Dietary sources of lutein and zeaxanthin carotenoids and their role in eye health”. Nutrients. 5 (4): 1169—85. PMC 3705341 . PMID 23571649. doi:10.3390/nu5041169 .
^ Strube, Michael; OveDragsted, Lars (1999). Naturally Occurring Antitumourigens. IV. Carotenoids Except β-Carotene. Copenhagen: Nordic Council of Ministers. стр. 48. ISBN 978-92-893-0342-2.
^ Novotny, Janet A.; Dueker, S.R.; Zech, L.A.; Clifford, A.J. (1995). „Compartmental analysis of the dynamics of β-carotene metabolism in an adult volunteer”. Journal of Lipid Research. 36 (8): 1825—1838. PMID 7595103. doi:10.1016/S0022-2275(20)41501-9 .
^ „Fact sheet for health professionals: Vitamin A”. Office of Dietary Supplements, National Institutes of Health. 3. 6. 2013. Архивирано из оригинала 17. 5. 2008. г. Приступљено 8. 4. 2008.
^ Maron DF (23. 6. 2014). „Fact or Fiction?: Carrots Improve Your Vision”. Scientific American. Приступљено 17. 9. 2015.
^ „Carrots in the Second World War”. Carrot history. World Carrot Museum. Приступљено 8. 9. 2016.
^ „A WWII Propaganda Campaign Popularized the Myth That Carrots Help You See in the Dark”. Приступљено 7. 7. 2017.

Литература

Benjamin, L. R.; McGarry, A.; Gray, D. (1997). „The root vegetables: Beet, carrot, parsnip and turnip”. The Physiology of Vegetable Crops. Wallingford, UK: CAB International. стр. 553—580. ISBN 978-0-85199-146-7.
Bradeen, James M.; Simon, Philipp W. (2007). „Carrot”. Ур.: Cole, Chittaranjan. Vegetables. Genome Mapping and Molecular Breeding in Plants. 5. New York, NY: Springer. стр. 162—184. ISBN 978-3-540-34535-0.
Rubatsky, V. E.; Quiros, C. F.; Siman, P. W. (1999). Carrots and Related Vegetable Umbelliferae. CABI Publishing. ISBN 978-0-85199-129-0.
Simon, Philipp W.; Freeman, Roger E.; Vieira, Jairo V.; Boiteux, Leonardo S.; Briard, Mathilde; Nothnagel, Thomas; Michalik, Barbara; Kwon, Young-Seok (2008). „Carrot”. Vegetables II. Handbook of Plant Breeding. 2. New York, NY: Springer. стр. 327—357. ISBN 978-0-387-74108-6.
Ross, Ivan A. (2005). „Daucus carota L.”. Medicinal Plants of the World. Chemical Constituents, Traditional and Modern Medicinal Uses. 3. Springer. стр. 197—221. ISBN 978-1-59259-887-8.
Sharma, Krishnan Datt; Karki, Swati; Thakur, Narayan Singh; Attri, Surekha (2012). „Chemical composition, functional properties and processing of carrot—a review”. Journal of Food Science and Technology. 49 (1): 22—32. doi:10.1007/s13197-011-0310-7.

Спољашње везе

[1] „Daucus carota subsp. sativus (Hoffm.) Arcang.”. theplantlist.org. The Plant List. Приступљено 12. 7. 2020.

[Ior2-2] Iorizzo, Massimo; Curaba, Julien; Pottorff, Marti; Ferruzzi, Mario G.; Simon, Philipp; Cavagnaro, Pablo F. (2020-08-07). „Carrot Anthocyanins Genetics and Genomics: Status and Perspectives to Improve Its Application for the Food Colorant Industry”. Genes. 11 (8): 906. ISSN 2073-4425. PMC 7465225 . PMID 32784714. doi:10.3390/genes11080906 .

