Why are carrots not red but yellow? Yellow carrots - varieties and description

There can be many reasons why carrots are tasteless. It is quite possible to avoid such an incident if you follow some agrotechnical rules.

Belongs to vegetable crops that grow almost throughout the earth. There are about 60 species of this root vegetable, differing in size, color, and purpose of cultivation. The uniqueness of carrots is due to the possibility of using them even at the growth stage, during the period of intensive watering, as well as the prospect of planting them even on a balcony, creating an impromptu bed in a flower box, if the ground is fertilized in advance.

Description of carrots

Carrots are used not only in cooking, but also in medicine and cosmetology. The presence of a large amount of phytoncides in this plant makes it possible to disinfect the oral cavity and strengthen the gums. At the same time, a mixture of chopped carrots and egg yolk stimulates hair growth, perfectly cleanses the skin and gives it a healthy tone. The root vegetable is edible in any form, and a glass of juice from it compensates for the lack of a daily dose of vitamins and minerals.

Although carrots are 87% water, they may provide the body with protection against diseases:

• liver;
• kidney;
• cardiovascular;
• anemia;
• colitis

With frequent consumption of carrots, you can relieve the symptoms of polyarthritis, diabetes, increase the regenerative abilities of the body,

Due to the large amount of growth-promoting vitamin A in carrots, its consumption is especially recommended for children. And, although kids for some reason have a negative attitude towards it, you can deceive them by preparing juice from sweet carrots with bananas and strawberries every week. A child will hardly be able to refuse such a healthy and tasty dessert, which is guaranteed by root vegetables; gradually he will fall in love with carrots.

Tasteless carrots - reasons

What is the surprise of gardeners when, sown in the usual way in the garden, always sweet carrots suddenly refuse to grow, and after harvesting they turn out to be completely tasteless and even bitter. There may be several reasons why carrots are tasteless:

1. Lack of potassium and phosphorus in the soil layers. Fertilizers are compensated for seeds by applying them in the fall at the site of spring plantings. This also leads to an ugly shape of the root crops of the selected variety.
2. Forgetting to treat the bed with manganese sulfate in August, which significantly sweetens the roots, increasing their sugar and carotene content.
3. Applying nitrogen-rich fertilizers 25 to 30 days before harvest is also an important consideration. Carrots accumulate nitrates and lose their taste.
4. Late harvesting of carrots, rare thinning. Staying in the soil for longer than expected, the root can lose its taste.
5. The influence of pests, in particular carrot flies. This is bad, but we learned to fight them a long time ago with the help of a bow. The beds of these plants are placed side by side or sown through a row; there is no need to water them too often

In addition, no matter how tempting it may be, you should not rely on the picture and purchase seeds of F2 hybrids. As a rule, they exhibit the characteristics of wild carrots, are a less valuable nutritional element, and their taste cannot be corrected with fertilizers.

The presence of bitter elements and a slightly “herbaceous” taste of carrot food is characteristic of varieties intended for long-term storage. They appear only 2-3 weeks after digging out of the ground.

Experienced gardeners advise to hill up the beds in a timely manner. Being above the soil level, the upper part of the root crop acquires a bitter taste and turns green. In the first months of summer, carrots need frequent watering; if the soil is dry, the amount of moisture decreases as they ripen.

Varieties of the sweetest carrots

The reason why carrots are tasteless may be the wrong plant variety. After all, not all root vegetables of this type have the same amount of sugar and carotene. The sweetest varieties of carrots with the maximum amount of these substances are recognized:

1. Maestro F1 is an early ripening hybrid that develops in any climatic conditions if it is watered frequently. The color of carrots is bright orange, the shape is cylindrical, the core is light red. Root crops are disease resistant.
2. – grows up to 20 cm, is distinguished by its juiciness, tender and very sweet core. The root vegetable is red, suitable for dietary and baby food, grows well.
3. – reaches ripeness late, has a bright orange color and a small core. If appropriate conditions are created, moisture is available, and the bed is hilled, it can be stored until early spring without loss of appearance and taste.
4. Bolero F1 - root vegetables easily tolerate drought, heat, their outer shell and core have the same bright orange hue. Carrots are distinguished by their immunity to powdery mildew and Alternaria, and when in the ground, they resist root rot and cercospora.

