There are probably as many carrot types as there are letters of the
alphabet!...Yet, most of us are only familiar with one. The larger
supermarkets are starting to introduce the public to the other types that
are available. Hopefully, you might become familiar with some others
here, so that if you see them in the market, you will be able to select
them with confidence.
Studies have been carried out differing properties of different colored carrots.
Orange Carrot
Orange Carrots contain beta carotene, with some alpha-carotene, both of
which are orange pigments. High in Vitamin A essential for well-being,
healthy eyes. These carrots originate from Europe and the Middle East.
Yellow Carrot
Yellow carrots contain xanthophylls and lutene, pigments similar to beta
carotene, which help develop healthy eyes aid in the fight against macular
degeneration and may prevent lung and other cancers and reduce the risk
of astherosclerosis (hardening of the arteries). These came from the
Middle East.
Red Carrot
Red carrots are tinted by lycopene, (another form of carotene) a pigment
also found in tomatoes and watermelon; lycopene is associated with the
reduced risk of macular degeneration, serum lipid oxidation, helps
prevent heart disease and a wide variety of cancers including prostate
cancer. Originally from India and China.
white Carrot
White carrots lack pigment, but may contain other health-promoting
substances called phytochemicals, natural bioactive compounds found in
plant foods that work with nutrients and dietary fibre to protect against
disease. One might say these are the least healthy of carrots. They
originate from Afghanistan, Iran, Pakistan.
Purple Carrot
These originate from Turkey, and the Middle and Far East. The Purple
Haze variety have a more purple/red and white centre.Purple carrots (usually orange inside) have even more beta carotene than their orange
cousins, and get their pigment from an entirely different class, the
anthocyanins, these pigments act as powerful antioxidants, grabbing and
holding on to harmful free radicals in the body. Anthocyanins also help
prevent heart disease by slowing blood clotting and are good anti
inflammatory agents.
Black Carrot
Black Carrots contain anthocyanins, part of the flavonoid family with
antioxidant properties. Flavonoids are currently under investigation as
anticancer compounds, as free radical scavengers in living systems, as
well as inhibitors of LDL (the bad) cholesterol and the black carrot
anthocyanins are especially active.
The Black variety has anti-bacterial and anti-fungicidal properties and oil
made from its seed can help control scalp itchiness and provides essential
nutrients for hair growth. The ancient black carrot has been making a
comeback, not so much for culinary purposes but as a source of natural
food colorants. These originate from Turkey, and the Middle and Far East.
Maroon Carrots
Melissa’s Maroon Carrots are rich in flavor and their smooth skin is edible.
This carrot variety is a deep wine color on the exterior and a brilliant,
vibrant orange on the interior. Melissa’s Maroon Carrots are sweeter, yet
have a little more crunch. Use Melissa’s Maroon Carrots in any dish you
use other carrot varieties in. These carrots add variety and color to many
dishes such as salads,
Green Carrot
