Purple... carrots?

A fantastic find at the supermarket – purple carrots! No, its not something from Alice in Wonderland, all carrots used to be purple until the 17th century when Dutch growers took mutant strains of purple, yellow and white carrots and created the modern day orange carrot. No idea what made them wake up and decide to play with carrot colours, history is a bit fuzzy. 

So whats the difference? Orange carrots are rich in beta-carotene (vitamin A), vitamin C, B vitamins, calcium, magnesium, phosphorus, potassium and antioxidants including lutein, which is good for eye health. Carrots are excellent for healthy skin and hair, regulates intestinal activity, provides energy and is an excellent anti-inflammatory food.

Purple carrots have all these good features, plus anthocyanins – a potent antioxidant which gives vegetables their reddish/purple/bluey colour. But more importantly, they capture harmful free radicals in the body, slow blood clotting and act as an anti-inflammatory agent. Recent studies have shown that these benefits as well as other antimicrobial and anti-carcinogenic activities can help and prevent cancer, heart disease, stroke and diabetes.

And how do they taste? Just like orange carrots! You can eat them just the same as normal carrots too – raw, steam, grate, juice, stir-fry. Add a new colour to your meal and give purple carrots a go! –Laura x