All seeds, regardless of variety, require standard care methods and frequent watering.

Some interesting facts

When buying carrots in stores or at the market, most people instinctively choose the largest root vegetables. You shouldn’t do this, because they accumulate a large amount of nitrates. The most optimal sizes are 150 g carrot samples, containing a maximum of vitamins and minerals and very few harmful substances.

Carrots miraculously help you get an even tan on the beaches or in the solarium if you drink 200–250 g of freshly squeezed juice immediately before going there. The same remedy helps relieve stress, calm the nervous system, and also speed up the recovery of the dermis after surgery, burns or a visit to a beauty salon.

Carrots have been the most popular vegetable in the Apiaceae family in cooking since ancient times. Included in many dishes. It's hard to imagine borscht cooked without carrots, or pilaf.
The most famous are orange carrots. Many, of course, have seen the yellow variety of this crop on store shelves. But they were in no hurry to buy, not knowing its features. What is the specificity of yellow carrots?

Yellow carrots

First of all, it is worth noting that in terms of taste characteristics and properties, the yellow variety practically does not stand out in any way. Does the color yellow seem unusual and suspicious? The color of the vegetable is determined by the ratio of natural dyes. Yellow color means the abundance of xanthophyll, its predominance over carotene and anthocyanin, also present in the plant.

There are carrots of unexpected colors - purple, red. Breeders have achieved a variety of color saturations: from pale shades to bright ones. In addition, the Rainbow F1 variety was developed, the harvest of which consists of multi-colored root crops - white, yellow, orange, purple.

The yellow variety of carrots came to us from Asia. Experts note that it is sweeter and crispier, although much depends on the chosen variety.

Description of varieties

Several varieties of vegetables are known. They differ not only in appearance, but also in flavor, specific application, and ripening time. We have listed the most popular varieties.

Mirzoi 304

Among the best cultivated varieties of yellow carrots, “Mirzoi 304” is the most popular. The variety, bred by breeders in Uzbekistan, was intended for cultivation in Asian territory. It is in the conditions of Uzbekistan that one can obtain the standard harvest result of this variety, although it can also be produced in the conditions of the middle zone.
Variety characteristics:

• A pale yellow, cylindrical shaped root vegetable with a rounded end. Grows up to 15 cm long, 3 cm in diameter. Approximate weight from 65 to 130 g.
• Carrot leaves are pinnate, with fragile petioles, collected in a dense rosette.
• The flowers are small and white.

Characteristics:

• Early-medium variety: approximately 115 days until harvest.
• The yield per square meter of plot is average (from 6.5 kg in the southern regions to 3 in the north).
• The root, like all early varieties, is sweet and juicy.
• The shelf life is low, so it is recommended for fresh use, for preparing salads, and producing juice.

"Yellowstone"

A varietal variety was bred in America for cultivation in the States, as well as in Europe. It is the conditions of the American continent that are ideal for the production of the variety. In temperate climates, carrots may have slightly lower yields and may not reproduce ideal traits.
Variety characteristics:

• A bright yellow, spindle-shaped root vegetable with a sharp end. Grows up to 24 cm long, up to 3.5 cm in diameter.
• The approximate weight of the root crop with proper care reaches 200 g.
• Long leaves are collected in a large rosette.

Characteristics:

• Late variety: maximum period before harvest is 180 days.
• Average yield: per sq. meter from 6.5 kg in the southern regions to 3 in the north.
• A sweet product, no difference in juiciness.
• It is resistant to various diseases.
• Universal application.

Variety “Solar Yellow” (yellow sun)

The variety was bred by American breeders for production in America and Europe.

