Cultivars. Novelty carrots

Food enthusiasts and researchers have developed other varieties of carrots through traditional breeding methods.

One particular variety lacks the usual orange pigment from carotenes, owing its white colour to a recessive gene for tocopherol (Vitamin E). Derived from Daucus carota L. and patented (US patent #6,437,222) at the University of Wisconsin-Madison, the variety is intended to supplement the dietary intake of Vitamin E.

Potato:

Peruvian Cuisine naturally contains the potato as a primary ingredient in many dishes, as around 3,000 varieties of this tuber are grown there - Mashed potatoes form a major component of several traditional dishes from the British Isles such as shepherd's pie, bubble and squeak, champ and the 'mashit tatties' (Scots language) which accompany haggis - In the United States, potatoes have become one of the most widely consumed crops, and thus have a variety of preparation methods and condiments - Potatoes contain glycoalkaloids, toxic compounds, of which the most prevalent are solanine and chaconine. Cooking at high temperatures (over 170 °C or 340 °F) partly destroys these - Potatoes are generally grown from the eyes of another potato and not from seed.