White carrots: description, varieties. Purple carrots: description, varieties

The article presents white carrots: description, benefits, list of varieties. Also described is the Purple carrot, its properties, varieties.

Since ancient times, carrots have been an indispensable ingredient in the preparation of countless dishes. Today, most often on the shelves, and in our refrigerators, we see orange carrots.

However, not everyone knows that the root crop of a completely different color was originally popular. In everyday life, white, yellow, red, sometimes black carrots were used. And only in the 16th century. the vegetable has acquired an ordinary orange hue. And it tasted less bland, with sweeter notes. This contributed to its widespread distribution.

But back to basics, as other species are just as important. After all, it is not difficult to guess that they all differ in their properties, both in taste and in the content of nutrients. Every self-respecting chef is obliged to possess such knowledge!

White carrots: what determines the color of the fruit

White carrots: what determines the color of the fruit

Many are aware that plant pigments are responsible for the color of fruits and vegetables. For example, Lutein stains yellow, Lycopene - bright red. The presence of Betaine will make the fruit burgundy. The varying content of the Anthocyanin pigment gives variations from blue and purple to black.

The "classic" orange color of carrots gives carotene, which is otherwise provitamin A. It is not difficult to guess what useful vitamin this pigment abundantly saturates the root crop, in addition to its beautiful bright color.

In white carrots, there is no pigment on which the color depends. Therefore, it is just white, but not devoid of useful properties. This species is rich in trace elements useful for the human body, and this makes white carrots quite popular.

White carrots: how pigments are useful

White carrots: how pigments are useful

In addition to the visual component, in the form of plant coloring, plant pigments have a number of all kinds of useful functions.
- Have a positive effect on immunity (due to the production of appropriate vitamins).
- Strengthens the cardiovascular system, strengthens blood vessels.
- Helps improve vision
- Protect against ultraviolet radiation
- Suppress various microbes and viruses, acting as antioxidants.
Therefore, the more colorful and variegated the vegetables on your plate, the healthier and tastier your dish is.

White carrot varieties

White carrots as such can be characterized as a separate species, they are subdivided into many varieties. When choosing one, one should take into account the yield of the variety, the shelf life of the crop, the characteristics of cultivation and, of course, the shape of the root crop. Also, all varieties are strictly divided into two types - feed and table carrots.

Fodder carrots are distinguished by large fruits (up to half a meter). Of the fodder varieties, the most famous are:
- White Weibull
- Giant
- White green-headed
- Championship
- Berlin giant

Table varieties are distinguished by their smooth surface, dense structure and fleshy pulp. The best representatives:
- Belgian white

- LUNAR WHITE

- WHITE SATIN F1

White carrots: flavoring features

The variety of varieties means that each one tastes different.In fact, the differences are insignificant, the main symptom is the presence of a bitter aftertaste. This is possessed only by forage varieties, which is why they got this name. This species is grown exclusively for feed for domestic animals and cattle.

Table varieties are crispy, juicy, sweetish in taste. They have a pleasant aroma due to the presence of a small amount of essential oils. Needless to say, these varieties are tasty both raw and processed by temperature. The most attractive, due to the complete absence of bitterness, which is found in forage, is White Satin.

White carrot photo, description of useful qualities

Carrots have always been considered a healthy vegetable. The varieties of white carrots, due to the absence of coloring pigment, contain a huge variety of trace elements and vitamins. It contains niacin, retinol and geranol, which have an antibacterial effect. Elements such as vanadium, aluminum, boron, fluorine, iron, cobalt, zinc are present.
Let's not forget to mention that carrots are very low in calories and do not cause side effects even when overeating. This is one of the disadvantages of orange varieties - an excess of carotene can cause allergic reactions and yellowing of the skin. Due to the lack of carotene, white carrots are not dangerous.

