Orange carrots were later used by the Dutch state to reinforce the burgeoning nation’s national color, said Stolarczyk, which could explain where the rumored connection between William of Orange and the carrot comes from. But it seems the carrot came first and the independent country, second.

For centuries, almost all carrots were yellow, white or purple. But in the 17th century, most of those crunchy vegetables turned orange. In the 17th century, Dutch growers cultivated orange carrots as a tribute to William of Orange – who led the the struggle for Dutch independence – and the color stuck.

It is considered that Carrots were originally purple or white with a thin root, then a mutant occurred which removed the purple pigmentation resulting in a new race of yellow carrots, from which orange carrots were subsequently developed.

purple

Purple carrots will lose their beautiful color if you cook them. So it’s best to enjoy them raw or very lightly sautéed, which makes them a perfect busy weeknight vegetable.

One study found that, compared to orange carrots, purple carrots contain twice the amount of alpha and beta carotene, which the body converts into vitamin A. Purple carrots derive their color from anthocyanin. “Those purple pigments are terrific antioxidants,” says Simon.

Kuroda Carrots

Purple carrots have an intensely sweet flavor that can sometimes be accompanied by a peppery taste. This is more common in purple carrots that hold their color both on the exterior and interior. However, the peppery note is often subtle and isn’t always present.

White carrots are also good for digestion. They have phytochemicals which occur naturally in the plant to help with nutrients in our body and help prevent disease. They are good sources of dietary fibre and good for carotene allergy sufferers.

Color is the best indicator of this. Orange carrots contain the highest level of total carotenoids, especially beta-carotene, which can be converted to vitamin A. Yellow and purple carrots contain good amounts of the carotenoid lutein, intakes of which have been associated with eye and brain health.

Taylor breaks down which nutrients create each hue: Orange: The classic color you probably think of when you think of carrots, orange carrots are higher in beta carotene, an antioxidant pigment (the carotenoid mentioned above). White: These may be devoid of color, but they’re not devoid of nutrition.

If you put the carrots in icy water for about 15 minutes, it will reduce the white appearance, and if you store them in the refrigerator in cold water, the white will go away entirely. They are perfectly safe to eat regardless of whether the white appearance is there or not.

It grows four to nine feet tall with four to six-inch white flowers. This native plant grows three to six foot tall with 6-inch white flowers and purple-streaked stout stems. All parts of this plant are poisonous, especially the roots. The next three dangerous carrots cause photo-dermatitis.

You can not easily wash the slime off baby carrots. Trying to get to the center where the carrot is still possibly fresh. Rinsing the carrots off with water is a good idea before you peel them. Use hot water and a paper towel to wash and scrub the carrots dry.

Slimy carrots: You know carrots to be solid and crunchy, so it’s daunting when they develop a gross slime because of excess condensation and moisture. Don’t eat carrots when they are at this stage since they can make you sick. As long as you wash them or cut off the dark spots, they should be safe to eat.