Thursday, October 1, 2009

Carrots are not only orange>>>

Contrary to the popular belief that carrots are only orange, the common root vegetable is available in a wide variety of colors -- from white to red to almost black. The unusually pigmented carrots have flavors that can accommodate many tastes. Flavor and visual variety may entice consumers to purchase and eat more carrots. A rainbow of carrot colors could attract customers to a roadside stand or farmers market booth, increasing traffic. In addition, colorful carrots might provide a nutrition boost for health-conscious consumers. For instance, according to the USDA, yellow carrots contain xanthophylls, a substance that supports vision and lowers lung cancer risks. Red carrots contain lycopene, which helps prevent heart disease and some cancers, including prostate cancer. Purple carrots contain anthocyanins, pigments that act as powerful antioxidants to neutralize harmful free radicals. Anthocyanins also regulate blood clotting, a helpful factor in preventing heart disease. White carrots lack pigment, but may contain other health-promoting phytochemicals.

No comments: