Colored carrots and their properties

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Louise Hay
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wikipedia.org

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It is known that the carrot (Daucus carota) is native to Central Asia, and the oldest genetic traces seem to indicate theAfghanistan as the cradle of its evolution. Here the human being began to collect the seeds and taste the root as well as the leaves.


From Central Asia carrots spread to Nibujon, up to India and Japan, where they tended to hire one red coloring or dark, and towards theWest, where instead they have tended to White and yellow, to then be selected until a stable color is achieved Orange.


 

Colorful varieties of carrots

As mentioned, carrots can occur naturally in many different colors, as well as most of the underground vegetables. Here we present some more well-known varieties of colored carrots.

   > White carrot: generally stocky and less regular in shape. It has a lower sugar content but is rich in mineral salts that give it a more decisive and recognizable flavor, reminiscent of that of the parsnip, to which it resembles. 
  > Orange carrot: the classic sweet carrot, selected to have a pleasant taste for all palates.
  > Purple carrot with purple flesh: despite the sweetness it has a more intense and prolonged flavor than other carrots. 
  > Purple carrot with orange paste: intermediate between purple and orange. It amazes at the table. 
  > Yellow carrot: it has a sweet and delicate aroma at the same time 
  > Red carrot: it has a hot, ferrous flavor, a taste that can be reminiscent of beetroot. 
  > Black carrot: very similar to the purple carrot, it has a strong coloring power.



 

Read also Carrot and parsnip, similar but different >>

 

Characteristics of the carrot plant

It is a medium-sized apiacea, about one meter, with an unmistakable white umbrella-like inflorescence. In fact, its botanical family of belonging is that of umbellifers.

Its seeds they are very small and has been cultivated by man since ancient times with good results due to its possibility of rapid growth, in soil that does not require particular fertilization and for the possibility of harvesting throughout the year if it is possible to use the cultivation in the greenhouse .

 

Properties of colored carrots

Knowing how to interpret the color of the type of carrot we intend to eat is the best tool to get an idea of ​​the substances we are taking and the properties of the vegetables that make up our meal.

La Orange carrot has very high levels of beta carotene, which owes its name to the carrot, and di lutein, essential for the health of the skin and eyes.

Le purple carrots abound of flavonoids, elements known for their antioxidant properties, especially against free radicals.

La yellow carrot has the most high levels of lutein.

Each color therefore brings with it different properties specific and has excellent benefits for the body: the advice is to vary the types of color, such as fruit and vegetables in general.


 

Recipes and use of carrots

The use of carrots it is very usual in the kitchen and the country that sees the raw consumption, alone or in the mixed salads with seasonal vegetables.



It is always recommended to dress with oil of extra virgin olive cold pressed or other good quality vegetable oil in order to better absorb its components and active ingredients. The oil allows through the emulsion a better absorption and transport of the substances present in the carrot.

Carrot can also be eaten cotta however, losing some properties, especially vitamins. It is prepared in the mixture with celery and onion and for bases of sautéed for ragù, sauces and dips from our traditional cuisine.

The cooked carrot can be inserted into the minestrone of mixed vegetables or prepared in the perfect and fillings for savory pies. Its sweet flavor allows it to pair well with vegetables such as onion and the most aromatic herbs, from celery to the most particular spices.

Steam cooking with vegetable oil dressing it always remains a fast and pleasant alternative in its simplicity.


 

A curiosity

Carrots were initially of different colors and lthe oldest is the purple carrot. Only from 1500 there is the spread of the orange carrot that we all know and consume today; it was created in honor of the noble Orange family in Holland and since then its distribution and fame has surpassed all other colored carrots.

 

Discover the characteristics and properties of black carrots

 

To learn more:
> The properties, benefits and contraindications of carrot essential oil

> Carrots: properties, nutritional values ​​and calories

> Carrot of Polignano, Slow Food presidium

 

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