Reference Number: 342
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.