[Iorizzo-3] Iorizzo, Massimo; Senalik, Douglas A.; Ellison, Shelby L.; Grzebelus, Dariusz; Cavagnaro, Pablo F.; Allender, Charlotte; Brunet, Johanne; Spooner, David M.; Van Deynze, Allen; Simon, Philipp W. (2013). „Genetic structure and domestication of carrot (Daucus carota subsp. sativus) (Apiaceae)”. American Journal of Botany. 100 (5): 930—938. PMID 23594914. doi:10.3732/ajb.1300055.

[4] Sifferlin, Alexandra. „Eat This Now: Rainbow Carrots”. Time. Архивирано из оригинала 23. 1. 2018. г. Приступљено 27. 1. 2018.

[5] Митови и истине о вегетаријанизму Архивирано на сајту Wayback Machine (22. август 2009) (Приступљено: 21. септембар 2009)

[Hedrén_2002-6] Hedrén, E.; Diaz, V.; Svanburg, U. (2002). „Estimation of carotenoid accessibility from carrots determined by an in vitro digestion method”. European Journal of Clinical Nutrition. 56 (5): 425—430. PMID 12001013. doi:10.1038/sj.ejcn.1601329 .

[Martino_2006-7] Martino, Robert S. (2006). Enjoyable Cooking. AuthorHouse. стр. 19. ISBN 978-1-4259-6658-4.

[Gisslen_2010-8] Gisslen, Wayne (2010). Professional Cooking, College Version. John Wiley & Sons. стр. 146. ISBN 978-0-470-19752-3.

[9] Jeanine Donofrio (2019). „Waste not, want not”. Love and Lemons Every Day: More than 100 Bright, Plant-Forward Recipes for Every Meal: A Cookbook. Penguin. ISBN 978-0-7352-1985-4.

[10] Michel Richard (2006). Happy in the Kitchen. Artisan Books. стр. 74 & 76. ISBN 978-1-57965-299-9.

[Rubatsky253-11] а ^б Rubatsky, Quiros & Siman (1999), стр. 253

[Yeager_2008-12] Yeager, Selene; Editors of Prevention (2008). The Doctors Book of Food Remedies: The Latest Findings on the Power of Food to Treat and Prevent Health Problems – From Aging and Diabetes to Ulcers and Yeast Infections. Rodale. стр. 366. ISBN 978-1-60529-506-0.

[Brown_2012-13] Brown, Ellen (2012). The Complete Idiot's Guide to Smoothies. DK Publishing. стр. 21. ISBN 978-1-4362-9393-8.

[Burney_2010-14] Burney, P.; Summers, C.; Chinn, S.; Hooper, R.; Van Ree, R.; Lidholm, J. (2010). „Prevalence and distribution of sensitization to foods in the European Community Respiratory Health Survey: A EuroPrevall analysis”. Allergy. 65 (9): 1182—1188. PMID 20180791. S2CID 22718444. doi:10.1111/j.1398-9995.2010.02346.x.

[Ballmer-Weber_2012-15] Ballmer-Weber, B.K.; Skamstrup Hansen, K.; Sastre, J.; Andersson, K.; Bätscher, I.; Ostling, J.; Dahl, L.; Hanschmann, K.M.; Holzhauser, T.; Poulsen, L.K.; Lidholm, J.; Vieths, S. (2012). „Component-resolved in vitro diagnosis of carrot allergy in three different regions of Europe”. Allergy. 67 (6): 758—766. PMID 22486768. S2CID 23864612. doi:10.1111/j.1398-9995.2012.02827.x.

[nd-16] а ^б ^в „Nutrition facts for carrots, raw [Includes USDA commodity food A099], per 100 g, USDA Nutrient Database for Standard Reference, version SR-21”. Conde Nast. 2014. Приступљено 10. 12. 2014.

[Rubatsky_p._254-17] Rubatsky, Quiros & Siman (1999), стр. 256

[lutein-18] Abdel-Aal el-SM, Akhtar H, Zaheer K, Ali R (2013). „Dietary sources of lutein and zeaxanthin carotenoids and their role in eye health”. Nutrients. 5 (4): 1169—85. PMC 3705341 . PMID 23571649. doi:10.3390/nu5041169 .