• The root crop is long (up to 20 cm), straight, with a pointed end, up to 4 cm thick. The color can vary - from deep yellow to bright yellow.
• The leaves are small in a medium-sized rosette.
• The inflorescence is umbellate with small white flowers.

Characteristics:

• An early variety, you can get a harvest 3 months after sowing the seeds.
• It is pollinated by insects, although hybrid varieties are also known.
• The fruit is juicy, with a high content of luteins.

Composition and calorie content

The ratio of proteins, fats, carbohydrates in yellow carrots:

• Proteins: 1.3 g.
• Fat: 0.1 g.
• Carbohydrates: 7.2 g.

The vegetable contains about 6 g of mono- and disaccharides, 0.1 g of organic acids, 0.8 g of dietary fiber, beta carotene -1.1 mg.

The vitamin complex includes:

• C – 5 mg,
• PP -1.2 mg,
• vitamins A, B, E, K, H – up to 1 mg.

Among the mineral substances, potassium predominates - 234 mg, copper - 80 mg, sodium - 65 mg;
iron, iodine, lithium, cobalt, vanadium, fluorine, chromium, manganese, zinc, sulfur, chlorine, phosphorus, calcium, magnesium are present in small quantities.


Calorie content of the product approximately per 100 grams:

• raw carrots - 33 kcal;
• carrot juice - 28 kcal;
• carrot puree – 24 kcal,
• boiled vegetable 25 kcal.

Carrots contain a large amount of vegetable waters, which contribute to the normal functioning of the intestines and the removal of toxins from the body.

Beneficial features

The complex of minerals and vitamins of carrots determines the variety of its beneficial properties:

• The increased content of luteins protects the retina from ultraviolet rays.
• Xanthophyll, the predominance of which gives the culture a yellow color, inhibits the progression of cancer.
• Based on carrot components, the drug Urolesan was created to help patients with diseases of the genitourinary system.
• The composition of "Daukarin" with antispasmodic action includes essential oils of the root vegetable.
• Systematic consumption of carrots improves the condition of patients with cardiovascular diseases.
• A large amount of dietary fiber helps cleanse the digestive system and normalize stomach function.
• Carrot essential oils are in demand in cosmetology.
• Low calorie content allows carrots to be included in many diets.

It has antiseptic, anthelmintic, and mild laxative properties, which are successfully used in folk medicine.

Carrots have anti-radiation properties.
Considering everything described above, we can confidently say that yellow carrots are not a result of chemicals or radiation, but simply a different proportion of enzymes that give a lighter shade. Grow and eat for health!

Kira Stoletova

Carrots were one of the first root vegetables that people began to cultivate. Now work on the selection of this vegetable continues. People use varieties of different colors and shades. One of the most consumed species in the world is the yellow carrot.

The color range of the root crop depends on its chemical composition. Yellow carrots, together with reddish-orange representatives of the varieties, are characterized by a predominance of carotene in their composition. Purple and light pink varieties are prone to accumulation of substances such as anthocyanins. White carrots have these components in small quantities, but are famous for their large amounts of glucose and dietary fiber.

Yellow carrots, along with representatives of white varieties, first grew in Central and Central Asia, while orange and red types of root vegetables consider the Mediterranean countries to be their homeland.

The yellow vegetable has both a pale shade and a rich canary shade. Yellow carrots are consumed more often in the world than the traditional orange carrot in Russia. It grows small: up to 4 cm in diameter and up to 25 cm in length.

Features that give carrots their yellow color:

• Presence of xanthophyll. This substance is similar in composition and characteristics to carotene. Its high amount gives root vegetables a yellow tint and a sweet taste. This substance is capable of limiting and stopping the growth of pathogenic cancer cells, for which it is revered by scientists around the world.
• The concentration of lutein in carrots also makes the vegetable bright and sunny. Lutein acts on the human body as a preventative against cardiovascular diseases. It also has a positive effect on the retina, protecting against the harmful effects of bright sunlight.

