Varieties of white carrots and their beneficial properties for the human body

Carrots come in orange, red, yellow and almost black. It can even be white. In this article you will learn what white carrots are, what they consist of, why they lost their color, whether they are good for humans and whether there are contraindications to their use.

What are white carrots

White carrots? White color means it lacks plant pigments. Mutation? A mistake made by agricultural technicians? Can this vegetable be eaten? Similar questions arise for everyone who sees such a root vegetable for the first time.

Did you know that carrots originally had a completely different color than we are used to seeing? Initially, it was white, bitter and suitable only for animal feed. Then yellow, red and even purple varieties appeared. It was only in the 17th century that Dutch breeders obtained not only the orange color, but also the familiar taste of the root vegetable. The orange variety became the most popular in the world and remains so to this day.

Reference. Carrots are considered the only vegetable in the world whose properties and taste are not only not lost during heat treatment, but are also improved.

Why is she white

Milky-colored carrots are an independent crop that has its own varieties and characteristics. If you sowed orange carrots in the garden, but they grew colorless, then this is most likely low-quality seed or growing errors. Such a vegetable is bitter, clumsy in appearance and has a color that is not even white, but unpleasantly gray. We can say that such a root crop has gone wild again without proper care, and it is better to get rid of it.

Another thing is varietal white carrots. Plant pigments contained in vegetables give them different colors. Carotene gives orange color, lutein gives yellow, anthocyanin gives red, purple and even black, depending on the amount of substance. But white carrots have no pigment.

Origin and development

Breeders developed modern varieties of white vegetables several decades ago. The basis for them was the oriental varieties of yellow carrots. This was done by replacing beta-carotene with an element that produces vitamin E.

The result of the work was white carrots, a distant relative of the wild plant, that is, it turns out that the breeders returned to where they started. But unlike its wild relative, modern bleached carrots are not bitter at all and have a rich composition of vitamins and microelements. This species is suitable for temperate climates, so it grows well in our country.

What is the difference between white and orange carrots?

Apart from color, the white vegetable is not much different in appearance from the orange one. Except that the tops of some varieties look more like parsley. White carrots are divided into fodder varieties and table varieties; they have a cylindrical, elongated rhizome up to 17 cm long.

But there are much more differences in quality and beneficial properties. Uncolored carrots have a more delicate, thin skin and slightly lower calorie content than orange varieties. The colorless root vegetable comes to the rescue of allergy sufferers—those whose bodies cannot tolerate brightly colored vegetables.

Is it possible to eat it

If the milky carrots in your garden are not varietal, but acquired their color due to agricultural errors, it is better not to eat them. Varietal snow-white vegetables not only can, but also should be used in cooking for preparing a variety of dishes. It is recommended and raw, and after heat treatment, it is also suitable for canning.

What are the taste differences?

The absence of plant pigmentation, which gives vegetables sourness and pungency, gives white carrots a sweet, juicy taste. And the essential oils contained in the root vegetable give a pleasant aroma that increases appetite.

Important! A hot drink is prepared from the tops of the root crop, which is as invigorating as coffee. But it is recommended to use it with caution, the concentrated mixture increases the heart rate.

Chemical composition, trace elements and vitamins of white carrots

The main difference between the chemical composition of white carrots and their colored counterparts is the absence of pigment dyes such as anthocyanin, beta-carotene, and lutein.

The colorless root vegetable contains:

• copper;
• iron;
• zinc;
• lithium;
• boron;
• selenium;
• potassium;
• phosphorus;
• chlorine;
• sodium;
• magnesium;
• calcium;
• iodine;
• sulfur;
• chromium;
• fluorine;
• vanadium;
• manganese;
• aluminum;
• nickel;
• cobalt;
• molybdenum;
• pectin;
• bioflavonoids;
• amino acids.

And that's not all: it contains B vitamins, ascorbic acid, vitamins H, K and E, essential oils and coarse, healthy fiber.

