Red, purple, black, yellow and white are not only natural carrot colours obtained through artificial selection over the course of hundreds of years, but also indicators of nutritional diversity and sources of varied health benefits.
Purple-black carrots are richest in antioxidants and, from this point of view, the healthiest of all colours.
Yellow carrots are an eastern carrot variety, and are often sweeter than the orange varieties. They are a light yellow all the way through. They have a firm, crunchy texture and have been described as tasting earthy, with notes of celery and parsley.
White carrots are pigment-free and they contain phytochemicals that work with nutrients and dietary fibre to protect against diseases like colon cancer. The phytochemicals in white carrots can also help reduce the risk of stroke. White carrots are good for carotene allergy sufferers.
eto na po meaning niyan! Hahahah... sinearch ko lang.. pahanap kana niyan besheee sana makatulong sayo yan white carrot...
