Orange carrots are rich in beta-carotene, which the body converts into vitamin A. This nutrient is crucial for maintaining healthy vision, skin, and immune function. Red carrots, on the other hand, contain lycopene, which is also an antioxidant with potential health benefits.
Carrots often rank low on the glycemic index (GI), which is a measure of how quickly foods raise blood sugar after a meal.
Pectin is the main form of soluble fiber in carrots (8).
However, this conversion process may vary by individual. Eating fat with carrots can help you absorb more of the beta carotene (19).
Carrots are a good source of several vitamins and minerals, especially biotin, potassium, and vitamins A (from beta carotene), K1 (phylloquinone), and B6.
These are substances with powerful antioxidant activity that have been linked to improved immune function and reduced risk of many illnesses, including heart disease, various degenerative ailments, and certain types of cancer (1).
Steam: Forget boiling: steam carrots for maximum flavour and nutrition. Add 2-inches water to the steamer pot bottom and bring to a boil. Cut carrots into 1/4-inch coins; place in the steamer basket/top and steam 5 minutes.Pan Sauté: Melt a tablespoon butter (or use olive oil) in a flat bottomed pan. Add wedges of carrots and cook 5 minutes turning carrots to coat. Sprinkle a little sugar, honey or maple syrup. Add chopped thyme leaves, 1/2 cup water; cover and cook until carrots are just tender, Remove lid and continue cooking until any liquid is evaporated and carrots are glazed.
Serving Suggestions Carrots pair well in dishes with: – root vegetables such as turnips, beets and radishes, parsnips, potatoes, onions, shallots and mushrooms – maple syrup, honey – butter and cream – cheese, especially cheddar, parmesan and pecorino – cinnamon, ginger, curry, parsley, thyme and rosemary – apple cider and other vinegarsBest Kitchen Tool for Raw Carrots: a julienne peeler to give long thin matchstick pieces with little effort! Use julienne carrot strips as a topping for salads (green, pasta, rice and quinoa), in coleslaw, Thai-style vegetable rolls.
Oven Roast: Enhance the sweetness with oven roasting. Toss wedges of carrots and onions with olive oil, sprinkle with fresh rosemary, salt and pepper. Place on a foil-lined baking tray and roast at 375F until tender (45 to 60 minutes), turning on the pan mid-way through. If carrots start to look dry but are still not tender, cover with foil. Finish with a drizzle of good quality balsamic vinegar. And dont forget that carrots can play a delicious role in baked goods including that North America specialty: Carrot Cake topped with cream cheese icing. We also invite you to download this amazing recipe for Vegan Carrot Apple Muffins >> – courtesy of Nature’s Corner >>, a wonderful little bakery and café in the small village of Ridgeville in Niagara.
Storing: Store carrots in plastic bags in the refrigerator crisper; use within three weeks. To store longer, keep carrots in a cool place such as a root cellar. Remove the leafy green tops on bunch carrots before storing – the greens take moisture and vitamins out of the carrot, causing them to wilt and toughen. Store away from apples, pears, potatoes and other fruits and vegetables that produce ethylene gas which can cause carrots to become bitter.
Winter. Trying to eat local can be a bit of a challenge as Ontario greenhouse and storage fruits and vegetables become harder to find (look for the Foodland logo and check package and labels in-store as you might be surprised by the origin). But one vegetable that can really shine in recipes at this time of the year is carrots whether the more typical orange or coloured ‘heirloom’ varieties. What’s not to like about carrots. They’re perfect for adding a slightly sweet note to savoury dishes while providing a great combination of vitamins and minerals. Native to Afghanistan and known as Queen Annes Lace in a wild state, cultivated Ontario carrots are mainly grown in the Bradford area north of Toronto. While we eat the carrot taproot (the main part which is grown underground), in ancient times carrot seeds and leaves were highly valued for their medicinal value. The Romans believed carrots and their seeds were aphrodisiacs. Did you know carrots have been eaten raw only in the last 50 or so years!Colour Options: In addition to orange, carrots can also be purple, red, white and yellow. Until the late 16th century when Dutch growers developed the sweet, plump orange carrot, almost all cultivated carrots were a deep, black purple. Today carrots come in a rainbow of colours: purple, red, white, yellow and orange. Multi-coloured carrots may still be a rarity in grocery stores but check out your neighbourhood farmer’s market this summer.
Why are purple carrots better than orange ones? Dominique Ludwig Nutrition
FAQ
What color carrot is the healthiest?
Are orange carrots healthy?
Which type of carrot is more nutritious?
Are white carrots healthier than orange carrots?
Are orange carrots good for You?
Orange carrots have been cultivated for so long. They have been around since the time of the Roman Empire, and they were first cultivated in Afghanistan. Orange carrots have a sweeter taste than other carrot varieties and are good for you! They contain beta-carotene, which is an antioxidant that helps to fight off cancer and heart disease.
Are oranges good for health?
Oranges are a good source of vitamin C, which may help reduce oxidative damage at the cellular level due to its effects in inhibiting free radicals. Big amounts of oranges have high content in sugar. Orange juices are not the best option to eat oranges. It is recommended to eat the whole fruit.
Are red carrots healthier than orange?
Both orange and red carrots contain a high concentration of beta-carotene. They also both contain anthocyanin, which is an antioxidant that can prevent inflammation and help fight cancer. Both are sweet with more sugar than white carrots, but they’re also nutritious.
Are orange carrots bad for You?
Taken in excess, as in supplements, preformed vitamin A can become toxic. The other form, provitamin A, is derived from plant-based chemicals called, conveniently enough, carotenoids. Not all carotenoids can be converted to vitamin A, but orange carrots are full of some that do, such as alpha and beta carotene.