The Mighty Carrot
Nutrition Tip
Phytochemicals, the naturally occurring substances in plants thought to help fight disease, are also the pigments that give plants their distinctive color. Here is the low-down on the simple, common, yet mighty powerful carrot.
Colorful Carrots
The white, or parent carrot, contains no pigments and has no health benefit.
The orange carrot contains beta carotene, which the body converts to vitamin A,and is essential for the development of healthy eyes.
The purple carrot contains anthocyanin, the pigment responsible for the blue color of blueberries. It is thought to protect against heart disease and cancer because of its antioxidant features.
The red carrot contains lycopene, the pigment responsible for the red color in tomatoes, watermelon and grapefruit. Also an antioxidant, it is thought to play a role in prostate cancer prevention.
The yellow carrot contains xanthophylls, the yellow pigment found in green, leafy vegetables such as kale, collard greens, romaine lettuce, spinach, broccoli or Brussels sprouts. It is believed to help decrease the risk of age-related macular degeneration.
Do yourself a favor and toss some chopped or shredded carrots into your next batch of soup or even macaroni and cheese!
Dried Carrots
Fresh, dehydrated carrots are great to keep on hand for emergencies, or even a quick nutritional boost to soups, stews, roasts, etc. Anything you would add fresh carrots to. One-half cup dried rehydrates to one full cup. To use dried carrots, you merely add one part dried carrots to two parts water (for a side dish of strictly carrots, you would use 3 parts water for each cup of dry carrots). Simmer to taste. Mother Earth Dried Carrots