Healing properties

Since ancient times, people have learned to use white carrots not only as food, but also to use the medicinal properties that this root vegetable is so rich in.
The most useful juice is carrot. It neutralizes cholesterol, promotes weight loss. Freshly squeezed juice is used for intestinal diseases, normalization of metabolism in the body. It is also rich in vitamins and cures vitamin deficiency.
Carrot broth can be used as a diuretic. Many people use this broth as a pain reliever.
The seeds and roots can also help get rid of kidney stones and kidney problems. Seeds are also used in cosmetology - they are saturated with essential oils.

Purple carrots: properties

Several centuries ago, purple carrots appeared in Britain. It owes its color to alpha and beta carotene, as well as anthocyanin. In the body, these pigments are converted into vitamin A, which is known to have a very beneficial effect on human skin and eyes.

The benefits of anthocyanin are also that it strengthens blood vessels and prevents heart disease. Phytoncid, also contained in purple carrots, fights germs and other diseases. Therefore, the use of this vegetable is an excellent prevention against colds.
Perhaps the only drawback of purple carrots is that, after peeling, they are able to color everything that touches them. But this also makes it attractive for chefs with imagination, allowing you to bring new bright shades to the dish.

Purple carrots: varieties

The most common variety of purple carrots is the Dragon variety. This is an early maturing plant with cone-shaped fruits up to 16 cm long. This variety is considered frost-resistant and is ideal for long-term storage.

The varieties are no less popular:

"Cosmic"

"Purple Elixir"

Variety Purple Elixir is notable for its reddish core. These are sweeter varieties that will appeal to children.

Purple carrots are generally sweeter to the taste of their other relatives. It is ideal for freshly squeezed juice, and even for making jam.

The use of carrots in cooking

There are countless different ways to prepare carrot dishes. It is used as an independent ingredient and goes well with other vegetables. It will not be difficult to find recipes for cooking carrots, or come up with a little imagination yourself. Let's list the most popular ways to use this vegetable in cooking.

1. Grilled vegetables.Grilling carrots in combination with other vegetables (potatoes, peppers, broccoli) will help preserve all the benefits. A quick heat treatment will preserve all the beneficial properties and make the taste of vegetables more pronounced.

2. Broth. Correctly cooked, the broth, although it will lose some of its vitamin composition from high temperatures, will retain most of the necessary useful microelements. If you have patience and cook the broth at medium temperatures, then this will completely concentrate the content of nutrients. You can also use varieties of different colors, which will not only add attractiveness to the dish, but also increase its properties.

3. Juice. The most beneficial way, in which nutrients are not lost, due to the lack of heat treatment. It is recommended to squeeze the ripe and fleshy fruits, preferably together with a thoroughly washed peel. This juice is very good for digestion.

4. Puree. Making semi-liquid puree from carrots (and other healthy vegetables) is a great option for young children. It is worth noting that by also showing imagination and combining multi-colored varieties, you will get not only a healthy, but also aesthetically beautiful lunch.

5. Dessert. By far the best choice for sweet dishes is purple carrots. The pronounced sweet taste contributes not only to the use of this variety for desserts, but even for making carrot jam.

6. Drying. Carrots are ideal for long-term dry storage. Moreover, everything is very simple and quick - you need to thoroughly rinse the roots, chop finely and put on a baking sheet. Leave for several days at room temperature in a room with low humidity and can be poured into a jar so that you can use blanks full of vitamins even in winter.

7. Pickling. Here everything is by analogy with cucumbers. It is even better to marinate them together - firstly, your workpiece will look more impressive. Secondly, crispy vegetables complement each other perfectly on the plate.

8. Decor. Decorate your meal with long, multi-colored carrot straws, or springs and rosebuds. All you need for this is a special carving knife and a little skill with imagination. And even if it doesn't work the first time, you can always usefully eat the failed take.

Don't be afraid to experiment. Then an ordinary meal will become a real solemn table. Add beef stew to the fried carrots, as they like to cook in Pan-Asian countries. Cook with mushrooms and bacon, not forgetting to season with a large spoonful of sour cream, which perfectly emphasizes the taste of the carrots. And do not regret adding it to the cauldron while preparing real pilaf!

White carrot, variety White Satin