[Strube_1999-19] Strube, Michael; OveDragsted, Lars (1999). Naturally Occurring Antitumourigens. IV. Carotenoids Except β-Carotene. Copenhagen: Nordic Council of Ministers. стр. 48. ISBN 978-92-893-0342-2.

[Novotny_1995-20] Novotny, Janet A.; Dueker, S.R.; Zech, L.A.; Clifford, A.J. (1995). „Compartmental analysis of the dynamics of β-carotene metabolism in an adult volunteer”. Journal of Lipid Research. 36 (8): 1825—1838. PMID 7595103. doi:10.1016/S0022-2275(20)41501-9 .

[21] „Fact sheet for health professionals: Vitamin A”. Office of Dietary Supplements, National Institutes of Health. 3. 6. 2013. Архивирано из оригинала 17. 5. 2008. г. Приступљено 8. 4. 2008.

[22] Maron DF (23. 6. 2014). „Fact or Fiction?: Carrots Improve Your Vision”. Scientific American. Приступљено 17. 9. 2015.

[23] „Carrots in the Second World War”. Carrot history. World Carrot Museum. Приступљено 8. 9. 2016.

[british-24] „A WWII Propaganda Campaign Popularized the Myth That Carrots Help You See in the Dark”. Приступљено 7. 7. 2017.

[1]

[2]

[3]

[4]

[5]

[6]

[7]

[8]

[9]

[10]

[11]

[12]

[13]

[14]

[15]

[16]

[17]

[18]

[19]

[20]

[21]

[22]

[23]

[24]

