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Multi-Colored Carrot Varieties Are Rich Sources Of Healthful Nutrients

February 16, 2010: 10:45 AM EST
Purple, red and other varieties of carrots provide nutritional benefits equivalent to the more familiar orange variety, new U.S. research has found. The phytochemical and fiber content are the main reasons that carrots are considered a “good for you” functional food. All varieties of carrots, for example, contain color-producing carotenoids, but each color variety offers a different beneficial nutrient. Red carrots contain the antioxidant lycopene, yellow carrots contain lutein, dark orange carrots have more concentrated beta carotene. “Understanding the bioavailability of carrot nutrients will help researchers determine how to best help a population in need,” researchers said.
Sara A. Arscott and Sherry A. Tanumihardjo, "Carrots of Many Colors Provide Basic Nutrition and Bioavailable Phytochemicals Acting as a Functional Food", Comprehensive Reviews in Food Science and Food Safety, February 16, 2010, © Institute of Food Technologists
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