Yellow carrot varieties contain many vitamins, micro- and macroelements, including vitamins A, B, E, K, PP, H, C, as well as potassium, phosphorus, iodine, iron, zinc, fluorine and magnesium.

The vegetable water inside the root crop is of great value. Its amount depends on the region: the hotter the climate, the drier the vegetable tastes. The sugar content of yellow carrots is average - up to 7% of the total mass, but it contains a lot of fiber and carotene compounds - up to 70%.

Useful properties of varieties

Yellow carrot varieties are extremely healthy to eat. In the modern world, feed species are grown for livestock. They are characterized by a higher content of starch and green matter.

For food consumption, there are cultural hybrids: Mellow Yellow F1, Yellowstone, Mirzoi 304, Solar Yellow. They have less juice and glucose in their composition than representatives of brighter varieties. They are also lower in calories - up to 33 kcal per 100 g of product. This allows the vegetable to be used in dietary nutrition.

Yellow carrots have many beneficial properties:

• Regular consumption of yellow carrot juice allows you to get rid of worms, and is especially effective on children's bodies. The juice also has the maximum amount of carotene and xanthophyll, which counteract cancer and improve the condition of the skin, nails and hair. Carrot juice replenishes the supply of nutrients during periods of vitamin deficiency in the body.
• The components of yellow carrots have a positive effect on the metabolic systems of the human body. They have a choleretic and diuretic effect, and therefore are included in medications taken for urolithiasis and problems with the bile ducts. The yellow variety is also used to improve heart function and vascular contractile functions. The seeds of the root vegetable contain a large amount of essential oils.
• Carotene is used as an additive in cosmetics that improve skin color and increase the brightness of hair color. It is even included in special food for red breeds of cats and dogs, the consumption of which by animals allows them to maintain good condition of the coat and gastrointestinal tract, and not to lose color characteristics. The crunchy properties of the root vegetable also depend on carotene, and regular consumption of raw vegetables by children helps them develop a healthy bite and strong enamel.

Negative effects of yellow carrots

Contraindications are related to the large number of carotene compounds in the root vegetable. If a person consumes a large amount of the product in a short time, his skin will acquire a noticeable yellowish tint, especially in the face and palms.

These external signs manifest the disease carotenemia - oversaturation of the human body with beta-carotene. To get rid of this scourge, you should exclude yellow carrots from your diet for 2-3 weeks and monitor the further dose of its consumption.

Carrots can be harmful to people who have certain health problems:

• smoke a large number of cigarettes per day;
• predisposed to allergies to root vegetables;
• have a stomach ulcer or thyroid problems;
• suffer from insulin-dependent diabetes mellitus.

Products grown in large fields are at risk. For ease of processing and preserving the harvest, insecticides and growth accelerators are often used. Residues of these chemical compounds accumulate in root vegetables and negatively affect the person who eats them. It is better to choose environmentally friendly products grown using organic fertilizers and pest control products.

Usage

Yellow carrots are popular in Asian and European countries. It is a component for preparing first and second courses, salads, side dishes and even desserts.

Some cooking rules help complement everyday and holiday menus:

• The meat is often served with a side dish of small carrots fried in a large amount of oil until golden brown;
• fish dishes are successfully complemented by boiled or half-cooked carrots, cut lengthwise or crosswise into slices;
• borscht and soups will be complemented by a dressing of finely grated vegetables, lightly fried in oil;
• real Uzbek pilaf is prepared using equal amounts of orange and yellow carrots, which is why the latter is often called Uzbek;
• small root vegetables are added to rolls and pickles, sometimes with green forelocks to enhance the taste and aroma;
• raw grated carrots with any fat will be a pleasant addition to a vitamin salad;

Which were mastered by primitive man. More than a millennium has passed since those distant times, but carrots are still present on our tables. Thanks to the work of breeders, modern carrots differ in taste and color from their wild ancestor for the better. Grateful humanity periodically erects monuments to this plant in different countries of the world: Canada, New Zealand, Turkey, the United States of America, and the Philippines. Of all the umbelliferous varieties, the most popular among consumers is the yellow carrot.

brief information

Carrots come in different colors: orange, yellow, purple, white, and even pink flesh. The color depends on the content of substances such as anthocyanin or carotene in the plant cells. If carotene predominates, the color of the roots ranges from yellow to orange or red. The predominance of anthocyanin colors the roots pink, burgundy or purple.