@@ Ред 1: / Ред 1: @@
+{{short description|Коренасто поврће, обично наранџасте боје}}
 {{Infraspeciesbox
 | status = dom
@@ Ред 8: / Ред 9: @@
 | subspecies = sativus
 | authority = ([[Георг Франц Хофман|Hoffm.]]) [[Густав Шиблер|Schübl.]] & [[Георг фон Мартенс|G. Martens]]
+| synonyms =
+*''Carota sativa'' <small>(Hoffm.) Rupr.</small>
+*''Daucus sativus'' <small>(Hoffm.)</small>
+| synonyms_ref = <ref>{{cite web |url=http://www.theplantlist.org/tpl1.1/record/kew-2757967 |title=''Daucus carota'' subsp. ''sativus'' (Hoffm.) Arcang. |author=<!--Not stated--> |website=theplantlist.org |publisher=The Plant List |access-date=12 July 2020 }}</ref>
 }}
-'''Шаргарепа''' је одмомаћен [[колоквијализам|колоквијални]] назив (туђица из [[мађарски језик|мађарског језика]]) коме у српској науци одговара једино и само [[ботаника|ботанички]] термин '''мрква''' ({{јез-лат|Daucus carota sativus}} домаћа подврста ''-{sativus}-''). То је [[двогодишња биљка|двогодишња]] [[повртарство|повртарска]] [[биљке|биљка]] из породице -{[[Apiaceae]]}-, чији се [[корен]] користи у исхрани.
+'''Шаргарепа''' (''[[Daucus carota]]'' subsp. ''sativus'') [[Коренско поврће|коренасто]] је поврће, типично наранџасте боје, иако постоје љубичасте, црне, црвене, беле и жуте [[cultivar|сорте]],<ref name="Ior2">{{cite journal | last1=Iorizzo | first1=Massimo | last2=Curaba | first2=Julien | last3=Pottorff | first3=Marti | last4=Ferruzzi | first4=Mario G. | last5=Simon | first5=Philipp | last6=Cavagnaro | first6=Pablo F. | title=Carrot Anthocyanins Genetics and Genomics: Status and Perspectives to Improve Its Application for the Food Colorant Industry | journal=Genes | volume=11 | issue=8 | date=2020-08-07 | issn=2073-4425 | pmid=32784714 | doi=10.3390/genes11080906 | page=906| pmc=7465225 | doi-access=free }}</ref><ref name=Iorizzo>{{cite journal |author1=Iorizzo, Massimo |author2=Senalik, Douglas A. |author3=Ellison, Shelby L. |author4=Grzebelus, Dariusz |author5=Cavagnaro, Pablo F. |author6=Allender, Charlotte |author7=Brunet, Johanne |author8=Spooner, David M. |author9=Van Deynze, Allen |author10=Simon, Philipp W. |year=2013 |title=Genetic structure and domestication of carrot (''Daucus carota'' subsp. ''sativus'') (Apiaceae) |journal=American Journal of Botany |volume=100 |issue=5 |pages=930–938 |doi=10.3732/ajb.1300055 |pmid=23594914 }}</ref><ref>{{cite magazine|last1=Sifferlin|first1=Alexandra|title=Eat This Now: Rainbow Carrots|url=http://healthland.time.com/2013/08/20/eat-this-now-rainbow-carrots/|magazine=Time|access-date=27 January 2018|archive-url=https://web.archive.org/web/20180123165655/http://healthland.time.com/2013/08/20/eat-this-now-rainbow-carrots/|archive-date=23 January 2018|url-status=dead}}</ref> које су све припитомљене форме дивља шаргарепа, [[Daucus carota|дивље шангарепе]], пореклом из [[Europe|Европе]] и [[Југозападна Азија|Југозападне Азије]].
+Шаргарепа је одмомаћен [[колоквијализам|колоквијални]] назив (туђица из [[мађарски језик|мађарског језика]]) коме у српској науци одговара једино и само [[ботаника|ботанички]] термин '''мрква''' ({{јез-лат|Daucus carota sativus}} домаћа подврста ''-{sativus}-''). То је [[двогодишња биљка|двогодишња]] [[повртарство|повртарска]] [[биљке|биљка]] из породице -{[[Apiaceae]]}-, чији се [[корен]] користи у исхрани.
 == Опис ==
-[[Датотека:Carrots of many colors.jpg|мини|лево|210п|Шаргарепе разних боја]]
+[[Датотека:Carrots of many colors.jpg|мини|лево|250п|Шаргарепе разних боја]]
-[[Датотека:Daucus carota subsp. maximus MHNT.BOT.2007.40.407.jpg|мини|десно|210п|''Daucus carota subsp. maximus'']]
+[[Датотека:Daucus carota subsp. maximus MHNT.BOT.2007.40.407.jpg|мини|десно|250п|-{''Daucus carota subsp. maximus''}-]]
