Heirloom carrots: More colours, more vitamins?
Eating a delicious heirloom carrot right now and the outside is darker than a beet and the inside is a lovely orange. Made me wonder, when they always say to eat a variety of colours, if there are different compounds in the heirloom compared to a normal straight orange? I'm sure it's not going to make a huge difference in my diet but was curious.
Basically, yes. The red compunds in some heirloom carrots are actually lycopenes (like one would find in tomtatoes) and the purples are anthocyanins (like in purple corn, blueberries etc.) The former are good for your heart, the latter are antioxidants. If you have ever heard of salgam (a health drink in parts of the middle east) that is in fact primarily the juice of a kind of black carrot native to Turkey.