The Sourdough School

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Learn to bake, eat, and share the healthiest bread in the world. Discover how to bake as Lifestyle Medicine from the walled gardens of Dr Vanessa Kimbell’s beautiful Victorian home in rural Northamptonshire in the UK, where we train healthcare professionals, teach bakers, and support individuals to bake personalised bread using nutrigenetics and gut health assessments.

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342 - ‘Comparison of Volatiles, Phenolics, Sugars, Antioxidant Vitamins, and Sensory Quality of Different Colored Carrot Varieties’. Journal of Agricultural and Food Chemistry. 49(3):1410-6

Reference Number: 342

Year: 2001

Authors: Alasalvar C. et al

Link: Link to original paper

Nutrition: Antioxidants | Polyphenols | Vitamins

Inclusions: Carrot

Summary

Four different colored carrots, orange, purple with orange core, yellow, and white, were examined for their content of phenolics, antioxidant vitamins, and sugars as well as their volatiles and sensory responses. A total of 35 volatiles were identified in all carrots, 27 positively. White carrot contained the highest content of volatiles, followed by orange, purple, and yellow. In total, 11, 16, 10, and 9 phenolic compounds were determined for the first time in orange, purple, yellow, and white carrots, respectively. Of these, chlorogenic acid was the most predominant phenolic compound in all carrot varieties. Differences (p < 0.05) in relative sweetness, the contents of vitamin C and alpha- and beta-carotenes, and certain flavor characteristics were observed among the colored carrot varieties examined. Purple carrots contained 2.2 and 2.3 times more alpha- and beta-carotenes (trace in yellow; not detected in white) than orange carrots, respectively. Purple carrot may be used in place of other carrot varieties to take advantage of its nutraceutical components.

 

What does this mean for a Baker?

This is a very interesting study which looks at the nutritional content of four different varieties of carrot. Purple carrots with an orange core were found to contain the highest amounts of carotenes than the other varieties of carrot used in this study. Carotenes are antioxidant compounds and are converted to vitamin A within the body. Why not try swapping out the carrot variety that you use in your cooking and baking to try and use more of the purple type? Try making this Kohlrabi and Lentil Soup using purple carrots to help increase your vitamin A levels.

Take a look at our courses at The Sourdough School

All reasonable care is taken when advising about health aspects of bread, but the information that we share is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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