 Корен мркве је вретенаст, обично наранџасте боје. [[Стабло]] домаћих врста обично расте до 20-40 cm. [[Цвет]]ови су јој бели и скупљени у штитасте [[цваст]]и. Сеју се у рано [[пролеће]], те током лета и јесени достижу своју пуну висину, а цветају тек наредне године. Дивљи облици имају бео и жилав корен из којег избија до 1 метар висока и разграната стабљика. Припадници рода имају претежно [[Цвет#Прашници|двополне цветове]].
@@ Ред 19: / Ред 27: @@
 == У исхрани ==
-[[Датотека:Rondelles de carottes ajoutées et oignons en D.jpg|мини|Мрква у свежем стању]]
+[[Датотека:Rondelles de carottes ajoutées et oignons en D.jpg|мини|left|250px|Мрква у свежем стању]]
 Мрква се користи у свежем стању, барена, конзервирана (укисељена), сецкана сува (као [[зачин]]) итд. Карактеристичну наранџасту боју мркве узрокује [[бета-каротен]], који се у организму људи метаболише у [[ретинол|витамин А]], али само кад су у цревима присутне жучне киселине.<ref>[http://www.westonaprice.org/mythstruths/mtvegetarianism.html#4 Митови и истине о вегетаријанизму] {{Wayback|url=http://www.westonaprice.org/mythstruths/mtvegetarianism.html#4 |date=20090822035542 }} (Приступљено: 21. септембар 2009)</ref> Поред тога, мрква садржи и витамине Б и Ц, [[алкалоид]]е, [[етерично уље|етерична]] и масна уља и органске киселине. Такође је богата [[Везивна влакна|влакнима]], [[антиоксиданси]]ма и [[минерал]]има.
+{{rut}}
+Only 3 percent of the [[carotene|β-carotene]] in raw carrots is released during digestion: this can be improved to 39% by pulping, cooking and adding cooking oil.<ref name="Hedrén 2002"/> Alternatively they may be chopped and boiled, fried or steamed, and cooked in [[soup]]s and [[stew]]s, as well as baby and pet foods. A well-known dish is ''carrots [[julienning|julienne]]''.<ref name="Martino 2006"/> Together with [[onion]] and [[celery]], carrots are one of the primary vegetables used in a ''[[mirepoix (cuisine)|mirepoix]]'' to make various [[broth]]s.<ref name="Gisslen 2010"/>
+The greens are edible as a [[leaf vegetable]],<ref>{{cite book |title=Love and Lemons Every Day: More than 100 Bright, Plant-Forward Recipes for Every Meal: A Cookbook |author=Jeanine Donofrio |chapter=Waste not, want not |publisher=Penguin |year=2019 | isbn=978-0-7352-1985-4 |chapter-url=https://books.google.com/books?id=baprDwAAQBAJ&q=%22carrot+tops%22&pg=PT47}}</ref><ref>{{cite book |title=Happy in the Kitchen |author=Michel Richard |pages=74 & 76 |publisher=Artisan Books |year=2006 |url=https://books.google.com/books?id=_Lg1h2GeJMcC&q=%22carrot+greens%22&pg=PA74 |isbn=978-1-57965-299-9}}</ref> but are rarely eaten by humans;<ref name="Rubatsky253"/> some sources suggest that the greens contain toxic [[alkaloid]]s.<ref name="Yeager 2008"/><ref name="Brown 2012"/> When used for this purpose, they are harvested young in high-density plantings, before significant root development, and typically used [[stir frying|stir-fried]], or in salads.<ref name="Rubatsky253">{{harvp|Rubatsky|Quiros|Siman|1999|p=253}}</ref> Some people are allergic to carrots. In a 2010 study on the prevalence of [[food allergy|food allergies]] in Europe, 3.6 percent of young adults showed some degree of [[Food intolerance|sensitivity]] to carrots.<ref name="Burney 2010"/> Because the major carrot [[allergen]], the protein Dauc c 1.0104, is [[Cross-reactivity|cross-reactive]] with homologues in [[birch]] pollen (Bet v 1) and [[mugwort]] pollen (Art v 1), most carrot allergy sufferers are also allergic to pollen from these plants.<ref name="Ballmer-Weber 2012"/>
+===Исхрана===
+{{nutritionalvalue
+| name = Carrots, raw
+| kJ = 173
