Facts about Carrots
Carrots were known to the ancient Greeks and Romans, they were not introduced to Europe until the Middle Ages. The orange-colored taproot of the carrot contains a high concentration of beta-carotene. Beta-carotene is a substance that is converted to vitamin A in the human body. A 1/2 cup serving of cooked carrots contains four times the recommended daily intake of vitamin A in the form of protective beta-carotene. Mel Blanc, the voice of Bugs Bunny, hated carrots alot. Today there are new red and purple carrot varieties available that contain anthocyanin pigments. Carrots were first cultivated in Afghanistan and possibly northern Iran and Pakistan. Queen Anne's Lace is wild carrot which interpollinates readily with carrot and occurs in disturbed ecological areas (roadsides, vacant lots, etc.) all around the world in temperate regions with adequate moisture. There were originally red, purple and black varieties of carrots that contained anthocyanin pigments. The yellow, and eventually orange varieties of carrots were developed in the 16th and 17th centuries, they contain no anthocyanin pigments, but rather carotenoids which are responsible for the yellow and orange color. |
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