Scientific Name: Daucus carota
Common Names:
– Red Carrot
– Atomic Red Carrot
– Little Finger Red Carrot
Origin:
Native to Europe and Asia.
Physical Characteristics:
– Long, thin, and tapering root
– Deep red or reddish-purple in color with a smooth, glossy exterior
– Can grow up to 20 cm (8 inches) in length and 2.5 cm (1 inch) in diameter
Culinary Uses:
– Used raw, cooked, or pickled
– Adds sweetness, crunch, and flavor to various dishes
– Popular ingredient in many cuisines, including European, Asian, and Middle Eastern
Health Benefits:
– Rich in vitamins A and K, and minerals like potassium and fiber
– Has antioxidant, anti-inflammatory, and anti-cancer properties
– May help boost immunity, reduce risk of chronic diseases, and support healthy vision
Types of Red Carrots:
– Atomic Red Carrot
– Little Finger Red Carrot
– Danver Red Carrot
– Nantes Red Carrot
Interesting Facts:
– Red carrots contain more lycopene, an antioxidant, than orange carrots.
– Red carrots are higher in anthocyanins, powerful antioxidants, than orange carrots.
– Red carrots have a sweeter and less bitter taste than orange carrots.