+| protein = 0.93 g
+| fat = 0.24 g
+| carbs = 9.6 g
+| fiber = 2.8 g
+| sugars = 4.7 g
+| calcium_mg = 33
+| iron_mg = 0.3
+| magnesium_mg = 12
+| phosphorus_mg = 35
+| potassium_mg = 320
+| sodium_mg = 69
+| zinc_mg = 0.24
+| manganese_mg = 0.143
+| water = 88 g
+| vitC_mg = 5.9
+| thiamin_mg = 0.066
+| riboflavin_mg = 0.058
+| niacin_mg = 0.983
+| pantothenic_mg = 0.273
+| vitB6_mg = 0.138
+| folate_ug = 19
+| vitA_ug = 835
+| betacarotene_ug = 8285
+| lutein_ug = 256
+| vitE_mg = 0.66
+| vitK_ug = 13.2
+| note = [https://fdc.nal.usda.gov/fdc-app.html#/food-details/170393/nutrients Link to USDA Database Entry]
+}}
+{{stack begin}}
+{{nutritionalvalue
+| name = Carrots, boiled
+| kJ = 147
+| protein = 0.76 g
+| fat = 0.18 g
+| carbs = 8.22 g
+| fiber = 3 g
+| sugars = 3.45 g
+| calcium_mg = 30
+| iron_mg = 0.34
+| magnesium_mg = 10
+| phosphorus_mg = 30
+| potassium_mg = 235
+| sodium_mg = 58
+| zinc_mg = 0.2
+| manganese_mg = 0.155
+| water = 90.2 g
+| vitC_mg = 3.6
+| thiamin_mg = 0.066
+| riboflavin_mg = 0.044
+| niacin_mg = 0.645
+| pantothenic_mg = 0.232
+| vitB6_mg = 0.153
+| folate_ug = 14
+| vitA_ug = 852
+| betacarotene_ug = 8330
+| lutein_ug = 687
+| vitE_mg = 1.03
+| vitK_ug = 13.7
+| note = [https://fdc.nal.usda.gov/fdc-app.html#/food-details/170394/nutrients Link to USDA Database Entry]
+}}
+{{stack end}}
+Raw carrots are 88% water, 9% [[carbohydrate]]s, 0.9% [[dietary protein|protein]], 2.8% [[dietary fiber]], 1% [[Ash (analytical chemistry)|ash]] and 0.2% [[fat]].<ref name=nd/> Carrot dietary fiber comprises mostly [[cellulose]], with smaller proportions of [[hemicellulose]], [[lignin]] and [[starch]].<ref name="Rubatsky p. 254">{{harvp|Rubatsky|Quiros|Siman|1999|p=256}}</ref> [[Free sugar]]s in carrot include [[sucrose]], [[glucose]], and [[fructose]].<ref name=nd/>
+The carrot gets its characteristic, bright orange colour from [[carotene|β-carotene]], and lesser amounts of [[Alpha-carotene|α-carotene]], [[Gamma-Carotene|γ-carotene]], [[lutein]], and [[zeaxanthin]].<ref name="lutein">{{cite journal|journal=Nutrients|year=2013|volume=5|issue=4|pages=1169–85|doi=10.3390/nu5041169|pmid= 23571649|title=Dietary sources of lutein and zeaxanthin carotenoids and their role in eye health|authors=Abdel-Aal el-SM, Akhtar H, Zaheer K, Ali R|pmc=3705341|doi-access=free}}</ref> α- and β-carotenes are partly metabolized into [[vitamin A]],<ref name="Strube 1999"/><ref name="Novotny 1995"/> providing more than 100% of the [[Daily Value]] (DV) per 100 g serving of carrots (right table). Carrots are also a good source of [[vitamin K]] (13% DV) and [[vitamin B6]] (11% DV), but otherwise have modest content of other [[essential nutrients]] (table).<ref name="nd">{{cite web|url=http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2383/2|title=Nutrition facts for carrots, raw [Includes USDA commodity food A099], per 100 g, USDA Nutrient Database for Standard Reference, version SR-21|publisher=Conde Nast|date=2014|access-date=10 December 2014}}</ref>
+===Night vision===
+The [[provitamin A]] beta-carotene from carrots does not actually help people to see in the dark unless they suffer from [[vitamin A deficiency]].<ref>{{cite web|url=http://www.dietary-supplements.info.nih.gov/factsheets/vitamina.asp |title=Fact sheet for health professionals: Vitamin A |date=3 June 2013 |access-date=8 April 2008 |work=Office of Dietary Supplements, National Institutes of Health |url-status=dead |archive-url=https://web.archive.org/web/20080517093019/http://dietary-supplements.info.nih.gov/factsheets/vitamina.asp |archive-date=17 May 2008 }}</ref> This [[myth]] was [[propaganda]] used by the [[Royal Air Force]] during the [[Second World War]] to explain why their pilots had improved success during night air battles, but was actually used to disguise advances in [[radar]] technology and the use of red lights on instrument panels.<ref>{{cite web |url=http://www.scientificamerican.com/article/fact-or-fiction-carrots-improve-your-vision/ |title=Fact or Fiction?: Carrots Improve Your Vision |work=[[Scientific American]] |author=Maron DF|date=23 June 2014|access-date=17 September 2015}}</ref>