Red and orange carrots originate from the Mediterranean, while yellow and white root vegetables come from Asia. Wild carrot roots are still found in the meadows and fields of Russia, European countries, North Africa and Asia.

Did you know? The color of carrots was not always yellow, red or orange. For example, the ancient Romans knew only white root vegetables, while the Egyptians ate purple ones. The color of carrots that we are used to is due to the high content of carotene in it. Dutch scientists, through long and targeted selection, bred orange carrots, which were named after the Orange royal dynasty. Orange is the dynastic color of this royal family.

Description of varieties

Biologists in many countries are conducting targeted breeding research to develop new forms, types and varieties of carrots. There are types of varietal plants that are bred specifically as a fodder crop for domestic plants. The forage crop requires high starch and sugar content, high weight of individual specimens and overall high yield.

The requirements for varieties of carrots that are eaten by people are completely different: juiciness, sweetness, color specified by breeders, correct shape, specified ripening periods (early, middle, late) and how the root crop is stored. Some successful varieties are over 100 years old, and they are still as popular as in the first years of their cultivation. Here is a description of several of the most successful and popular varieties.

The variety was bred in 1946 in the Republic of Uzbekistan by Soviet breeders and belongs to the yellow carrot variety. Characteristic:

• ripens quickly, from sowing seeds to ripeness 97–115 days;
• yield in the south is 6.5 kg per 1 sq. m, in northern latitudes the yield is reduced by half;
• the leaves of the plant are dark green, the rosette of leaves is medium dense;
• the petioles themselves are fragile and often break off when extracting the root crop from dense soil;
• the root vegetable is yellow or light yellow in color, sometimes the upper part of the root may turn green;
• “Mirzoi 304” shape - a wide cylinder with a blunt rounded tip;
• root diameter up to 3 cm, length 12–15 cm;
• average root weight 65–130 g.

The variety is intended for fresh consumption, since the shelf life of root crops in storage is low; it is mainly used for canning, making juices and for food. Yellow carrots of the Mirzoi 304 variety are recommended for cultivation in Central Asia.

Did you know? Owners of purebred cats with orange fur or bright red ears and the tip of the tail give their pets daily raw, finely grated carrots in the amount of 5–10 g. This is done so that the bright color of the fur does not fade.

"Yellowstone"

The Yellowstone carrot is native to the United States of America.

Characteristic:

• late ripening, until full ripeness 160–180 days;
• the leaves of the plant are long, lush, collected in a large rosette;
• the root is spindle-shaped, long and rather thin;
• length 20–24 cm, diameter 3–3.5 cm;
• average root weight 180–200 g;
• the productivity is very high;
• root color is bright yellow, almost canary;
• keeps well when stored for winter storage;
• The root crop is sweet, but not juicy enough, which is typical of all late varieties.

“Yellowstone” has proven itself well in temperate climate zones: in the USA, European countries, southern Canada, and Turkey.

This variety of carrot also came to our country from the American continent. The name translates as “Yellow Sun”.

Characteristic:

• very early, 87–90 days pass from sowing to harvesting root crops;
• a rosette of leaves of medium pubescence, the leaves are weak;
• spine length 15–20 cm, diameter 3.5–4 cm;
• shape - a long spindle, without thickenings, the same along the entire length;
• the color of the root is very bright, yellow, with a high content of xanthophyll and lutein;
• the pulp is juicy, crispy and very sweet;
• “Solar Yellow” does not store well.

The “Solar Yellow” variety is intended for consumption, juice production, and canning. Not suitable for long-term storage.

