Carrots do not have to be orange. As a matter of fact, the orange carrot is a relative newcomer on the scene. Carrots were originally either purple or white. Selection and hybridization in the 16th century brought us the vitamin-packed orange carrot we know today. But carrots are now in the process of becoming more colourful once again. Today, in both markets and seed catalogues, you can find not only orange carrots, but red, yellow, white and purple varieties. With new research that points out the value of the micronutrients in various vegetable pigments, it is undoubtedly good to eat a variety of colours of carrots.
The cultivated carrot is believed to originate from Afghanistan before the 900s, as this area is described as the primary centre of greatest carrot diversity (Mackevic 1929), Turkey being proposed as a secondary centre of origin (Banga 1963). The first cultivated carrots exhibited purple or yellow roots. Carrot cultivation spread to Spain in the 1100s via the Middle East and North Africa. In Europe, genetic improvement led to a wide variety of cultivars. White and orange-coloured carrots were first described in Western Europe in the early 1600s (Banga 1963). Concomitantly, the Asiatic carrot was developed from the Afghan type and a red type appeared in China and India around the 1700s (Laufer 1919; Shinohara 1984)
Serving size: 100 grams
Protein: 1 gram
Fat: 0.25 grams
Carbohydrate: 9.6 grams
Dietary Fiber : 2.8 grams
Coloured carrots can be eaten raw or cooked. Raw cloured carrots are eaten as a snack, or an appetizer, and are sliced, chopped, or grated to add to salads. They can be cooked using many different methods, such as boiling, steaming, sauteing, roasting or grilling. When cooked, coloured carrots are eaten as a side dish on their own or cooked with other vegetables. They are also often added to other dishes, such as stir fries, casseroles, quiches, omelets, soups, and stews. The sweet flavor of colored carrots also makes them a popular ingredient in baking cakes, muffins, breads, and cookies.