+Nevertheless, the consumption of carrots was advocated in Britain at the time as part of a [[Victory garden#Britain|Dig for Victory]] campaign. A radio programme called ''The Kitchen Front'' encouraged people to grow, store and use carrots in various novel ways, including making carrot jam and [[Woolton pie]], named after the [[Frederick Marquis, 1st Earl of Woolton|Lord Woolton]], the [[Minister of Food (United Kingdom)|Minister for Food]].<ref>{{cite web |url=http://www.carrotmuseum.co.uk/history4.html |title=Carrots in the Second World War |work=Carrot history |publisher=World Carrot Museum |access-date=8 September 2016}}</ref> The British public during WWII generally believed that eating carrots would help them see better at night and in 1942 there was a 100,000-ton surplus of carrots from the extra production.<ref name=british>{{cite web |url=http://www.smithsonianmag.com/arts-culture/a-wwii-propaganda-campaign-popularized-the-myth-that-carrots-help-you-see-in-the-dark-28812484/|title=A WWII Propaganda Campaign Popularized the Myth That Carrots Help You See in the Dark|access-date=7 July 2017}}</ref>
 == Референце ==
-{{reflist}}
+{{reflist|refs=
+<ref name="Strube 1999">{{cite book |author1=Strube, Michael |author2=OveDragsted, Lars |title=Naturally Occurring Antitumourigens. IV. Carotenoids Except β-Carotene |year=1999 |publisher=Nordic Council of Ministers |location=Copenhagen |isbn=978-92-893-0342-2 |page=48 |url=https://books.google.com/books?id=MMx43y2i8IsC&pg=PA48}}</ref>
+<ref name="Novotny 1995">{{cite journal |author1=Novotny, Janet A. |author2=Dueker, S.R. |author3=Zech, L.A. |author4=Clifford, A.J. |title=Compartmental analysis of the dynamics of β-carotene metabolism in an adult volunteer |journal=Journal of Lipid Research |year=1995 |volume=36 |issue=8 |pages=1825–1838 |doi=10.1016/S0022-2275(20)41501-9 |pmid=7595103|doi-access=free }}</ref>
+<ref name="Hedrén 2002">{{cite journal |author1=Hedrén, E. |author2=Diaz, V. |author3=Svanburg, U. |title=Estimation of carotenoid accessibility from carrots determined by an ''in vitro'' digestion method |journal=European Journal of Clinical Nutrition |year=2002 |volume=56 |issue=5 |pages=425–430 |doi=10.1038/sj.ejcn.1601329 |pmid=12001013|doi-access=free }}</ref>
+<ref name="Martino 2006">{{cite book |author=Martino, Robert S. |title=Enjoyable Cooking |url=https://books.google.com/books?id=fGWaxCySg54C&pg=PR19 |year=2006 |publisher=AuthorHouse |isbn=978-1-4259-6658-4 |page=19}}</ref>
+<ref name="Gisslen 2010">{{cite book |author=Gisslen, Wayne |title=Professional Cooking, College Version |url=https://books.google.com/books?id=N5el9CYbEP0C&pg=PA146 |year=2010 |publisher=John Wiley & Sons |isbn=978-0-470-19752-3 |page=146}}</ref>
+<ref name="Yeager 2008">{{cite book |author1=Yeager, Selene |author2=Editors of Prevention |title=The Doctors Book of Food Remedies: The Latest Findings on the Power of Food to Treat and Prevent Health Problems – From Aging and Diabetes to Ulcers and Yeast Infections |url=https://books.google.com/books?id=LCOJp0NEDisC&pg=PA366 |year=2008|publisher=Rodale|isbn=978-1-60529-506-0|page=366}}</ref>
