What Are Carrots?
Carrots are popular root vegetables first grown in Afghanistan around 900 AD. Carrot is popularly known to be orange in color but actually some carrots come in other colors like purple, yellow, red, and white. The original colors of carrots were normally purple or yellow in color. The Orange carrots were developed in Central Europe around the 15th or 16th century.
Each color of the carrot you eat will actually have a slight difference. The taste too depends on the size of the carrot and where the carrot was grown.
Carrots are a great source of important vitamins and minerals. Many people enjoy eating carrots raw as a snack or in salads, and cooked for soups and other foods, meanwhile some people use carrot to bake.
The most commonly eaten part is the root, though the stem and leaves are also edible and used in some parts of the world as a herb or salad leaf.
Types of carrots;
Nantes carrots are small to medium in size, averaging 15-20 centimeters in length and 2-5 centimeters in diameter, and are cylindrical in shape. Nantes carrots are an excellent source of vitamin A, which can help prevent vision loss and repair elements within the skin, vitamin C to protect the body from sickness, and fiber to assist with digestion. The roots also contain some vitamin K, magnesium, calcium, folate, and potassium. These types of carrots have a subtle sweetness in taste and a smooth crunch too.
Imperator carrots are long, straight, tapered carrots that measure about 8 to 11 inches at full maturity. They have a deep orange color and thin skin that is easy to peel. With their sweet flavor, Imperator carrots are usually eaten raw or added to salads.
Chantenay carrots are small in size, averaging 10-12 centimeters in length and 5-6 centimeters in diameter, and have a thick, stout, and conical shape. Chantenay carrots are available in the summer through winter and are a good source of, vitamin A, which can help prevent vision loss, vitamin C to protect the body from sickness, and fiber to assist with digestion.
Danvers carrots are medium sized carrots, often called “half size. Danvers carrots are broad shaped with a good taste, these carrots grow best in a well- drain soil when the weather cools down a bit.
Purple carrots high a concentration of anthocyanins a flavonoid pigment that give many blue, purple, and black vegetables and berries their intense hues and strong health-boosting. Purple carrots have a strong Anti-Inflammatory Property and Eye Health Protecting property’s. They help in lowering cholesterol and prevent heart strokes also they are rich in Vitamin A, B, C and Vitamin E.
Red carrots are not really different from orange carrots when it comes to taste. The red color comes from lycopene, the heralded antioxidant in tomatoes. Lycopene is beneficial to your health and helps prevent cancer, contains antioxidants, keeps your eyes in good health, alleviates neuropathic pain, and is good for your brain.
Yellow carrots are Nantes type varieties, having both round shoulders and a blunt non-tapered tip. They have a firm and crunchy texture and an earthy sweet flavor with notes of celery and parsley. They are sweeter than the orange carrots.
White carrots lack pigmentation resulting to the presence of the white color, they tend to have a smoother flavor than orange carrots. They contain health-promoting substances, called phytochemicals, a natural bioactive compound found in plant foods. That works with nutrients and dietary fiber to protect against disease.
Other types of carrots include; .
- Zino Carrot: They have great taste and flavor. These carrots are generally very long.
- Topweight Carrot: They are conical and taper to a blunt end.
- Suko Carrot: It is a Japanese variety, and its roots are small finger sized.