Are Purple Carrots Natures Ancient Superfood?
May 25th 2011 06:31
There are references in ancient Persian, Egyptian and Greek writings referring to the plant, though it is unclear when and where they were first cultivated. The leaves and seeds of wild carrots, relatives of dill, fennel and cumin, were primarily used for medicinal purposes.
Over the centuries, these wild carrots were genetically modified by mutations, naturally occurring hybrids and selective breeding, to produce a thicker, sweeter taproot. It was scholars of the Roman Empire that gave them the Latin name carota.
It was believed carrots were introduced to Europe by the Moors via North Africa, and that the Dutch developed the orange carrot but new evidence disputes this theory and indicates orange carrots may have originated in Turkey.
The orange carrot ( Duacus carota subspecies sativus) owes its pigment to high concentrations of Beta carotene. Over consumption can lead to the benign condition Carotenosis, in which the subjects skin turns orange.
Purple carrots have high levels of anthocyanins, the antioxidant that creates the purple-red pigment in blueberries and raspberries. Anthocyanins are a powerful anti-oxidant, and purple carrots are being touted as the new superfood.
A 60 tonne trial batch was recently grown in Tasmania, and was well received in Tasmanian markets. Supermarkets on the Australian mainland are now trialling the purple carrots.
The smell, taste and texture are exactly like an orange carrot, however the purple dye discolours other food the same way as beetroot does. Purple carrots should be cooked separately.
| 27 |
| Vote |
Add To: 
subscribe to this blog