+<ref name="Brown 2012">{{cite book |author=Brown, Ellen |title=The Complete Idiot's Guide to Smoothies |url=https://books.google.com/books?id=0aLqKVlGZTEC&pg=PA21 |year=2012 |publisher=DK Publishing |isbn=978-1-4362-9393-8 |page=21}}</ref>
+<ref name="Burney 2010">{{cite journal |author1=Burney, P. |author2=Summers, C. |author3=Chinn, S. |author4=Hooper, R. |author5=Van Ree, R. |author6=Lidholm, J. |title=Prevalence and distribution of sensitization to foods in the European Community Respiratory Health Survey: A EuroPrevall analysis |journal=Allergy |year=2010 |volume=65 |issue=9 |pages=1182–1188 |doi=10.1111/j.1398-9995.2010.02346.x |pmid=20180791|s2cid=22718444 }}</ref>
+<ref name="Ballmer-Weber 2012">{{cite journal |author1=Ballmer-Weber, B.K. |author2=Skamstrup Hansen, K. |author3=Sastre, J. |author4=Andersson, K. |author5=Bätscher, I. |author6=Ostling, J. |author7=Dahl, L. |author8=Hanschmann, K.M. |author9=Holzhauser, T. |author10=Poulsen, L.K. |author11=Lidholm, J. |author12=Vieths, S. |title=Component-resolved in vitro diagnosis of carrot allergy in three different regions of Europe |journal=Allergy |year=2012 |volume=67 |issue=6 |pages=758–766 |doi=10.1111/j.1398-9995.2012.02827.x |pmid=22486768|s2cid=23864612 }}</ref>
+}}
+== Литература ==
+{{Refbegin|}}
+* {{cite book |last1=Benjamin |first1=L.&nbsp;R. |last2=McGarry |first2=A. |last3=Gray |first3=D. |year=1997 |chapter=The root vegetables: Beet, carrot, parsnip and turnip |title=The Physiology of Vegetable Crops |pages=553–580 |publisher=CAB International |location=Wallingford, UK |isbn=978-0-85199-146-7 }}
+* {{cite book |last1=Bradeen |first1=James M. |last2=Simon |first2=Philipp W. |year=2007 |chapter=Carrot |editor-last=Cole, Chittaranjan|series=Genome Mapping and Molecular Breeding in Plants |title=Vegetables |volume=5 |publisher=Springer |location=New York, NY |pages=162–184 |isbn= 978-3-540-34535-0 }}
+* {{cite book |last1=Rubatsky |first1=V.&nbsp;E. |last2=Quiros |first2=C.&nbsp;F. |last3=Siman |first3=P.&nbsp;W. |title=Carrots and Related Vegetable Umbelliferae |year=1999 |publisher=CABI Publishing |isbn=978-0-85199-129-0 }}
+* {{cite book |last1=Simon |first1=Philipp W. |last2=Freeman |first2=Roger E. |last3=Vieira |first3=Jairo V. |last4=Boiteux |first4=Leonardo S. |last5=Briard |first5=Mathilde |last6=Nothnagel |first6=Thomas |last7=Michalik |first7=Barbara |last8=Kwon |first8=Young-Seok |year=2008 |chapter=Carrot |title=Vegetables II |series=Handbook of Plant Breeding |volume=2 |publisher=Springer |location=New York, NY |pages=327–357 |isbn=978-0-387-74108-6 }}
+* {{cite book |author=Ross, Ivan A. |chapter=''Daucus carota'' L. |title=Medicinal Plants of the World. Chemical Constituents, Traditional and Modern Medicinal Uses |volume=3 |publisher=Springer |year=2005 |isbn=978-1-59259-887-8 |pages=197–221}}
+* {{cite journal |last1=Sharma |first1=Krishnan Datt |last2=Karki |first2=Swati |last3=Thakur |first3=Narayan Singh |last4=Attri |first4=Surekha |year=2012 |title=Chemical composition, functional properties and processing of carrot—a review |journal=Journal of Food Science and Technology|volume=49 |issue=1 |pages=22–32 |doi=10.1007/s13197-011-0310-7}}
+{{refend}}
 == Спољашње везе ==
@@ Ред 34: / Ред 151: @@
 * [http://growingtaste.com/vegetables/carrot.shtml Узгајање шаргарепе у домаћинству]
 * [http://www.snopes.com/food/ingredient/carrots.asp Тврдња да једење шаргарепе побољшава вид није истинита]
-{{Taxonbar}}
+{{Taxonbar|from1=Q81|from2=Q11678009}}
+{{Authority control}}
 [[Категорија:Apiaceae]]

Нормативна контрола
Међународне	FAST
Државне	Француска BnF подаци Немачка Израел Сједињене Државе 2 Јапан Чешка
Остале	Енциклопедија Британика