[Sca-cooks] The Purple Carrot Returns and then Some

[Terry Decker]

Different varieties of carrots have different levels of beta-carotene. 
White carrots appear to have the smallest amounts.  Beta-carotene tends to 
have higher concentrations in vegetables with yellow, orange, red and violet 
pigments, but the concentration may not be tied to the color.

In the case of carrots, the darker colors have greater concentrations of 
anthocyanins than the lighter colored carrots.  The colors are more 
dependent on anthocyanins or lack thereof.

I haven't found any nutritional comparisons of different varieties of 
carrots, but I am including a couple of URLs you might find interesting.

Bear

http://www8.utsouthwestern.edu/utsw/cda/dept106663/files/153049.html

http://www.ars.usda.gov/research/projects/projects.htm?ACCN_NO=403702&showpars=true&fy=2002

> So...are the non-orange carrots also full of beta carotene (pardon the 
> possible/probable misspellings on that), or is that just a side-benefit of 
> the color? (I've long been told that dark orange veggies/fruits are higher 
> in this than others, but I don't know the particulars).
> --maire, curious
>