Carrots have always been one of my favourite vegetables. Maybe because they can be used in so many different dishes and they are sooooooo tasty. We can prepare practically anything from it. Soups, stocks, pancakes, gnocchi, fries, chips, juices, jams, oatmeal, cookies, carrot cake, salads. It is also delicious raw, without any processing. Perfect as a snack for adults and children (even the smallest ones - carrot sticks serving as a teether). Carrots are a rich source of vitamins A, B1, B2, B6, folates, potassium and copper.
Recently, in shops there is availability of non-orange carrots varieties. Is it worth eating such carrots? Yes of course. All types of carrots are good source of vitamins, minerals and fiber. However, the purple ones also include anthocyanins (antioxidants found in purple fruits and vegetables such as red cabbage, blackberries, and grapes). Anthocyanins, as antioxidants, help protect our body against oxidative stress, i.e. they support the natural defense mechanisms of human cells. It is believed that a diet rich in these substances can reduce the risk of civilization diseases. I am going to mention here a study conducted in the Korean population, which involved 923 people with colorectal cancer and 1,846 healthy people. The study classified vegetables and fruits according to color (green, orange / yellow, red / purple and white). High consumption of vegetables was associated with lower incidence of colorectal cancer in both women and men. However, in women, this incidence was less frequent, and in the analysis of the color of consumed fruits and vegetables, has shown that they were eating more of red and purple vegetables. Men more often used orange and white vegetables. (source)
Does a purple carrot taste different? It depends on soil it has grown. However, it definitely has the flavor of regular orange carrots.
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