Calories and glycemic index

The energy value of white vegetables is 32 kcal per 100 g of product. At the same time, the glycemic index ranges from 34 to 86 units. Fresh carrots have the lowest index; heat treatment and further storage significantly increase this figure.

The main advantages and disadvantages of white carrots

Varietal white carrots have a number of advantages that significantly outweigh their disadvantages.

Advantages:

• suitable for dietary nutrition, as it has low calorie content;
• Thanks to vitamins and microelements, this vegetable has a beneficial effect on the body;
• has excellent taste;
• unpretentious in cultivation and care;
• Ideal for people suffering from food allergies.

Flaws:

• lack of beta-carotene, and therefore vitamin A;
• there are a number of contraindications.

The vegetable is contraindicated if a person has allergic reaction to pectin and B vitamins, as well as pathologies of the thyroid gland. May cause diarrhea or have a strong diuretic effect. But for this, you need to eat more than a kilogram of vegetables, so all the symptoms described above are rather an exception to the rule and appear extremely rarely.

How it is used

White carrots are used in the same way as colored ones. Primarily in cooking. Added to salads, soups, casseroles, stews, used as a filling for pies and buns, as a side dish for meat and fish dishes. Used as an ingredient in folk medicine and cosmetology.

Root vegetable decoctions help cure colds, runny nose, stomach and liver ailments. Carrot pulp masks are suitable for any skin type, eliminate fine wrinkles, relieve pigmentation, inflammation, acne and peeling.

What are the benefits for the human body?

A plant that contains so many vitamins and nutrients cannot but be beneficial.

Beneficial features

The properties of colorless carrots are impressive in scope:

• the vegetable prevents the development of malignant tumors;
• helps improve the functioning of the gastrointestinal tract;
• removes cholesterol and toxins from the body;
• strengthens the immune system;
• helps normalize glucose levels;
• improves vision;
• accelerates metabolic processes in the body;
• enhances blood clotting;
• reduces the risk of strokes, heart attacks and atherosclerosis;
• has choleretic and diuretic effects;
• heals small wounds and cuts;
• prevents diseases of the nervous system;
• prevents kidney diseases, nephritis;
• eliminates the consequences of long-term antibiotic treatment;
• used as a dewormer.

Varieties of white carrots

Let's name a few of the most popular varieties:

1. White Belgian. Late variety, ripens in 90 days. The length of the root crop is from 20 to 25 cm, yellow-white in color, and has a green stripe near the tops. Does not tolerate low temperatures well and requires fertilizers when grown. The taste becomes richer after heat treatment.
2. Lunar white. The harvest is harvested 60 days after germination. The vegetable has a thin, delicate skin, juicy, sweet pulp, and tastes like a mango fruit. Has an elongated shape, grows up up to 30 cm. Good shelf life, up to 12 months. It is demanding on watering and soil, it requires black soil and a stable temperature of at least 16°C. Suitable for regions with cold climates.
3. White satin. One of the most popular varieties of white carrots. A snow-white vegetable, smooth, crispy and juicy, up to 30 cm long and weighing about 100 g. Cylindrical in shape. The fruits ripen in 70 days. Prefers loose soil, is light-loving, and picky about watering. The soil should be medium-loose. The leader among white varieties in terms of taste.

Features of the use of white carrots

The main feature of the use of colorless vegetables is its unique ability to help people with allergies to plant pigments. White carrots are also great for baby food, since colored fruits and vegetables are not recommended for babies under one year old.

The absence of pigments allows the vegetable to be useful where other plants can be harmful. For example, face masks made from orange carrots are not suitable for white-faced people; carotene turns the skin orange. And all cosmetic procedures using white carrots leave the skin clean and matte.

Conclusion

Being an “albino” is not always a bad thing. Varietal white carrots are a clear confirmation of this. She is in no way inferior to her bright brothers, and in some ways surpasses them. If you have never tried this vegetable, now is the time to do so. You will appreciate the excellent taste of the root crop and will definitely want to grow it on your site.