Carrots are one of the healthiest vegetables on the planet. They come in various colors and sizes and are widely available all over the world.
Historians believe that carrots have been grown and eaten since the 1500s. Initially, carrots were cultivated in purple, white and yellow varieties. The orange and red varieties came much later.
Whatever be their color, there is enough evidence to prove that carrot is a super food and benefits of eating carrots are enormous. Each variety of this antioxidant rich food, supplies us with surplus amounts of vitamins.
The markets are lined with carrots, from deep red to orange to purplish black, vegetable sellers have them all. Purple carrots (or the Kali Gajar) are found only in some limited parts of North India. These carrots get their characteristic hue because of the extra antioxidant pigments that may benefit diseases like arthritis and many heart diseases.
The red carrots (or the Desi Gajar) and the orange carrots are enjoyed by the entire country. So what is the difference between the two? Is it only the color or there is a significant change in the nutritive profile too?
Red VS Orange Carrots – What’s the Difference?
Bangalore based nutritionist Dr. Anju Sood says, “The orange carrots are of the hybrid variety. They are genetically engineered. While the red ones are the non-hybrid original variety, cultivated in higher numbers in the Asiatic region. Red carrots, as such are more nutritive in value. It has more beta carotene which gives it the scarlet tinge”.