Colorful Carrots

Carrots aren’t only orange. In fact, purple, red, and yellow carrots are commonly eaten around the world. We have been a little slow in America to take advantage of these inviting, rainbow-colored carrots. It’s not too late to join the fun and cash in on all the different phytonutrients that these various colors offer. Let these beautiful, nutritious vegetables adorn your Thanksgiving table.

All colors of carrots are packed with disease-fighting phytonutrients. Orange carrots are loaded (204% of the daily value recommended per day in 1 medium) with their namesake, beta-carotene, a precursor of vitamin A. The vitamin A in orange carrots is especially important for eye health, and was also recently identified as promoting brain health as well as other benefits. Red and purple carrots are best known for their rich anthocyanin content, touting powerful anti-inflammatory properties to counter chronic disease. Yellow carrots offer an excellent source of the antioxidant lutein, shown to lower the risks of certain cancers. All these carrot varieties provide outstanding antioxidant benefits to fight illnesses such as heart disease and cancer.

Carrots also offer rich amounts of vitamins and minerals such as biotin, vitamin K, potassium, vitamin B6, and vitamin C as well as good amounts of manganese, B vitamins, phosphorus, copper, and vitamin E.  They are also an amazing fiber-dense vegetable, containing 4 grams of fiber for every 50 calories. Plus, the fiber offers a greater feeling of fullness.

The bottom line is that carrots, no matter the color, are a delicious, attractive, and familiar way of taking in important nutrients that we need to improve our health. They are readily available, easy to eat raw, and especially good steamed or roasted. Take November’s Healthy Challenge and enjoy carrots in all their varieties.


Share Your Thoughts

Your email address will not be published. Required fields are marked *


Brain's Fountain of Youth

It turns out that vegetables contain a range of nutrients and bioactive compounds like vitamin E and K, lutein, beta-carotene, and folate that help protect the brain. So not only are vegetables essential to keep us slim and disease free but also to keep our minds and memory sharp! Find out how many leafy greens you need to eat to possibly have thinking skills and memory 11 years younger as you age!

Healthy Challenge: June 2018

Quality Quinoa

Quinoa (pronounced KEEN-wah) is a superfood from the Andes region of South America. Eaten by nursing mothers of the Inca Indians to improve their milk quality, and fed to their warriors to increase stamina, the Incas venerated this crop. While thought of as a grain, it is really the seed of a leafy plant, related to spinach. It's loaded with nutrients and, unlike other grains, contains a complete protein with a quality similar to that of milk. One cup of cooked quinoa contains 8 grams of complete protein, nearly twice the amount of incomplete protein found in other grains.

Healthy Challenge: November 2010

Powerful Papaya

I’m so glad that I’ve given papaya another chance. Not only can I enjoy its delicious taste, but now I can take full advantage of the wonderful health benefits. With 144% of daily value of vitamin C in one cup of papaya, along with a good dose of folate, vitamin A, magnesium, potassium, copper, vitamin E, and choline, papaya can boost our immune system to help us fight sickness.

Healthy Challenge: June 2016