Composition and calorie content

Research by scientists has shown that the quality and length of human life are directly related to the proper functioning of the gastrointestinal tract. If the gastrointestinal tract works slowly and intermittently, then toxins are formed and retained in the body, which is a slow-acting poison for humans.

The solution to this problem lies in the regular supply of fruits and waters to the body. And eating carrots will also help a person with this; it contains a large amount of fruit water.

Important! Apiaceae seeds are rich in essential oils and daucarin. Biologists are convinced that the bulk of nutrients and valuable vitamins are found in the skin of root vegetables, and they should be consumed together with the skin (washing well with a brush and water).

Yellow carrots are rich in the following minerals and vitamins:

• magnesium and potassium;
• fluorine and calcium;
• phosphorus and zinc;
• iron, iodine and sodium;
• B vitamins;
• vitamins A, C, E, H and PP, K.

This yellow root vegetable is very useful because, in addition to a large group of minerals and vitamins, it contains 70% carotene, 7% sugars, xanthophyll and lutein.

Carrots are a fairly filling product; their calorie content is 330 kcal per 1 kg. After eating carrots, a reaction occurs in the body that converts carotene into retinol. It must be borne in mind that such a beneficial reaction occurs only when at least a minimal dose of fat is present in the body simultaneously with carotene. That is why dishes such as stewed carrots with sour cream, butter or vegetable oil are so beneficial for humans.

Did you know? It turns out that the well-known myth about the benefits of carrots for vision is military disinformation. During the Second World War, the British Air Force began to use radar in combat operations, and in order to hide this information, counterintelligence launched a story that British pilots ate a lot of carrots and therefore hit their targets so successfully. Misinformation has spread widely in society and has lingered in the minds of mankind for more than 70 years.

Beneficial features

Umbrella roots contain lutein, which is very beneficial for vision and protects the retina from ultraviolet radiation, as well as xanthophyll, a powerful substance that blocks the development of cancer. Carrots are part of the drug "Urolesan", its juice and pulp are an excellent remedy for therapeutic effects in the pathology of the bile ducts and urolithiasis.

Apiaceae seeds are included in antispasmodics, such as the drug "Daukarin", essential oils are isolated from them, which are widely used in pharmacology and the cosmetic industry.

Carrot seeds and pulp are also used in:

1. As a mild laxative: in the morning, half an hour before meals, drink freshly squeezed carrot juice. For a child, 50 ml is enough; for an adult, 100 ml of juice is enough.
2. To cleanse the sweat glands, liver, gallbladder: make a mix of beet, carrot and cucumber juices (in equal quantities). Drink a mixture of juices once a day (before breakfast). After taking the juice mixture, do not eat meat, sweet foods, or foods containing starch until lunch. The course of treatment is 10 days.
3. Treatment of vitamin deficiency and anemia (general loss of strength): before breakfast, on an empty stomach, eat grated carrots (100–150 g), mixed with one or two tablespoons of sour cream or vegetable oil.
4. Treatment of purulent wounds and burns: finely grated carrots are applied to the affected area. Every quarter of an hour the lotion is replaced with a fresh one. Treatment only helps with newly received burns.
5. Treatment for a sore throat: squeeze the juice out of 1 medium-sized carrot and mix with 1 tablespoon of honey. The resulting mixture should be diluted with warm boiled water in equal parts and gargled 4-6 times a day.
6. Expulsion of worms from a child’s body: drink half a glass of carrot juice in the morning on an empty stomach.
7. Treatment of thrush: freshly squeezed juice is mixed with honey in equal proportions and rinsed the mouth or lubricated the palate.

Use in cooking

Yellow carrots are used for making soups, borscht, vegetable, fish and meat dishes, and even for baking sweet cakes and pies. Fresh root vegetables are grated on a coarse and fine grater, the juice is squeezed out and chopped into rings.

They boil, stew, and prepare purees and sauces from them. Finely grated carrots fried in vegetable oil are added to the first and second courses, which gives them not only a unique taste and aroma, but also a beautiful yellow-golden color.